2 cups of coconut milk
3/4 cup of water
1/4 cup of white wine
6 tablespoons of all-purpose flour
5 tablespoons of cornstarch
4 large egg yolks, lightly beaten
2 packages of champagne cookies
Cream Coverage
2 cups of shredded coconut
1 cup of fresh whipped cream
To decorate
Thin slices of fresh coconut
Accompaniment
A 9x20 cm English-style cake mold lined with parchment paper
2 cups of coconut milk
3/4 cup of water
1/4 cup of white wine
6 tablespoons of all-purpose flour
5 tablespoons of cornstarch
4 large egg yolks, lightly beaten
2 packages of champagne cookies
Cream Coverage
2 cups of shredded coconut
1 cup of fresh whipped cream
To decorate
Thin slices of fresh coconut
Accompaniment
A 9x20 cm English-style cake mold lined with parchment paper
1
In a saucepan, combine the coconut milk, all-purpose flour, and cornstarch
Heat over medium heat, stirring constantly, until it thickens
Tire from the heat, add the egg yolks, and mix well
Return to low heat, without stopping, until it thickens
Tire from the heat and let it cool down
2
Quickly dip the cookies in the wine mixture mixed with water
Then, line the bottom of the mold
Place a layer of cream on top, followed by another layer of moistened cookies
Repeat the operation, ending with a layer of cookies
Cover with plastic wrap and refrigerate for at least six hours
3
Dismount the cake onto a plate and remove the parchment paper
In a blender, whip the heavy cream until it forms stiff peaks
Top the cake with the whipped cream
Sprinkle shredded coconut over the top
Decorate with thin slices of fresh coconut
Serve immediately.
