Soggy Eye Cake

Name: Soggy Eye Cake
Yield: 12
Ingredients: 100 g of shredded coconut; 1 cup of coconut milk; 1 cup of milk; 1 can of condensed milk; 2 egg yolks; 1 tablespoon of butter; 1 can of apricot jam (400 g); 1 package of champagne biscuits; 4 tablespoons of heavy cream; Shredded coconut for dusting

1
100 g of shredded coconut
2
1 cup of coconut milk
3
1 cup of milk
4
1 can of condensed milk
5
2 egg yolks
6
1 tablespoon of butter
7
1 can of apricot jam (400 g)
8
1 package of champagne biscuits
9
4 tablespoons of heavy cream
10
Shredded coconut for dusting

Ingredients

1
100 g of shredded coconut
2
1 cup of coconut milk
3
1 cup of milk
4
1 can of condensed milk
5
2 egg yolks
6
1 tablespoon of butter
7
1 can of apricot jam (400 g)
8
1 package of champagne biscuits
9
4 tablespoons of heavy cream
10
Shredded coconut for dusting

Directions

1
Combine the coconut, coconut milk, milk, condensed milk, and egg yolks
2
Melt over low heat, stirring until it comes away from the sides of the pan
3
Remove, mix in the butter, and let cool
4
Reserve four tablespoons of the coconut cream
5
Drain the apricots, chop them, and soak the biscuits in their juice
6
In a mold, alternate layers of biscuits, coconut cream, and chopped apricots
7
Refrigerate for one hour
8
To serve, mix the heavy cream into the reserved coconut cream and distribute over the cake
9
Dust with shredded coconut.