Sammic scholar for BasqueStage Tracy Chang presents a coconut bizcocho that would be right at home on the dessert menu of Restaurant Martín Berasategui. Using the coconut ice cream from the actual dessert menu, she incorporates it into one of Spain’s most popular desserts, the bizcocho (or cake). She adds her own nostalgic flavors, like star anise and ginger, and also manages to incorporate one of her favorite snacks from here, “potato” chips, made from yam. Buen provecho!