Name: Vanilla-coconut dream: one of the best coconut desserts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 6 eggs; 225 g powdered sugar; 200 g semi-coarse flour; 30 g cocoa; 1 packet baking powder; 6 egg whites; 250 g powdered sugar; 200 g butter (soft); 200 g grated coconut; 6 egg yolks; 700 ml milk; 220 g powdered sugar; 6 tbsp plain flour; 150 g butter (cubed); A little vanilla essence (or 1 tsp vanilla extract); 100 ml water; 100 g granulated sugar; A splash of rum (to taste); Grated coconut and grated chocolate (for sprinkling)

Syrup Put the water and sugar into a small saucepan, heat until the sugar dissolves and remove from the heat. Stir in the rum and let cool completely.

Cake base Beat the eggs with the powdered sugar until light and fluffy. Fold in the sifted flour with the cocoa and baking powder. Spread the batter onto a tray lined with parchment paper and bake at 180 °C for about 25 minutes (check with a skewer). Once cooled, slice the cake horizontally into two equal layers.

Vanilla cream Whisk the egg yolks with the flour and a little milk. Bring the remaining milk with the sugar to a boil, pour in the yolk mixture and, stirring, cook a thick "custard." Stir the butter and vanilla into the hot mixture, cover the surface with plastic wrap (pressed onto the cream) and let cool.

Coconut cream Whisk the egg whites with the powdered sugar in a bowl over a gently simmering water bath until stiff, glossy peaks form (the sugar must dissolve). Remove from the heat, let come to room temperature and gradually beat in the soft butter. Finally fold in the coconut gently. Chill the cream briefly (about 10 minutes in the freezer) and whisk again until fluffy.

Assembly Drizzle half the syrup over the bottom cake layer, spread the coconut cream, top with the second layer, drizzle the remaining syrup over it and spread the vanilla cream. Sprinkle the surface with coconut and lightly with grated chocolate. Chill for at least 3–4 hours (ideally overnight).