Noble Coconut Cake

Mix the condensed milk, two cans of milk, egg yolks, cornstarch, and salt

Melt over low heat and stir until thickened

Add the grated coconut, mix well, and remove from heat

In a removable tart pan lined with buttered parchment paper, create a layer of cookies

Pour in the coconut cream

Let it cool and refrigerate for four hours

Beat the egg whites until frothy and add sugar

Continue beating until stiff peaks form

Place the meringue in a piping bag with a large tip and decorate the chilled coconut cream

Bake at 350°F until golden brown, then unmold.