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Caribbean Sponge Cake Desserts

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Pillsbury Kitchens
Updated Apr 22, 2013
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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
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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

  • Step 
    1
    Unwrap sponge cakes. For each dessert, cut 1 sponge cake crosswise into 4 pieces; arrange pieces, cut side down, on individual dessert plate.
  • Step 
    2
    Spoon 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
3
*Percent Daily Values are based on a 2,000 calorie diet.

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