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Description[]

Coconut Delight

Ingredients[]

  • 1 spongecake 9 x 13 in.
  • ½ can "Coco Lopez" or coconut milk
  • 2 cans evaporated milk
  • 4 egg yolks
  • 3 teaspoons cornstarch
  • 1 cup sugar
  • 4 egg whites
  • 2 cups sugar

Directions[]

  1. Prepare the cream:.
  2. In a saucepan mix the 2 cans evaporated milk, egg yolks, cornstarch, and the sugar and let boil.
  3. Let cool for 10 minutes.
  4. Cut the spongecake in 1 inch slices and arrange a layer in the bottom of a pyrex dish.
  5. Moisten the spongecake with the coconut milk or Coco Lopez.
  6. Pour half the cream and cover with another layer of spongecake.
  7. Moisten again with the rest of the coconut milk or Coco Lopez.
  8. Pour the rest of the cream.
  9. Repeat until you finish with some spongecake.
  10. Prepare an Italian meringue with the egg whites and 2 cups sugar.
  11. Cover the cake with the meringue and refrigerate for at least 6 hours.
  12. If you like, decorate the cake with shredded coconut.
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