3 whole eggs 80 g sugar 80 g flour flour and butter for the mould 30 ml Malibu FOR THE FILLING AND GLAZE 300 ml coconut milk 2 egg yolks 100 g sugar 30 g flour 24-30 Amarena Fabbri cherries 100 g of grated desiccated coconut
Heat the oven to 180°C. Grease and flour a 24 cm round springform pan and place in the fridge. Sift the flour into a bowl.
Add the sugar and eggs to a large bowl, whip ribbon-like using an electric mixer, until the batter is light and foamy. Sprinkle small quantities of flour and mix gently in with a spatula so as not to create lumps. Pour the batter into the mould and bake for about 22-25 minutes, until the sponge is lightly browned and comes about 2 mm away from the sides of the moulds. Remove the cake from the oven and turn upside down onto a wire rack to cool.
Spray the surface and edges with the liqueur, using a brush. Let stand for 10 minutes before cutting. Meanwhile, start to make the coconut filling. Put the coconut milk into a saucepan and warm it without bringing to a boil. Mix the egg yolks and sugar in a bowl, amalgamating thoroughly with a fork, then add the flour and mix again. Very slowly pour the hot milk into the bowl with the eggs, stirring with a whisk until all the coconut milk has been absorbed.
Then pour the mixture into the pot and put it on the fire again on a medium flame. Cook stirring for about 7-9 minutes till the cream is slightly dense. Remove from the heat and let it cool, stirring every now and then.
Cut the cake in order to obtain three layers. Put the base on a cake stand or on a plate. Pour the third part of the still warm coconut cream on the base, then scatter half of the Fabbri Amarena cherries on it. Put the central layer on the base pressing so that it adheres well. Put another third part of the cream and the remaining Amarena cherries on the layer. Then cover with the third layer and press so that it adheres well. Spread the remaining cream on the cake and also on its sides.
Sprinkle the cake with the dehydrated coconut. Then remove the coconut in excess from the cake stand with a pastry brush. Put the cake in the fridge for at least 8 hours before serving.
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