Purchased lemon curd, mango and toasted coconut give cream-filled sponge cakes a breezy twist from the tropics.
Caribbean Sponge Cake Desserts
- Prep Time 0 min
- Total 10 min
- Ingredients 5
- Servings 4
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*
Instructions
-
Step1Unwrap sponge cakes. For each dessert, cut 1 sponge cake crosswise into 4 pieces; arrange pieces, cut side down, on individual dessert plate.
-
Step2Spoon 1 tablespoon lemon curd onto each. Top with mango and whipped cream. Sprinkle with toasted coconut.
Nutrition
335
Calories
16g
Total Fat
3g
Protein
45g
Total Carbohydrate
27g
Sugars
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
3Tips from the
Pillsbury Kitchens
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