How to cook
Separate the egg whites from the egg yolks. Beat the egg whites with half the sugar (90 g), until foamy. Beat the egg yolks with the remaining sugar (90 g), until they turn white. Fold the two egg mixes together carefuly and sift in the flour.
Divide the sponge cake mix into three equal parts.
Place each 1/3 in a 26 cm wide cake form.
Preheat the oven to 356°F (180 degrees) and bake the sponge cakes for 12-15 minutes
For the coconut cream, mix the condensed milk with the softened butter, and beat until creamy. Add the coconut shavings, crushed almonds, and grated white chocolate. Mix all the ingredients together and chill the cream in the fridge.
Place the first sponge cake on a round serving tray. Drizzle with the sweetened fresh milk. Spread 1/3 of the cream, then place the second sponge cake on top, drizzle again with milk and spread another 1/3 cream, and repeat with the last layer. Finally cover the cake with cream, on top and along the sides.
Garnish with coconut shavings and coconut candy.