Peach and coconut cake

Ingredients

For the layers

• 8 egg whites
• 1/8 teaspoon salt
• 7 tablespoons sugar
• 5 tablespoons flour
• 40 g shredded coconut
• 1 sachet baking powder (10 g)
• 2 teaspoons vanilla

For the filling and topping

• 450 ml milk
• 5 tablespoons sugar
• 4 tablespoons starch
• 150 g cream cheese
• 2 teaspoons vanilla
• 3 canned peaches peeled
• 3 tablespoons shredded coconut

Preparation

1. Beat the 8 egg whites with 1/8 teaspoon salt until foamy. Gradually add the 7 tablespoons of sugar and beat until the sugar dissolves. 2. Mix 5 tablespoons sifted flour with 40 g shredded coconut and 1 sachet of baking powder. Fold them in with a spatula, then add 2 teaspoons of vanilla and divide the mixture in two. 3. Heat the oven to 180°C. Line a 26 cm round tin with baking paper and bake the first layer for 11 minutes, until lightly browned. Take it out, line the tin again and bake the second layer for 11 minutes as well. 4. For the filling, mix 450 ml milk with 5 tablespoons of sugar and 4 tablespoons of starch until the starch dissolves. Cook over medium heat for 6 minutes, stirring constantly, until it thickens like pudding. Cover the filling and leave it to cool. 5. Leave the layers and filling to cool completely, about 1 hour. Beat the cooled filling with 150 g cream cheese and 2 teaspoons of vanilla, just until combined. 6. Drain the 3 canned peaches well, peel them if needed and cut them into slices. 7. Place the first layer on a serving plate and fit a springform ring around it. Spread on half the filling, add half the peaches and sprinkle with 1 tablespoon of shredded coconut. 8. Place the second layer on top and press it down gently with your hands. Spread on the remaining filling, add the rest of the peaches and sprinkle with another 2 tablespoons of shredded coconut. 9. Refrigerate the cake for 4 hours or overnight, then remove the ring and cut it into portions.