I bought a dozen huge and beautiful free-range eggs at Ceagesp, but when I got home I realized that I already had a tray in the fridge, so I decided to make a recipe that, although it was easy, I was too lazy to put into practice, just thinking about what make it with that pile of leftover egg whites. This time I thought those yellow eggs deserved to become a big deal.
Just mix 15 sifted egg yolks (as the eggs were quite large, I used 12), 400g of sugar, 100g of grated coconut (I used a packet) and 2 tablespoons of unsalted butter at room temperature.
I also added a few drops of vanilla essence. Then just grease a mold with butter, sprinkle sugar and bake in a preheated oven at 180º in a bain-marie for around 30 minutes covered with aluminum foil.
It was delicious, just the texture I found a little too “firm”, maybe with less time in the oven it would be softer (I left it for 35 minutes).
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