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For the countertop: beat the egg whites with the mixer, add the sugar and mix for another 2-3 minutes. Then add one by one, mixing further: the yolks, the oil and the milk. At the end, incorporate using a spatula, flour mixed with coconut and baking powder. Pour into the lined tray (tray: 22/30 cm) and put in the preheated oven at 175 degrees for 25-30 minutes.
During this time we prepare cream which should stay in the fridge for about an hour. Mix the whipped cream with the sugar and put on low heat and let it boil for 2-3 minutes, stirring. Remove from the heat, add chopped chocolate and vanilla essence and mix until the chocolate melts. Refrigerate for an hour.
We cool the cooled top with water sweetened with vanilla sugar. Let cool for about 20 minutes.
ready chocolate layer: put on the fire the liquid cream with the sugar until it boils, take it off the heat and add the chopped chocolate and the butter. Stir until smooth and immediately pour over the cake, leveling.
Refrigerate for 30 minutes until the chocolate layer hardens. Then take it out of the fridge and pour the white chocolate cream and level it nicely. Sprinkle coconut on top. I put a drop of yellow dye and a drop of blue dye in the coconut and a green coconut came out.
Refrigerate for 1-2 hours or even overnight.