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    You are in: Home / Recipes / Bien Me Sabe (Venezuelan Coconut Layer Cake) Recipe
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    Bien Me Sabe (Venezuelan Coconut Layer Cake)

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 15 mins

    24 hrs

    15 mins

    KateL's Note:

    Entered for safe-keeping for ZWT; this is an adaptation of several recipes. "Bien Me Sabe" translates as "Tastes Good To Me", and there are regional variations across Spanish-speaking countries. This is a traditional (very sweet) dessert in Venezuela. I would describe this as similar to Tiramisu, but the Venezuelan Bien Me Sabe typically has a distinctive meringue topping. As a make-ahead alternative, bake individual meringues (using pastry bag with tip) on parchment paper and place on refrigerated cake mixture just before serving.

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    Ingredients:

    Servings:

    Units: US | Metric

    COCONUT CREAM FILLING

    CAKE

    • 24 ladyfingers or 1/4 lb sponge cakes or 1 lb poundcake

    SIMPLE SYRUP

    GARNISHES

    MERINGUE

    Directions:

    1. 1
      MAKE COCONUT CREAM FILLING:.
    2. 2
      Mix milk, yolks, and sugar in a saucepan and heat until mixture starts to thicken.
    3. 3
      Add Coco López and corn starch and continue to cook until the cream is thick and smooth.
    4. 4
      Cool to room temperature.
    5. 5
      CUT CAKE PIECES:.
    6. 6
      If using ladyfingers, go to next step.
    7. 7
      If using sponge cake or pound cake, cut the cake into slices 1/2-inch thick.
    8. 8
      PREPARE BRANDY AND COCONUT:.
    9. 9
      Mix brandy with sugar and water.
    10. 10
      LAYER CAKE (at least 2 layers):.
    11. 11
      Cover bottom of 13 X 9 glass baking dish with some of the coconut cream filling, and layer ladyfingers or cake slices to cover.
    12. 12
      Pour some brandy/sugar/water over cake layer. Sprinkle a little ground cinnamon on top, then some coconut.
    13. 13
      Repeat in layers.
    14. 14
      Refrigerate overnight.
    15. 15
      PREPARE MERINGUE WHEN READY TO SERVE:.
    16. 16
      Preheat broiler.
    17. 17
      In a large bowl, beat egg whites and cream of tartar until foamy.
    18. 18
      Beat in 3/4 cup sugar, 1 tablesoon at a time.
    19. 19
      Beat in vanilla extract with the last tablespoon of sugar.
    20. 20
      Continue beating until egg whites hold a soft peak.
    21. 21
      Top the Bien Me Sabe with the meringue, sprinkle on a little cinnamon and coconut, and broil it a few seconds or 1 minute until the meringue is golden brown. (A culinary torch could be used instead of the broiler.).

    Ratings & Reviews:

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    Nutritional Facts for Bien Me Sabe (Venezuelan Coconut Layer Cake)

    Serving Size: 1 (147 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 297.2
     
    Calories from Fat 113
    38%
    Total Fat 12.6 g
    19%
    Saturated Fat 8.7 g
    43%
    Cholesterol 180.1 mg
    60%
    Sodium 104.3 mg
    4%
    Total Carbohydrate 35.7 g
    11%
    Dietary Fiber 1.1 g
    4%
    Sugars 23.9 g
    95%
    Protein 7.7 g
    15%

    The following items or measurements are not included:

    frozen coconut

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