Venezuelan Coconut Layer Cake
.
Yield
12 servingsPrep
15 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Coconut cream filling | |||
| 8 | ounces |
evaporated milk
|
|
| 6 | large |
egg yolks
|
|
| 2 | tablespoons |
sugar
|
|
| 17 | ounces |
coco lopez
about 2 cans |
* |
| 2 | tablespoons |
cornstarch
|
|
| Cake | |||
| 24 | each |
lady fingers
or 1/4 lb sponge cake or 1 lb poundcake |
*
|
| Simple syrup | |||
| 4 | tablespoons |
brandy
or rum |
|
| 1 | tablespoon |
sugar
|
|
| 1 | cup |
water
cold |
|
| Garnishes | |||
| 1 | cup |
coconut
frozen, thawed |
*
|
| 1 | x |
cinnamon
|
*
|
| Meringue： | |||
| 6 | each |
egg whites
|
*
|
| ½ | teaspoon |
cream of tartar
|
|
| ¾ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Coconut cream filling: | |||
| 231.2 | ml/g |
evaporated milk
|
|
| 6 | large |
egg yolks
|
|
| 3E+1 | ml |
sugar
|
|
| 491.3 | ml/g |
coco lopez
about 2 cans |
* |
| 3E+1 | ml |
cornstarch
|
|
| Cake: | |||
| 24 | each |
lady fingers
or 1/4 lb sponge cake or 1 lb poundcake |
*
|
| Simple syrup: | |||
| 6E+1 | ml |
brandy
or rum |
|
| 15 | ml |
sugar
|
|
| 237 | ml |
water
cold |
|
| Garnishes: | |||
| 237 | ml |
coconut
frozen, thawed |
*
|
| 1 | x |
cinnamon
|
*
|
| Meringue： | |||
| 6 | each |
egg whites
|
*
|
| 2.5 | ml |
cream of tartar
|
|
| 177 | ml |
sugar
|
|
| 5 | 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 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
