Bien Me Sabe (Venezuelan Coconut Layer Cake)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 24hrs 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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