
Base:
- 4 farm fresh eggs
- 1 1/2 cups white sugar
- 2 cups flour
- 1 1/2 teaspoons baking powder
- Pinch Salt
- 1 cup milk
- 2 tablespoons butter
- Beat the eggs and sugar together really well in a large bowl. Beat them until they are thick.
- Sift together the flour, baking powder, and salt.
- Stir this into the beaten eggs and sugar.
- Heat the milk and butter till very hot, not quite boiling.
- Add the hot milk/butter to the batter.
- Pour into a large shallow greased and parchment papered pan.
- Bake at 350 F for 15 - 20 min.
- 1 cup brown sugar
- 8 tablespoons butter
- 3/4 cup shredded or medium coconut
- 1 1/2 cup slivered or flaked almonds
- 6 tablespoons whipping cream
- In a medium saucepan, heat together the butter and brown sugar and the whipping cream until it just comes to a boil.
- Add the toasted coconut and the almonds.
- Spread onto the baked cake as even as you can.
- Broil carefully for a few minutes until it is nicely browned. Do not walk away from your kitchen.
Filling:
- 2 cups of whipping cream (or the remainder of a 500 ml container)
- 2 tablespoons sugar
- a packet of whipping cream stabilizer or 2 tablespoons of instant vanilla pudding
- Whip the filling together.
- Take the cake out of the pan with the paper on. Set it on the counter and with a long serrated knife slice it in half. Very carefully slide your hand under the top layer and slide it off as best you can.
- Put the whipped cream on the bottom layer and then slide the top layer back on top.
- Set it in the refrigerator until you are ready to serve.
- This actually freezes really well and cuts very easy when partially frozen. I did this to take the picture.