Cookie Cake with Coconut Cream
6 servings
30 minutes
This cookie and coconut cream cake is a true find for lovers of delicate and aromatic desserts. With American roots, it combines simplicity in preparation with exquisite taste. The airy coconut cream infused with vanilla aroma perfectly complements the crunchy crackers, creating a delicate treat with light exotic notes. Each spoonful of this cake melts in your mouth, leaving a feeling of velvetiness and sophistication. It is conveniently made without baking, making it a popular dessert for cozy family evenings or festive gatherings. After cooling, the cake achieves the perfect texture, allowing you to enjoy each layer of its softness and crunchiness. Topped with coconut flakes, it becomes not only delicious but also a beautiful table decoration. This dessert is the perfect combination of simplicity and elegance!
1
Beat the yolks with ½ cup of sugar.
- Egg yolk: 2 pieces
- Sugar: 0.8 glass
2
Add flour, pudding (or starch) and ½ cup of milk, and mix again with a mixer.
- Wheat flour: 2 tablespoons
- Vanilla pudding (custard) powder: 2 tablespoons
- Milk: 500 ml
3
Bring the remaining milk to a boil with the remaining sugar over low heat, add the prepared mixture, and cook on low heat until the liquid reaches a pudding consistency. Cool.
- Milk: 500 ml
- Sugar: 0.8 glass
4
Whip the butter with a mixer, gradually add the chilled mixture.
- Butter: 200 g
5
Add ¾ of coconut flakes and mix.
- Desiccated coconut: 200 g
6
Place crackers at the bottom of a round shape and cover them with 1/3 of the mass.
- Crackers: 400 g
7
Then layer the cookies and cream mixture alternately (the last layer should be cream).
- Crackers: 400 g
8
Sprinkle the top of the cake with coconut flakes and place it in the refrigerator for 2-3 hours.
- Desiccated coconut: 200 g
