Coconut Cake

'1 In a medium saucepan, whisk together the sweetened condensed milk, all-purpose flour, and cornstarch.'

'Heat over medium heat, whisking constantly, until the mixture comes to a boil.'

'Remove from heat, stir in the slightly beaten egg yolks, and mix well.'

'Return to low heat, without stopping, until thickened.'

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'2 Remove from heat and let cool.'

'Quickly dip the cookies in the wine syrup mixed with water and arrange them at the bottom of an English-style loaf pan lined with aluminum foil.'

'Place a layer of cream on top, followed by another layer of soaked cookies.'

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'3 Repeat the process, finishing with a layer of cookies.'

'Cover with plastic wrap and refrigerate for at least six hours.'

'Unmold the cake over a plate and remove the aluminum foil.'

'In a mixer, beat the heavy cream until stiff peaks form.'

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'4 Cover the cake with the whipped cream and sprinkle with shredded coconut.'

'If desired, decorate with slices of coconut and serve immediately.'