Cocostar Cake

Preparation steps

• The cake is made in a 20 cm mold. First, melt the butter with the chocolate at a light temp. Separate the egg yolks and egg whites. Mix the egg whites with a little salt. Mix the egg yolks with the sugar, add the melted and cooled butter with the chocolate, add the sifted flour and cocoa, and at the very end add the beaten egg whites and lightly combine them with the other ingredients. Pour the mixture into a mold, bake in a preheated oven at 175 C for about 30 minutes. Leave the baked biscuit to cool.
• For the white filling, it is necessary to cook the semolina in milk. Separate one glass from the milk, add sugar with vanilla, butter and cook on low heat. Whisk the semolina with a glass of milk, then add it lightly to the milk and stir constantly to cook the semolina. add coconut to the cream and lightly combine everything, then pour over the cooled biscuit. Flatten the cream and leave the cake to cool, the cream thickens.
• If we want to pour chocolate over the cake, make a chocolate glaze from cream, dark and milk chocolate, and pour over the cake.
• If you don't want chocolate icing, sprinkle the cake generously with cocoa and decorate with coconut balls or as you like.