Delicious coconut and rum cake, perfect for a wedding or any other event where you want to impress, it is a delightful dessert that everyone will love. Go ahead and make it to surprise them.
Beat the yolks with the water and half of the sugar until pale, continue beating and add the lemon juice.
Beat the egg whites to a meringue consistency with the rest of the sugar.
Sift the flour with the cornstarch and baking powder and gradually add them to the yolk mixture and half of the meringue, once out of the mixer, gently fold in the rest of the meringue.
Pour the mixture into a greased and floured circular mold.
Place in a preheated oven at 180ºC for 25 to 40 minutes.
Once out of the oven, let it cool and cut it into three parts and soak with the following.
Bring the coconut cream to a boil with the evaporated milk, remove from heat and add the rum, use only half of the mixture.
To the rest of the mixture, add half a cup of whipped cream and half of the shredded coconut, with this fill and cover the cake.
Finally, sprinkle shredded coconut and decorate with cherries.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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