Icebox Coquito Cake

In a small saucepan over medium heat, bring the GOYA® Coconut Milk (1) to a gentle simmer, about 3 - 5 minutes. Meanwhile, in a large bowl, whisk together the Granulated Sugar (1/2 cup), GOYA® Cream of Coconut (4 Tbsp), yolk of Eggland's Best Classic Eggs (4), Corn Starch (1/3 cup), Simply Organic Cinnamon, Ground (1/2 tsp), and Simply Organic Nutmeg, Ground (1/8 tsp), until smooth. While whisking constantly, slowly pour the hot coconut milk into the sugar mixture to temper the eggs. Return the mixture to the saucepan and bring to a gentle boil over medium heat, whisking constantly, until thickened, about 1 minute.

Remove from heat and whisk in the Unsalted Butter (2 Tbsp) one cube at a time, until fully incorporated and emulsified. Whisk in the Gold Rum (1 Tbsp) and Simply Organic Vanilla Extract (1 tsp) until well combined.

Transfer the coconut mixture to a large bowl. Cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate until chilled, about 1 hour.

In a small bowl, sprinkle Gelatin Powder (2 tsp) over 3 tablespoons of room-temperature water and let sit for 5 minutes to soften. Meanwhile, in a large bowl, whisk the Heavy Cream (1 1/2 cups) and Powdered Confectioners Sugar (4 Tbsp) until soft peaks form. Microwave the gelatin mixture for 10 - 15 seconds, just until melted. Slowly whisk the gelatin into the whipped cream until combined and stiff peaks form.

Whisk 1 cup of the whipped cream mixture into the chilled coconut mixture until smooth. Gently fold in the remaining whipped cream until just combined. Cover with plastic wrap and refrigerate for 30 minutes.

Spoon about 2½ heaping teaspoons of the coconut cream mixture onto a GOYA® Maria Cookies (1 1/2 pckg). Top with another cookie and repeat with another 2½ teaspoons of cream. Continue layering cookies and cream until you have a stack of 12 filled cookies. Spread about ¼ cup of the cream mixture in the center of a large serving platter, then lay the cookie stack on its side on the platter. Repeat twice more, placing the stacks side by side.

Using an offset spatula, spread the remaining whipped cream mixture evenly over the top and sides of the icebox cake.

Refrigerate for at least 4 hours, or until the cookies have softened and the cake is set. Dust with cinnamon and garnish with additional cookies and Toasted Coconut Flakes (4 Tbsp). Serve and enjoy!