Step-by-Step Instructions

• In a large mixing bowl, combine the sweetened condensed milk, table cream, and half of the pineapple Tang powder. Whisk until smooth and evenly blended. Taste the mixture and gradually add more Tang powder if desired, up to the amount in the packet, adjusting for sweetness and pineapple flavor.
• Add the 100 g of shredded coconut to the pineapple cream mixture. Stir thoroughly until the coconut is evenly distributed throughout the filling. The mixture should remain creamy and easy to spread.
• Spread a thin, even layer of coconut-pineapple cream across the bottom of a rectangular glass dish. This initial layer helps hold the biscuits in place during assembly.
• Pour the milk into a shallow bowl. Briefly dip each plain rectangular tea biscuit into the milk, moistening it without allowing it to become soggy. Arrange the biscuits closely together in a single layer over the cream.
• Spread a generous layer of coconut-pineapple cream over the biscuits. Add another layer of briefly milk-dipped biscuits, followed by more cream. Repeat the layers until the ingredients are used, distributing the filling evenly. Finish with a smooth layer of cream on top.
• Sprinkle extra shredded coconut over the surface if desired. Cover the dish and refrigerate for at least 4-6 hours, preferably overnight, until the biscuits have softened and the layers have set.
• Once fully chilled, cut the biscuit cake into squares using a knife. Serve cold. Cover and return any remaining portions to the refrigerator promptly after serving.