Serves: 12
Total Calories: 369
Put coconut on a baking sheet in a hot oven to brown. Add sugar and stir frequently until coconut is golden and separated. Cool and reserve.
Beat egg whites until stiff. When the coconut mixture is cool, fold into the egg whites.
Line 2 round cake pans with paper, add half of the coconut mixture to each and cook for 30 minutes at 350 degrees.
When cool, carefully remove the paper.
Put the Rich Cream Sauce between the two layers and frost with whipped cream.
This Toasted Coconut Dessert recipe is from the A Taste of Brazil Cookbook. Download this Cookbook today.
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