Bake the sponge cake. Bake it about 30 min in a temperature of 340 degrees F (170 degree C).
Peel off the apples, cut them into rather thick slices and put them into hot sweeten water, dry and put them on the baked cake (do not pour out the water).
On the layer of apples put the dried pineapples.
Boil thick pudding out of 3 cups of water (water from apples plus juice from pineapples and water) and both packages of pudding. Spread it hot over the fruit.
Melt margarine in a pan, add sugar, desiccated coconut and stirring heat it gently and then cool it down.
Pour eggs and meticulously stir. Spread the croquet uniformly on the pudding. Put the dough again in the oven and bake it for about 30 min.
Cool it down in the fridge.
Bon apettite! | 
