# Put the cold
milk, egg, granulated
sugar, sifted
flour, starch and
cocoa into a deep bowl and blend them. Cook it over medium heat until it reaches to the consistency of
milk pudding.
# Remove the cream from the stove when it reaches to the right consistency, add vanilla and margarine into it while it is hot yet. Blend it for about 5 minutes.
# Pour the cream into a small tray with 1/2 inch thickness before it cools down totally. Place sponge fingers longitudinal and cross-wise all over the cream to make 3x3 biscuits square.
# Pour cream all over the sponge fingers again, and place the remaining 9 biscuits as a square again.
# Pour the cream all over again, and smoothen its top.
# Place it onto the lowest layer of the refrigerator. Refrigerate it for 4 hours at least.
# Sprinkle grated coconut all over finally, slice and serve.
