ā£1. Preheat the oven to 180Ā°C.ā£
2. For the buttermilk: mix the milk with the lemon juice and rest for 15 min.ā£
3. For the cake: beat the sugar with the butter until creamy. Add the eggs one by one, the vanilla essence and beat for another 7 minutes.ā£
ā£4. Using a sieve, add the flour, baking powder, baking soda, and salt. Alternate buttermilk and coconut. Beat for 7 min.ā£
ā£5. Pour into two previously greased and floured molds and bake for 35 minutes, or until you insert a toothpick and it comes out clean. Let cool and reserve.
ā£6. For the coconut bitumen: beat the cream cheese, coconut cream and whipping cream for 8 minutes. Let cool, divide in two and reserve.ā£
ā£7. On a cake base, add half of the bitumen, with the help of a spatula spread over the entire cake.ā£
ā£8. Place the other cake base on top, cover the cake with the rest of the bitumen. You can decorate it with grated coconut and filleted almonds.ā£
