How to cook
Stir and add the vanilla. Pour it into a cake tin lined with baking paper.
Bake it in a preheated oven at 360°F (180°C) for about half an hour or until it is fully baked. The baked cake layer is left to cool slightly, then cut into two or three cake layers.
For the coconut cream, beat the condensed milk and softened butter in a bowl and then add the coconut shavings and mix everything well.
Assembling the cake:
First, syrup a cake layer with the milk abundantly, then add cream, cake layer, milk, cream, cake layer, etc. and finish off with cream.
Whip the cream and spread the whole coconut cake and form roses with a piping bag.
Garnish it with grated white chocolate and the sides with coconut shavings.
The coconut cake with condensed milk is stored in the refrigerator for several hours.