DIRECTIONS:
Cook the carrots, strain and
squeeze. Add half sachet of the grated coconut, the sugar and
half a glass of the carrots cooking water. Cut the sponge cakes
in half. Lay them in cake pan. Pour the carrots and coconut cream
over it. Alternate one layer each of sponge cake and cream as
desired. Finally, sprinkle the rest of the grated coconut.
Note: this recipe is special for children since it doesn’t
taste to carrots and it’s got a very attractive color. It’s
a perfect way to make children eat carrots.