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Cooking
Coconut Sheet Cake with a Crunchy Cream Crust
· 16 servings
Whip the egg foam
Preheat the oven to 180°C (350°F). Put the eggs and granulated sugar into the bowl of a stand mixer. Using the whisk attachment on high speed, beat until you get a light, fluffy, pale yellow foam.
Add the milk, melted fat, and flour
Add the milk, the melted and slightly cooled shortening, and the plain (all-purpose) flour. Mix well.
Spread the batter onto the tray
Stir the baking powder into the desiccated coconut, then mix it into the batter. You'll get a rather thick batter — pour it onto a baking tray lined with parchment paper and smooth the surface with a spatula or a table knife.
Topping
Mix the desiccated coconut with the icing (powdered) sugar. Sprinkle this mixture evenly over the batter. Bake in the preheated oven until the top turns golden, about 30 minutes.
Pour over the cream
As soon as it's baked, pour the cream over the cake as evenly as possible.