Ingredients:

½ lemon juice
1 pinch of salt
80 g flour
4 tablespoons icing sugar
6 egg whites
For the cream
100 g spreadable cream cheese
20 g grated coconut
2 egg yolks
100 g icing sugar
200 ml milk
1 tablespoon corn starch

First, beat the egg whites with a pinch of salt until stiff using an electric whisk.
Then add 2 teaspoons of icing sugar and the lemon juice. Blend for a few minutes.
Sift and add the rest of the icing sugar and the flour.
Mix well until the mixture is white and smooth.
Line a 20 cm diameter mold with baking paper.
Pour the mixture in and bake at 170°C for 35-40 minutes.
In the meantime, prepare the cream: put the egg yolks in a saucepan.
Add the sugar and vanilla.
Mix well using a whisk.
Add the milk and flour.
Mix well then add the corn starch and mix.
Place the pan on the heat and cook the cream, stirring constantly, until it thickens.
Once ready, transfer the cream to a bowl, cover it with cling film and let it cool completely.
After this time, add the cream cheese and mix well using an electric mixer.
Finally, remove the cake from the oven.
Remove the brown surface with your fingers and cut the cake in half.
Place the first disc on a plate.
Add a layer of cream and level the surface.
Cover with the second disc and cover the cake with the remaining cream.
Sprinkle with grated coconut and serve.