How to make
Beat the ingredients for the layer with a mixer, pour the mixture into a baking dish (11″ (28 cm) diameter), which has been greased with oil and sprinkled with flour. Bake at 360°F (180 °C) for about 30 minutes or until ready. Then make a second layer the same way.
Cut the finished layers into two - for a total of 4 layers. 3 of them are used for the cake and 4th to make the balls on top.
Cream 1: Put the ingredients in a container on the stove and slowly heat while stirring. Once the mixture thickens, it is ready.
Cream 2: Mix the butter and powdered sugar very well on a slow fire and then combine both of the creams. You can put the cooled cream in the fridge so it tightens slightly.
For the syrup: Boil everything and remove it from the heat. The layer needs to be cold, and the syrup warm.
Arrange the cake in the following order: layer, syrup, cream, finally ending with cream and sprinkle with coconut flakes on top. Crumble the 4th layer in the rest of the cream mixture and mix well. Form balls and use them to decorate the cake’s top. Put the finished cake in the refrigerator to tighten.
