Coconut Cake and Maria Cookies Recipe

If you like coconut and are looking to make a sweet in individual portions so you are not tempted to taste it every moment, you have come to the right place! In this article we propose you to prepare a quick and easy mini coconut cake recipe, ideal to cover that whim of the moment and not drag leftovers throughout the week.

Although the cookie and coconut cake that we present below is individual, it can also be perfect to share with one person during tea time or even as a dessert. The preparation is very simple and the end result is delicious. What else do you need to know to encourage you to make that fruit tart? Read on, learn how to cook our mini coconut cake and Maria cookies.

Ingredients to make coconut cake and Maria cookies:

For the base:

1. 80 grams of crushed cookies
2. 60 grams of Butter at room temperature
3. 1 Individual cake mold

For the filling:

1. 50 milliliters of coconut milk
2. 2 tablespoons of grated coconut
3. 1 tablespoon corn starch
4. 1 tablespoon of Sugar

To decorate:

1. grated coconut

How to make Coconut cake and Maria cookies:

• The first step to prepare this individual coconut cake is to crush the Maria biscuits and place them in a bowl to mix them with the butter. To crush the cookies, you can use an electric mixer or blender. And if you don’t have any of these utensils, put them in a freezer bag, close it and hit them with a rolling pin.
• Mix well until you get a compact dough that is easy to work with to make the base of the coconut cake.
• We take the individual tart mold, place parchment paper on the base and cover it with the biscuit and butter dough, pressing with a spoon so that it is well compact. Then, we preheat the oven to 200 ºC and, once hot, we bake the base of the tart for 10 minutes.
• Meanwhile, we take the opportunity to prepare the filling for this coconut cake and Maria cookies. To do this, in a bowl, beat the coconut milk with the grated coconut.
• Add the sifted corn starch and stir very well to thicken the mixture and obtain a perfect mini coconut cake and cookies.
• Finally, add the sugarand stir well to mix with the cream. Remember to remove the base of the cake from the oven after 10 minutes.
• Pour the filling over the already baked and slightly cooled cookie base. Then, we bake the coconut cake for 20 minutes at 180 ºC.
• When it is ready, we remove it and let it cool down to remove it from the mold. Ready! We serve the mini coconut cake, cookies and butter decorating it with grated coconut.