Delicate coconut cake with vanilla cream

Ingredients

For the first layer

• 5 egg whites
• 1/8 teaspoon salt
• 100 g shredded coconut
• 5 tablespoons granulated sugar
• 5 tablespoons sifted flour

For the second layer

• 3 large eggs
• 2 egg yolks
• 5 tablespoons granulated sugar
• 1/8 teaspoon salt
• 5 tablespoons oil
• 7 tablespoons sifted flour
• 1 heaped tablespoon carob powder

For the cream

• 5 egg yolks
• 7 tablespoons granulated sugar
• 3 packets vanilla sugar
• 5 tablespoons milk
• 200 g butter
• 3 tablespoons powdered sugar

For the egg-white foam

• 2 egg whites
• 1/8 teaspoon salt
• 100 g powdered sugar
• 1/2 lime

For the topping

• 50 g dark chocolate
• 3-4 tablespoons milk

For decoration

• 10 g yellow sugar stars

Preparation

1. Beat 5 egg whites with 1/8 teaspoon salt until stiff peaks form. Add 5 tablespoons granulated sugar, then fold in 100 g shredded coconut and 5 tablespoons sifted flour, mixing from the bottom up. 2. Line the pan with parchment paper and preheat the oven to 170°C. Spread the first layer in the pan and bake for 5 minutes, just until the surface sets. 3. Separate the whites from the yolks of the 3 eggs. Beat the whites with 1/8 teaspoon salt. Beat the yolks with 5 tablespoons granulated sugar until they double in volume, then add 5 tablespoons oil and 1 heaped tablespoon carob powder. Fold in 7 tablespoons sifted flour and the beaten egg whites with a wooden spoon, then spread the mixture over the first layer. Bake at 170°C for 20 minutes, until a toothpick inserted in the middle comes out clean. 4. For the cream, beat 5 egg yolks with 7 tablespoons granulated sugar and 3 packets vanilla sugar. Whisk in 5 tablespoons milk and cook the cream over a double boiler, whisking for 10 minutes, until thickened. Leave it to cool along with the cake layer for 45 minutes. 5. Beat 200 g softened butter with 3 tablespoons powdered sugar. Gradually add the cooked cream, one tablespoon at a time, beating gently after each addition. Spread the cream over the cooled cake layer and refrigerate the pan for 30 minutes. 6. Beat 2 egg whites with 1/8 teaspoon salt, then gradually add 100 g powdered sugar and the juice of 1/2 lime. Once the foam is firm and glossy, transfer it to a piping bag and pipe it over the cream. 7. Melt 50 g dark chocolate with 3-4 tablespoons milk in a small saucepan over low heat for 3 minutes, until smooth. Let it cool slightly, drizzle it over the cake and sprinkle with 10 g yellow sugar stars. Refrigerate the pan for 60 minutes before serving.