Magic coconut cake (coco-flan) with thermomix

We start by making the caramel. In a saucepan we add the sugar and lemon juice, we put it over medium heat until the sugar is completely dissolved and it takes on a toasty color. We caramelize the mold and reserve.

We place the butterfly on the blades of the Thermomix, add the egg whites, a pinch of salt and a pinch of lemon juice. We program 4 minutes at Speed ​​3.5. We set aside and reserve.

We remove the butterfly from the glass and add the yolks, the two milks, the grated coconut and the salt. We mix by programming 20 seconds at Speed ​​4.

We put the mixture into a large bowl and add the whipped egg whites that we had reserved, little by little and using gentle, enveloping movements.

We pour all the dough carefully into the previously caramelized mold.

With the oven previously preheated to 170°, with heat up and down, we bake in a bain-marie for about 50/60 minutes, after checking that the toothpick comes out completely clean. We turn off and remove.

When the cake cools to room temperature, we will put it in the refrigerator for a minimum of 4 hours to set.

After the necessary rest in the refrigerator, we carefully unmold it into a bowl. ONLY LEFT TO ENJOY, BONUS!

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