Creamy Coconut Cake With a Cookie Base
Have you ever bitten into a dessert that instantly transports you to a warm coastal afternoon? This Creamy Coconut Cake With a Cookie Base is exactly that kind of treat. It combines a buttery cornstarch cookie crust with a silky coconut filling and a delicate shredded coconut topping.
Ingredients
For the base
- 200 g cornstarch cookies
- 90 g unsalted butter melted
For the filling
- 1 can sweetened condensed milk 395 g
- 200 ml full-fat coconut milk
- 300 ml heavy cream
- 100 g shredded coconut
- 20 g cornstarch
- 15 g butter
For the finishing
- 50 g shredded coconut
Instructions
- Line the base of a 24 cm removable-bottom cake pan with parchment paper. This small step makes it much easier to lift the finished cake out cleanly.
- Crush the cornstarch cookies into fine crumbs. Use a food processor for speed, or place the cookies in a zip-top bag and crush them with a rolling pin.
- In a mixing bowl, combine the cookie crumbs with the melted butter. Stir until the mixture looks like wet sand and holds together when pressed between your fingers.
- Press the crumb mixture firmly and evenly into the base of the prepared pan. Use the back of a spoon or the flat bottom of a glass to compact it. Place the pan in the refrigerator while you prepare the filling.
- In a medium saucepan, whisk together the sweetened condensed milk, coconut milk, heavy cream, cornstarch, and 15 g butter. Place the pan over medium heat.
- Cook the mixture, whisking constantly, until it thickens into a creamy custard-like consistency. This usually takes about 5 to 7 minutes. Keep the heat moderate and avoid letting it boil vigorously.
- Remove the saucepan from the heat and stir in the 100 g shredded coconut. Let the filling cool for about 10 minutes, stirring occasionally to prevent a skin from forming.
- Pour the warm coconut filling over the chilled cookie base. Smooth the top with a spatula so the surface is even.
- Sprinkle the remaining 50 g shredded coconut evenly over the top. Press it very lightly so it adheres without sinking into the filling.
- Chill the cake in the refrigerator for at least 6 hours. Overnight chilling is even better because the filling becomes fully firm and creamy.
- To serve, run a thin knife around the inner edge of the pan, then release the removable bottom. Slice with a sharp knife and serve chilled. Wipe the knife between slices for clean edges.
Notes
Equipment: 24 cm diameter removable-bottom cake pan, mixing bowl, spoon or mixing utensil.