ingredients

400 g plain flour special 200 g Hera 120 g powdered Sugar 2 pcs golden

Coconut snow:

5 pcs egg whites 300 g fine Granulated Sugar 200 g grated coconut

Cream:

200 ml milk 1 packet Golden cob Dr.Oetker (à 40 g) 100 g granulated sugar 1 pk yolk 250 g butter 100 g icing sugar 2 tbsp Dutch cocoa

Oil:

200 g Dr Oetker dark chocolate icing pcs currant jam (for the centre of the cakes)

progress

Excellent, spectacular coconut cakes, they were a great success.

1.

Linecakes: sift flour and icing sugar into a bowl, add room temperature herring and egg yolks. Knead into a smooth dough. On a floured board, roll out to a thickness of about 2-3 mm, using a round mould, 4,5 cm in diameter, cut out rounds. Place them on a baking sheet lined with baking paper. Bake at 180°C, time approx. 8 minutes as required. The figures are approximate, leave to cool. I made 60 rounds.

2.

Coconut snow: in a bowl over steam, whisk the egg whites with the granulated sugar until thick, set aside and stir in the grated coconut. Using a decorating bag with a round tip, shape the coconuts. I make them on the same paper where I baked the linzer rounds. There will be a greasy imprint left behind so I know how big to make them. I had 60 pieces. Dry at 120°C as needed, it took me about 20 minutes. Let cool.

3.

Cream: whisk the egg yolk and golden cob in the milk, add the granulated sugar and cook, stirring constantly, to make a thick custard. Let it cool under cling film. Beat the butter, add the icing sugar and cocoa powder, beat again and add the cooled pudding a little at a time. Beat until smooth and creamy.

4.

Fuse as follows: line a round, using a piping bag with a piping tip, spread the filling all around the circumference, put jam in the centre. I attach a coconut, which I press gently and put in the refrigerator to harden. Once set, I dip in melted dark icing, let drip a little and refrigerate to set. Enjoy!