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Caribbean Sponge Cake Desserts

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Caribbean Sponge Cake Desserts
  • Prep Time 0 min
  • Total Time 10 min
  • Servings 4
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Purchased lemon curd, mango and toasted coconut give cream-filled sponge cakes a breezy twist from the tropics.

Ingredients

4
individually wrapped cream-filled sponge cakes (from 15-oz. pkg.)
1/4
cup lemon curd (from 10-oz. jar)
1/2
cup chopped refrigerated mango (from 24-oz. jar)
1
(7-oz.) aerosol can whipped cream
1
tablespoon coconut, toasted*

Directions

  • 1 Unwrap sponge cakes. For each dessert, cut 1 sponge cake crosswise into 4 pieces; arrange pieces, cut side down, on individual dessert plate.
  • 2 Spoon 1 tablespoon lemon curd onto each. Top with mango and whipped cream. Sprinkle with toasted coconut.
Tips  

Use pineapple in place of the mango if you'd like.

To toast coconut, spread on small cookie sheet; bake at 350°F. for 5 to 8 minutes or until light golden brown, stirring occasionally.

Top each serving with a stemmed maraschino cherry.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
335
(
Calories from Fat
145
)
Daily Value
Total Fat
16g
25%
(
Saturated Fat
5g
25%
)
Cholesterol
20mg
7%
Sodium
240mg
10%
Total Carbohydrate
45g
15%
(
Dietary Fiber
1g
4%
,
Sugars
27g
)
Protein
3g
Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 2 Other Carbohydrate; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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