How to cook
Beat the cream from the packet with 4/5 cup (200 ml) milk. Add 3 tbsp sour cream, 4/5 cup (200 g) yoghurt and part of the coconut flakes. Beat until you get a fluffy cream.
Arrange a layer of biscuits, which you've dipped in milk, in a small cake form with an adjustable ring. Sprinkle with rum and grated lemon rind.
Smear with the 1st cream you prepared. Place a second layer of biscuits in the same way. Smear with the sour cream mixture (2nd cream).
Sprinkle the cake on all sides with coconut flakes.
Make small balls of biscuits, yoghurt and butter. Roll them in coconut flakes.
Arrange them on top of the cake. Decorate with sugar pearls.
Put the cake in the fridge before serving.