Ingredients
●
Chocolate sponge cake
1 piece
whatever you like, I made the one on the site
●
Coconut flakes
200 g
next time I would put only 150, but adjust in the future according to your preferences
●
Sweetened condensed milk
200 g
is for decoration - I used commercial caramelized condensed milk - but you can also use something else - icing, sugar powder, ganache cream, etc.
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Step by step
Step 2
In the tray where I made the pandispan I put the first sheet of pandispan - I took the top one, it's not really straight and I use it as the base of the cake (because it can't be seen :)
Step 3
We quickly make coconut cream:
- In a saucepan boil the milk, sugar and butter
Step 4
- when it starts to boil, add the semolina "in the rain" and mix quickly with a whisk, so that they are not lumpy
Step 5
- let it boil until it thickens a little - in about 5 minutes it becomes quite thick.
Step 6
- now add the coconut and mix the composition well - and the cream is ready.
Step 7
Put the cream over the countertop in the tray.
Step 9
Put the second top on the cream and put the tray in the fridge for at least 1 hour, to harden the cream.
Step 10
After this time, remove the edges to the tray and decorate the cake with what you like.
Step 11
I garnished it with boiled condensed milk, but it goes well with any icing you like. Or you can use the ganache from the Chocolate and Banana Cake .
Step 12
And a section, I say quite representative :)
Good appetite!
Quantity:
1 kg
(8-10 servings)
Prep time:
60 min
Difficulty:
intermediate
Ready in:
45 min
Publish date:
