4 egg yolks
3 tablespoons coffee infusion
1 cup sugar
1 cup pastry flour
1-1/4 teaspoons baking powder
1/2 teaspoon salt
5 teaspoons cornstarch
4 egg whites
Beat the egg yolks until creamy. Add the three tablespoons of coffee infusion and continue beating. Add sugar gradually, and beat until thick. Sift together the flour, baking powder, salt, and cornstarch. Add to the mixture carefully. Beat the whites of the eggs until stiff, and fold into the mixture. Pour sponge cake recipe into two layer cake pans and bake at 320° F. for thirty minutes. Put the layers together with the following filling.
1 cup granulated sugar, 1/2 cup brown sugar
1/2 cup coffee infusion
2 egg whites, 1 teaspoon vanilla
1 cup shredded coconut
Place the granulated sugar, brown sugar, and coffee infusion in a saucepan and cook until the mixture threads. Pour the syrup on the beaten whites of the eggs and beat until the mixture thickens, then add the shredded coconut and vanilla. Spread between layers and on top of the sponge cake.
