Several Sundays ago, Loida brought a piece of coconut pie to church for Carmen. If I understood correctly, the recipe is from Cartagena and the coast. Carmen shared a bit with me. It was creamy and decorated with macadamia nuts.
Last night I picked up a bag of shredded, dehydrated coconut at the grocery store. For me, even though I pass a coconut vendor daily, trying to crack up a fresh coconut and shred it by hand isn’t worth the effort.
This morning I decided to look for a recipe for the pie, but I ended up choosing a different postre de cooco. It turns out to be a layer of sponge cake with a second layer of “candy” made from sugar syrup, coconut and eggs. It might do well to make a custard sauce to serve with it both for texture and presentation.
Here is my translation of the recipe that I found at Utilisima.com.
1/4 cup white sugar
1 teaspoon vanilla
1/4 cup flour
3/4 cup white sugar
3/4 cup water
1/2 cup shredded coconut
+ 2 egg yolks
Grease a rectangular, glass baking dish. Preheat the oven to 350-375* F “moderate oven”.
In a medium-sized mixing bowl, beat 2 eggs with 1/4 cup of sugar until the mixture has a creamy yellow color. Add the vailla, then sift the flour over the liquid before stirring it in.
Pour the batter into your prepared baking dish. Bake it for 20 minutes or until it is slightly golden. Remove the cake from the oven and allow it to cool while you prepare the next layer.
In a small saucepan, heat the sugar and water. You are making a syrup. The recipe that I used said that it should come to a thread stage. Next, add the shredded coconut and remove the pan from the heat. Allow this mixture to cool. Meanwhile beat your eggs and egg yolks together in a separate dish. Add the eggs to the coconut mixture, and stir it to accomplish an even consistency.
Remove the sponge cake layer from the baking dish and set it aside. Wash and dry the dish before pouring your egg-coconut mixture in. Bake the candy layer in a water bath for 25 minutes, or until it is firm.
Remove the baking dish from the oven and allow it to cool. Spread condensed milk on the coconut layer before placing the sponge cake layer on top. Press the cake onto the coconut to attach the two layers.
When you are ready to serve your dessert, swirl the bottom of the glass dish in hot water to melt some of the candy layer.
You may want to garnish the dessert by sifting powdered sugar over the top and adding red fruit.