- 4½ CUPS SUGAR
- 2 CUPS FINELY GRATED DRIED COCONUT
- 2½ CUPS MILK
- 65 G BUTTER, PLUS EXTRA FOR GREASING
- 18 EGG YOLKS
- ¾ CUP ALL-PURPOSE FLOUR, PLUS EXTRA FOR DUSTING
Make a syrup with sugar and 1¾ cup of water and cook until it reaches thread stage. Add coconut, milk and butter; cook for a few minutes, remove from heat and allow to cool. Meanwhile, strain egg yolks and whisk in a food mixer until double in volume; add flour gradually and beat to combine the ingredients. Combine yolks mixture and syrup and keep in the fridge for at least 3 hours. Transfer to a baking tray greased with butter and lightly dusted with flour. Cover with aluminium foil and bake in water bath for 30-40 minutes, in the oven at a 180°C. Remove aluminium foil and let golden slightly.