Bien Me Sabe (Venezuelan Coconut Layer Cake)
- Ready In:
- 24hrs 15mins
- Ingredients:
- 15
- Serves:
-
12
ingredients
-
COCONUT CREAM FILLING
- 226.79 g evaporated milk
- 6 egg yolks
- 29.58 ml sugar
- 2 (481.94 g) can Coco Lopez (cream of coconut)
- 29.58 ml cornstarch
-
CAKE
- 24 113.39 g sponge cakes or 453.59 g poundcake
-
SIMPLE SYRUP
- 59.16 ml brandy or 59.16 ml rum
- 14.79 ml sugar
- 236.59 ml cold water
-
GARNISHES
- 236.59 ml frozen coconut, thawed
- ground cinnamon (for garnish)
-
MERINGUE
- 6 egg whites
- 2.46 ml cream of tartar
- 177.44 ml sugar
- 4.92 ml vanilla extract
directions
-
MAKE COCONUT CREAM FILLING:
- Mix milk, yolks, and sugar in a saucepan and heat until mixture starts to thicken.
- Add Coco López and corn starch and continue to cook until the cream is thick and smooth.
- Cool to room temperature.
-
CUT CAKE PIECES:
- If using ladyfingers, go to next step.
- If using sponge cake or pound cake, cut the cake into slices 1/2-inch thick.
-
PREPARE BRANDY AND COCONUT:
- Mix brandy with sugar and water.
-
LAYER CAKE (at least 2 layers):
- Cover bottom of 13 X 9 glass baking dish with some of the coconut cream filling, and layer ladyfingers or cake slices to cover.
- Pour some brandy/sugar/water over cake layer. Sprinkle a little ground cinnamon on top, then some coconut.
- Repeat in layers.
- Refrigerate overnight.
-
PREPARE MERINGUE WHEN READY TO SERVE:
- Preheat broiler.
- In a large bowl, beat egg whites and cream of tartar until foamy.
- Beat in 3/4 cup sugar, 1 tablesoon at a time.
- Beat in vanilla extract with the last tablespoon of sugar.
- Continue beating until egg whites hold a soft peak.
- 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.).
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RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!