Exotic Recipe

Preheat the oven to 180 °C (350 °F).

Make the coconut cake. Mix the shredded coconut, cornstarch, and lemon zest. Whisk the eggs and sugar until the mixture lightens in color. Incorporate the coconut oil, then the liquid cream. Add the coconut mixture. Grease a rectangular mold measuring 33 x 23 cm and pour the batter into it. Bake for 25 minutes.

Once out of the oven, leave in the mold until completely cool. Cut the cake into the desired shape using a template.

Prepare the cream. Soak the gelatin sheets in cold water. Break the white chocolate into pieces in a mixing bowl. In another bowl, mix the egg yolks with the sugar. Bring the mango puree to a boil with the cream in a saucepan, then pour it over the egg-sugar mixture. Return to the heat over medium, stirring continuously with a wooden spoon, as you would for a custard. When the mixture thickens, pour it over the chocolate. Let it melt without stirring for 5 minutes.

Add 2 teaspoons of ground ginger to the melted white chocolate. Add the drained gelatin and, using a blender, smooth the mixture. Cover directly and refrigerate for 2 hours.

Assemble the cake by spreading the cream over the entire surface and sprinkling with pieces of fruit. Place in the refrigerator for 30 minutes. Before serving, add the sugar decorations.

To finish, a recipe for a number cake.