Bienmesabe De Coco Recipes

BIEN ME SABE (VENEZUELAN COCONUT LAYER CAKE)

Steps:

• 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.).