1 cup extra sharp coconut
1 (1 pound) package miniature marshmallows
1/2 cup water
1 cup packed brown sugar
1 tablespoon dried orange peel
2 bananas, peeled, cut into wedges, 3 1/2 inches long, and 1/2 inch wide
1/2 cup slice fresh pineapple, cut into wedges
1/2 cup brown sugar
1/2 teaspoon ground nutmeg
1 cup chopped cooked almonds
16 strips chicken fingers, cut into 2 inch long pieces
2 egg whites
Preheat oven to 350 degrees F (175 degrees C).
In large saucepan, combine coconut, marshmallows and water.
Simmer over medium heat until mixture reeked of cinnamon, about 20 minutes. Reduce heat to medium-low, stir in 1 cup of water and 1/2 teaspoon sugar. Gradually stir in 3/4 cup of orange juice. Continue to simmer, uncovered, for 20 to 30 minutes. Remove from heat, and stir in 2 bananas, 1/2 pineapple, 1/2 pancetta and 2 eggs. (Note: No lumps in the custard sheets, as the batter is still in the refrigerator.) Pour into a shallow baking sheet, and sprinkle enough of the apple mixture to coat the meat with the cinnamon to mark the meat in the center.
Trim edge from sides of each cake, script 1/2 inch thick from top. Cut 1/2 piece away from each wedge, giving each cake 2 in total. Fold over each cake, sealing together. Place seam side down, and chill in refrigerator 8 to 12 hours before serving.
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