For the base of Wafer cake with vanilla and coconut :
200 gr Wafer vanilla Gentilini
50 gr Melted Butter
For the cream:
500 gr Coconut Yogurt
250 ml Fresh cream to be whipped
1 teaspoon of vanilla extract
60 gr Icing sugar
6 gr Isinglass
20 gr Grated Coconut
24 Wafer vanilla Gentilini for the circumference
As needed Grated Coconut to decorate
To prepare the coconut and vanilla cake, start from the base: put the vanilla wafers in a kitchen robot and chop finely.
Put the wafers in a bowl and add the melted butter. Stir with a spoon to mix the ingredients.
Pour the mixture into an openable pan with a diameter of 20 cm, covered with film for food. Flatten the mixture with a spoon to create a homogeneous base. Store the base in the refrigerator for 30 minutes.
Pass to the cream preparation: put the isinglass sheets to soak in cold water for 10 minutes. Meanwhile, in a bowl, work the yogurt, powdered sugar and vanilla extract with whips, to mix the ingredients.
After the time has passed, squeeze the isinglass and put it in a saucepan with two tablespoons of liquid cream. Light over low heat and melt, stirring with a spoon.
Pour the liquid isinglass on the cream, while you have the whips running at low speed. Mix well, then add the grated coconut and stir.
Whip the cream and gradually add it to the cream: first add a few tablespoons of cream and stir with the whips. Then add the remaining cream with a spatula.
Take the pan from the freezer and place the wafers standing on the base, next to each other, along the circumference of the pan. Pour the cream into the pan and level with a spoon or a spatula. Cover with a sprinkling of grated coconut and store the coconut and vanilla cake in the refrigerator for at least 4 hours.
After the time has passed, gently remove the pan and the film. Decorate the coconut and vanilla cake with a ribbon, to have a wow effect when you bring it to the table.