Instructions

1. 1
   Grate the coconut meat. Separate the flesh from the milk of the coconut.
2. 2
   Combine the coconut flesh with the sugar, reserving the milk. Cook until a thick syrup is made. Remove from heat and to allow to rest.
3. 3
   Beat the yolks with a little bit of the coconut milk, then whisk this into the syrup. Mix well and return to the heat.
4. 4
   Stir constantly until it thickens. The idea is to obtain a rather thick coconut custard.
5. 5
   Remove custard from the heat and let cool.
6. 6
   Soak the cake pieces in wine.
7. 7
   In a glass dish, layer the coconut custard and the cake slices. Continue alternating biscochuelo layers with the coconut custard.
8. 8
   Sprinkle the top generously with cinnamon.