120 min
Type of dish: Dessert
Temperature: Cold
  • Line a stainless steel pastry ring with acetate paper.
  • Place inside a ring of sponge cake cut with a cookie cutter the same size as the ring.
  • Soak with the coconut .
  • Cover with a little coconut cream and place another sponge cake ring on top.
  • Soak it again with the coconut  and cover with another layer of pastry cream.
  • Place a last ring of sponge on top and soak it again.
  • Decorate the top with Italian meringue.
  • Keep in the fridge for a couple of hours and serve at room temperature.
Nutritional information (1 portion)
Fiber 4.48 g
Saturates 36.76 g
Monounsaturated fatty acids 5.55 g
Polyunsaturated fatty acids 2.24 g
Cholesterol 376.38 mg
Calcium 82.16 mg
Iron 4.97 mg
Zinc 2.55 mg
Vitamin A 221.3 ug
Vitamin C 4.48 g
Folic acid 81.87 ug
Salt (Sodium) 307.0 mg
Sugars 95.57 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.