3-piece cake with pudding and butter biscuit

Ingredients for 1 servings:

• 1 pack of biscuits (butter biscuits, possibly whole-grain butter biscuits)
• 1 liter of milk, 1.5%
• 2 tbsp flour
• 2 tbsp cornstarch
• 1 cup sugar
• 1 pack of desiccated coconut

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

Coconut pudding cake from mom’s kitchen

Rinse a simple casserole dish with water and then let it dry. Combine the milk, flour, cornstarch, and sugar in a large saucepan and bring to a boil. Stir continuously to avoid burning. Remove the pan from the heat and let it cool for about 1 minute. Meanwhile, line the casserole dish with butter biscuits, covering the entire bottom. Then add about 1 1/2 ladles (depending on the size of your dish) of the pudding mixture and spread it evenly. Then add a thin layer of desiccated coconut. Continue this process until all of it is used up. The last layer should be pudding, sprinkled with desiccated coconut. Let the cake cool for another 10-20 minutes, then place it directly in the refrigerator or, in winter, on the balcony. The resting time is about 4 hours.