* boiling.

Mix coconut flakes with boiling water, add sugar.

Finally add egg white mix for 4 minutes in low speed.

Give a rest of 30 minutes.

Thin out the sweet dough till 1.75mm and cover the base of the trays.

Pre-bake the sweet dough if you prefer a more crispy bottom.

Spread out the apricot jam onto the dough.

Mix all ingredients for 6 mins in low speed with a flat beater.

Pour 1,575g batter into tray of 20*60cm

Pipe the Aldia mango onto the batter and spread out.

Pipe dots of coconut filling onto the batter/fruit.

Oven temperature:

Deck oven 180 °C

Rotation oven 160 °C

Baking time:

Approximately 45 minutes.

After cooling down, cover with Paletta spray and some coconut flakes.