Fed Up With Same Mediocre Cakes: Try The Coco Cake!

This time we will not set out ovens to 180 Celcius. :)
Don't be surprised when you don't see baking powder among the ingredients. This is the puffiest and the most delicious cake recipe that you've tasted so far. What is its secret? Chef Ferhat's amazing tips, of course. Here is a sponge cake recipe that you can make for any cake recipe along with some cooking and baking methods. Its snow-white custard on top is coconut flavoured. But this wasn't enough, so we also covered the top with coconut shreds too. Thus, it looks like a cotton field. For sure you will agree that you have never tasted such a delish once you dig right in to this cake. You can add this recipe to your favourite cake recipes list. Let's head straight to the recipe.
Coco Cake (8 slices)
Preparation: 40 minutes
Cooking: an hour
Ingredients
For The Cake:
5 egg yolks
65 ml milk (1/3 glass + 2 tablespoons)
50 gr oil (1/3 glass)
80 gr flour (3/4 glass)
20 gr corn starch (1 tablespoon)
40 gr coconut shreds ( 1 glass + 1 tablespoon)
5 egg whites
100 gr sugar ( 1/2 glass + 1 tablespoon)
For The Custard:
500 ml milk (2.5 glasses)
90 gr sugar (1/2 glass )
15 gr coconut shreds (1/2 glass)
55 gr corn starch ( 2 generous tablespoons)
2 eggs
1 package vanillin (5 gr)
50 gr butter (2 tablespoons)
For The Syrup:
1/2 glass of milk (100 ml)
2 tablespoons of sugar
For The Topping:
3 tablespoons of coconut shreds
You should know:
1-) The measurement for 1 glass equals 200 gr.
2-) Unless the chef states otherwise, the setting for the oven is always upper-lower with the fan.
To access all the recipes of Chef Yasemin:
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To access all the recipes of Chef Ferhat:
yemek.com/prof...
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