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Place egg whites, 1 cup coconut juice, shredded coconut in a large saucepan and mix. Cook over medium heat until mixture thickens and the bottom of the saucepan can be seen. Remove from the heat.
Meanwhile beat egg yolks until they reach a light lemon color, add wine and mix.
Stir into egg white mixture with the ground sesame. Return saucepan to the heat and cook until mixture thickens again.
Stir in butter. Pour mixture in two 9 in (23 cm) greased round cake pans (optional: line bottom of pans with greased parchment paper). Brush top layers with egg yolk.
Bake in preheated oven to 350°F (180°C) until they have a golden color.
Remove from the oven, cool for 5 minutes and invert on a rack to cool completely.
Place one cake on a serving dish and spread a layer of manjarblanco or dulce de leche and a layer or apricot jelly on top.
Cover with the remaining cake and dust with confectioner´s sugar.
6 – 8 servings
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