Delicia de Coco

Description
Coconut Delight

Ingredients

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

Cream

 * 1) In a saucepan mix the 2 cans evaporated milk, egg yolks, cornstarch, and the sugar and let boil.
 * 2) Let cool for 10 minutes.
 * 3) Cut the spongecake in 1 inch slices and arrange a layer in the bottom of a pyrex dish.
 * 4) Moisten the spongecake with the coconut milk or "Coco López".
 * 5) Pour half the cream and cover with another layer of spongecake.
 * 6) Moisten again with the rest of the coconut milk or "Coco López".
 * 7) Pour the rest of the cream.
 * 8) Repeat until you finish with some spongecake.

Italian meringue

 * 1) Prepare an Italian meringue with the egg whites and 2 cups sugar.
 * 2) Cover the cake with the meringue and refrigerate for at least 6 hours.
 * 3) If you like, decorate the cake with shredded coconut.