Ingredients for cake

1 Grated fresh coconut (meat only)

1 cup coconut milk

200 grs butter at room temperature

1 cup sugar

2 cups flour

2 tsp baking powder

4 eggs

Dash of sea salt

2 tsp Coconut extract

Procedure

Sift flour, baking powder and salt, set aside.  In mixing bowl, cream butter and sugar, add eggs one by one, mixing well, then add sifted flour and coconut milk. Mix to ribbon point, add the coconut extract at the end.

Grease and cover with flour an 8-9 inch pan, shaking excess off.  Pour batter and bake in a pre-heated oven at 375 for 45 - 50 minutes. Inserting a toothpick to check if it’s done: if it comes out clean, it is.

Ingredients for cream

1 & 1/3 cup milk

1 Cup coconut milk

1 cup sugar

3 tbsp corn starch

1 tsp coconut extract

Heat a cup of milk & a cup of sugar together at low fire for 5 minutes; in another bowl, mix 1/3 cup milk with corn starch.  When milk mixture is softly boiling, add coconut milk and corn starch mixture, mixing very well to avoid lumps, until it thickens.  Let it rest until completely cool.

To put this dessert together, use a nice Martini glass and add small chunks of cake, then pieces of pineapple soaked in rum and honey, then the coconut cream.  Repeat two or three times more, and garnish with a slice of star fruit and a fresh mint leaf. Enjoy!