Venezuelan Coconut Layer Cake
Submitted by happyzhangbo
Bien Me Sabe! Layers of brandy-soaked ladyfingers, lush coconut cream filling, and golden meringue make this classic Venezuelan dessert impossible to resist. Chills overnight for the easiest showstopper.
YIELD
12 servingsPREP
15 minCOOK
10 minREADY
30 minBien Me Sabe translates to “tastes good to me," and honestly, that’s the understatement of the century.
This beloved Venezuelan celebration cake layers brandy-soaked ladyfingers (or sponge cake) with a thick, luscious coconut cream made from Coco López and egg yolks.
A dusting of cinnamon and shredded coconut goes between each layer before the whole thing chills overnight, letting every flavor meld into something truly extraordinary.
When you’re ready to serve, whip up a cloud of vanilla meringue, pile it on top, and hit it with a broiler or kitchen torch until it turns golden and slightly toasty.
The contrast of warm, caramelized meringue against cold, coconut-soaked cake is the kind of thing that makes a whole table go quiet.
Kitchen Tips
- Use rum instead of brandy for a more traditional Venezuelan flavor if that’s what you have on hand.
- The cake must chill overnight. Don’t rush it. The ladyfingers need time to absorb the cream and syrup fully.
- Beat the meringue until it holds soft peaks, not stiff. You want it billowy, not dry.
- Watch the broiler like a hawk. Meringue goes from golden to scorched in seconds.
Ingredients
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 ½-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 ¾ 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 u
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