Very tender coconut sponge cake, soaked in creamy coconut cream and black currant filling. Summer, melting in your mouth, very delicious cake! It will work for any hostess, if she bakes with inspiration!
Prepare the currant filling. Currant berries in a saucepan with a thick bottom, mix with sugar and starch.
Put on a slow fire and stirring bring to a boil, cook for 3-5 minutes. Let it cool completely.
Bake a coconut sponge cake. Beat the butter until fluffy, then add the sugar, coconut milk, salt, sifted flour and baking powder. Let's do it again.
Separately, beat the egg whites to stable peaks. Add the whites to the dough and gently mix with a spatula.
Divide the dough in half into two baking pans with a diameter of 20-22 cm. Bake at a temperature of 180 degrees for 20 minutes, until the skewer is dry. Let the biscuit cool and remove from the mold. Cut each biscuit lengthwise and get 4 cakes.
Prepare the cream. Beat the butter and cream cheese into a smooth, fluffy mass. Add coconut milk, powdered sugar and coconut shavings. Let's do it again.
Collect the cake. Spread the cake liberally with cream and apply currant filling on top of the cream over the entire surface. This is what we will do with all the cakes. On the top cake, apply only cream without currants.
On the sides of the cake, too, apply cream and sprinkle the cake with coconut shavings.
Design the cake to your taste. I used a sugar cone with berries and chocolate chips.