Cooking time: 100 minutes
Servings: 6-8

You will need:

For cream:
coconut milk – 400 ml (you can use regular)
flour – 3 tbsp
starch – 1 tbsp.
drain. butter – 150 g
sugar powder – 150 g
cream 30-35% – 200 g
coconut flakes – 0.5 tbsp.

For the biscuit:
7 eggs
200 g sugar
120 g flour
75 g starch
vanillin

For decoration:
coconut flakes
coconut marshmallows
whipped cream

How to cook:

1. Let’s prepare the cream first: Here is the coconut milk that I had. Sold in “METRO”. In Egypt, coconut milk is sold in Fathal. But you can also use regular cow’s milk.
Pour about half of the milk into a bowl (or wherever you prefer), add flour and starch.
Mix well with a whisk so that there are no lumps
Heat the rest of the milk (let it boil)
And pour in the milk-flour mixture. Mix.
Cook over medium heat (in non-stick pan) until thickened. Cool to room temperature.
As the cream cools, it will become much thicker.

2. Next, place room temperature butter in a bowl. Beat with a mixer until fluffy.
Add powdered sugar. Beat again with a mixer. Add cooled coconut cream. Beat with a mixer
(if your cream turned out to be lumpy, use a submerged blender).
Throw out the coconut flakes. Mix with a spatula.

3. Whip the cream to soft peaks. Add to coconut cream. Mix with a spatula. Delicious coconut cream is ready! By the way, you can try it and, if anything, add powdered sugar.

4. Cooking biscuit:
You can take any biscuit that you like or that you get. Separate whites from yolks.
Отмерим 200 g sugar. Add 3 tablespoons of sugar to the yolks and set aside for now.
Beat egg whites with remaining sugar until stiff peaks. Then (the whisks from the mixer can not be washed) beat the yolks with sugar until a fluffy light mass.
Add beaten yolks to egg whites. Mix with a spatula.
Муку смешать с крахмалом (картофельным) и vanillinом. Sift into the egg mixture.
Gently mix from bottom to top with a spatula.

5. Pour the dough into a mold (24 cm) lined with paper.
Flatten, scroll a couple of times in one direction (for even baking of the biscuit).

6. Oven at 180C until a dry match. Cool and take out of the mold.
I cut off all the fried places from the biscuit – sides and top. Thinly cut…
I wanted the cake to be white dark places.

7. Spread two cakes. Coated the sides and top. Sprinkled with coconut. Для украшения я использовала белые coconut marshmallows.
Decorate the cake with whipped cream and coconut marshmallows.
Be sure to let him soak overnight. Can be put in the refrigerator. Take it out of the fridge at least an hour before serving

This is a very, very, very delicious cake! Try it!

Enjoy your meal!