The Creamy Filling:
First, in a saucepan, combine the sweetened condensed milk, cornstarch, and heavy cream.
Then, place over medium heat, stirring constantly, until the mixture thickens and forms a smooth cream.
After that, remove from heat and allow the cream to cool completely.
Assembling the Cake:
Start by arranging a layer of Maizena cookies slightly dipped in milk in a glass dish.
Next, spread the cooled cream on top and sprinkle with shredded coconut.
Afterward, repeat the layers, alternating cookies and cream, until all ingredients are used.
Finally, top with a layer of cream and more shredded coconut.
The Golden Decoration:
Then, in a small bowl, beat the egg yolk with a fork.
Using a culinary brush, lightly coat the final layer of shredded coconut with the beaten yolk.
To finish, refrigerate the cake for at least 2 hours, allowing the cream and cookies to set firmly.
Extra Tips:
For a richer flavor, use chocolate-flavored Maizena cookies.
If desired, add chopped fruits to the cream, such as strawberries, peaches, or pineapple.
Replace shredded coconut with chocolate shavings or sprinkles for a special touch.
Decorate the cake with cherries, whipped cream, or colorful sprinkles for an even more appealing presentation.
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