Preheat the oven

(180 ° C). Cut the butter into small pieces and let them soften at room temperature. Eliminate the tail of broccoli. Separate the florets of broccoli into small bunches and cook for 5 minutes in a pan of boiling salted water. Drain them

Whisk together the softened butter, eggs, grated coconut and coconut cream. Then add the flour, yeast and salt. Whip in order to obtain a homogeneous paste. Pour it into a buttered and floured nonstick cake pan. Push the bouquets of broccoli vertically into the dough. Bake 40 minutes while watching the cooking. Unmold and let cool on a rack

For grout, rinse, wring and chop the coriander leaves. Mix the coconut cream with the liquid cream, curry and cilantro

Serve the cake warm or cold, with coulis.