4 pers. | 55 minutes

Serves 4
Prep Time: 10 mins
Cook Time: 6 hours on LOW or AUTO

Ingredients

• • 330ml AYAM™ coconut milk
  • 7 eggs
  • 225g of brown sugar
  • 145g of flour
  • Zests of 2 limes
  • 1/2 teaspoon cinnamon
  • 1 sachet of vanilla sugar
  • 2 tablespoons of grated coconut and more

Preparation:

Preparation of the sponge cake:

1. 1. Separate the yolks from the egg whites of 4 eggs.
   2. In a bowl, mix vigorously using a food processor 4 egg yolks, 135g of brown sugar, 1/2 teaspoon of cinnamon, 1/2 sachet of vanilla sugar, the zest of one lemon and 100g of flour. Mix until you get a smooth paste.
   3. In another bowl, whip the 4 egg whites until stiff.
   4. Using a spatula, gently fold the whipped egg whites into the batter and mix until smooth.
   5. Transfer the dough into a round cake mold, previously buttered.
   6. Bake at 180 °C for 25 minutes.

Preparation of the coconut cream:

1. 1. In a saucepan over medium heat, heat the coconut milk.
   2. Add the rest of the vanilla sugar, the zest of the 2nd lemon, 3 egg yolks, 90g of brown sugar and 45g of flour. Mix vigorously until you obtain a smooth paste.
   3. Add 2 tbsp. grated coconut.

Cake assembly:

1. 1. Once out of the oven and cooled, cut the sponge cake in half (thickly).
   2. Distribute the coconut cream on the 1st disc of sponge cake then cover with the 2nd part of the sponge cake.
   3. Cover the entire cake with coconut cream using a spatula.
   4. Cover with grated coconut.