[3] The cake originated in 1950 in the "Paris" confectionary which was located in Balcarce and owned by Guillermo Talou, who created the dessert.

from Mar del Plata, which started the massive production of the dessert under the name "Balcarce", as a tribute to the recipe's birthplace.

[3] The company became eventually known to the public after its best selling product, and in consequence the firm adopted the trade name of "Postres Balcarce".

The desserts made in Mar del Plata use to be branded with a seal in the shape of a sea lion, while those produced in Balcarce are marked with a "C" for "Comoantes".

Whipped cream, powdered sugar, and desiccated coconut are used to cover the exterior of the cake which may then be decorated with meringue shells and additional crushed nuts.