Cookie Cake with Coconut Cream
Baking and Desserts | American cuisine
⏳ Time
30 minutes
🥕 Ingredients
9
🍽️ Servings
6
Description
Cookie Cake with Coconut Cream
Ingredients
- Crackers - 14.1 oz
- Shredded Coconut - 7.1 oz
- Vanilla Sugar - 2 teaspoons
- Milk - 17 fl oz
- Butter - 7.1 oz
- Sugar - ¾ cup
- Egg yolks - 2 pieces
- Wheat Flour - 2 tablespoons
- Vanilla Pudding Powder - 2 tablespoons
Step by Step guide
Step 1
Beat the yolks with ½ cup of sugar.
Step 2
Add flour, pudding (or starch), and ½ cup of milk, and beat again with a mixer.
Step 3
Bring the remaining milk to a boil with the remaining sugar over low heat, add the prepared mixture, and cook over low heat until the liquid thickens to a pudding consistency. Cool.
Step 4
Beat the butter with a mixer, gradually adding the cooled mixture.
Step 5
Stir in ¾ of the shredded coconut.
Step 6
Layer the crackers at the bottom of a round mold and cover them with 1/3 of the mixture.
Step 7
Then alternate layers of cookies and cream mixture (the last layer should be cream).
Step 8
Sprinkle the top of the cake with shredded coconut and refrigerate for 2-3 hours.
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