1. Into a stand mixer add 6 eggs and 1 cup of sugar. Whip on medium-low speed to incorporate the sugar and then bring up the speed to high and whip until the eggs turn pale and fluffy.

   Set the mixer on STIR setting, gradually add 1 cup of flour, stopping periodically to scrape the sides with a spatula.

   Line a 16"x 22" baking sheet with parchment paper and transfer the batter onto the sheet spreading the batter equally all around the sheet. (If you do not have a big baking sheet like that you can divide batter onto 2 smaller baking sheets)Bake in a preheated 350F oven until the top is golden brown or until toothpick comes out clean.

   Once the cake cools, use a small round cutter to cut out the cake circles ( I use 1" round cutter but you can use any size you want)Lay out all the circles upside down and spray lightly with coconut milk or any of the 3 choices listed above.

To make the cream

1. Add 8oz of softened cream cheese into the mixer bowl and cream, then add 1/2 can of condensed milk and mix until combined, scraping down the sides and bottom of the bowl as you mix.

   Add 8oz of Cool whip and mix on low speed at first to incorporate, then bring up the speed and whip until semi stiff peeks form (about 5-8min)

To Assemble:

1. Using a piping bag, pipe a small dollop of cream onto EACH circle and add crushed hazelnuts on half of them.

   Assemble the pastry by combining one side with hazelnuts and one side with just cream.

   Dredge each pastry carefully in the remaining cream to cover all sides and then dredge in dry coconut flakes.

   Refrigerate in an airtight container until ready to serve.

   Enjoy!