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Panamanian: Delicia de Coco (Coconut Delight)

Source of Recipe

Internet


List of Ingredients

1 spongecake 9 x 13 in.
1/2 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



Recipe

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


My Method for Italian Meringue---

Place the egg whites and the sugar in a small saucepan. Cook over medium heat and DO NOT LET BOIL. You should test by putting in your finger and the mix should be very hot to the touch. You have to be careful that the egg whites do not cook. You can mix with a wooden spoon. Immediately transfer the mix to the bowl of an electric mixer and beat until the meringue has stiff peaks and the mixture is cool.