Beat egg whites and when they are foamy, add the cream of tartar, continue beating until the meringue peaks firm. Continue whisking while adding, a tablespoon for the time, the 1/2 cup sugar ground. Continue mixing until, Again, merengue make firm peaks.
Sift the flour with the 3/4 Cup caster sugar, Add this mixture in three batches to previous shake, joining with outflanking to not get the milkshake.
Perfume mix with the essence of almonds and the vanilla essence, gently add two cups of shredded coconut. Pour into a pan with tube, ungreased or flour.
Cook in oven soft cake (approximately 45 minutes), until this firm but not dry.
Remove from the oven and the cake to Peel one mould, If it does not release help with a knife. Once cool, place it in a bowl, divide into three layers and reload smearing each floor with plenty of whipped cream.
Wet outside with soft water bath clear dissolved coverage chocolate. Before ending the chocolate dry sprinkle with grated coconut.
Park it in the refrigerator until it hardens the chocolate.
Recipes easy to https://recetasdecocinafaciles.NET /