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Caribbean Sponge Cake Desserts

Caribbean Sponge Cake Desserts
  • Prep 0 min
  • Total 10 min
  • Ingredients 5
  • Servings 4
Purchased lemon curd, mango and toasted coconut give cream-filled sponge cakes a breezy twist from the tropics.
Updated April 22, 2013

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*

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
335
Calories from Fat
145
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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