Search
by Ingredient

Venezuelan Coconut Layer Cake

StarStarStarHalf starEmpty star

Submitted by happyzhangbo

.

YIELD

12 servings

PREP

15 min

COOK

10 min

READY

30 min

Ingredients

Coconut cream filling
8 231.2
OUNCES ML/G EVAPORATED MILK
6 6
LARGE LARGE EGG YOLKS
2 3E+1
TABLESPOONS ML SUGAR
17 491.3
OUNCES ML/G COCO LOPEZ
about 2 cans *
2 3E+1
TABLESPOONS ML CORNSTARCH
Cake
24 24
EACH EACH LADY FINGERS
or 1/4 lb sponge cake or 1 lb poundcake *
Simple syrup
4 6E+1
TABLESPOONS ML BRANDY
or rum
1 15
TABLESPOON ML SUGAR
1 237
CUP ML WATER
cold
Garnishes
1 237
CUP ML COCONUT
frozen, thawed *
1 1
X X CINNAMON *
Meringue:
6 6
EACH EACH EGG WHITES *
½ 2.5
TEASPOON ML CREAM OF TARTAR
¾ 177
CUP ML SUGAR
1 5
TEASPOON 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

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 63g (2.2 oz)
Amount per Serving
Calories 123 22% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 108mg 36%
Sodium 16mg 1%
Total Carbohydrate 6g 6%
Dietary Fiber 0g 0%
Sugars g
Protein 4g
Vitamin A 3% Vitamin C 0%
Calcium 4% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Very low in sodium, Low Sodium
 

Email this recipe