Coconut Delight



Cream Edit

  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 Edit

  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.
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