Directions:
- Line a 19cm cake pan with foil.
- Sift icing sugar into a bowl, stir in coconut then milk and egg white. stir until well combined.
- Press half of mixture into pan,.
- Tint remaining mixture pink.
- Spread over first layer.
- Refrigerate for several hours, preferably over night, once set cut into whatever size you wish.
- Can be made a week ahead.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 664.63 Kcal (2783 kJ) | ||
| Calories from fat | 132.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.71g | 23% | |
|---|---|---|---|
| Cholesterol | 0.04mg | 0% | |
| Sodium | 431.14mg | 18% | |
| Potassium | 308.79mg | 7% | |
| Total Carbs | 122.24g | 41% | |
| Sugars | 38.28g | 153% | |
| Dietary Fiber | 5.28g | 21% | |
| Protein | 12.53g | 25% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 6.2mg | 34% | |
| Calcium | 66.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 385.89 Kcal (1616 kJ) | ||
| Calories from fat | 76.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.54g | 23% | |
|---|---|---|---|
| Cholesterol | 0.02mg | 0% | |
| Sodium | 250.33mg | 18% | |
| Potassium | 179.29mg | 7% | |
| Total Carbs | 70.97g | 41% | |
| Sugars | 22.23g | 153% | |
| Dietary Fiber | 3.07g | 21% | |
| Protein | 7.27g | 25% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 3.6mg | 34% | |
| Calcium | 38.5mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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