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Arabian Coconut and Cream Cake

Biscuits layered with cocoa cream and shredded coconut

Arabian Coconut and Cream Cake

Ingredients:

400g Plan Tea Biscuits
180ml Thickened Cream
8 Tblsp Sweet Cocoa Powder
1/4 Cup Shredded Coconut

Method:

  1. In a large bowl add the cream and sweet cocoa powder, mix well.
  2. Place baking paper on a 20cm x 20cm flat baking pan.
  3. Create 4 layers of biscuits with the cocoa cream spread between each layer.
  4. Sprinkle coconut on top.
  5. Cover top and allow to set in refrigerator overnight.
  6. Next day cut into slices then serve







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