Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Venezuelan Coconut Layer Cake

StarStarStarHalf starEmpty star

Your rating

Recipe

.

 

Yield

12 servings

Prep

15 min

Cook

10 min

Ready

30 min
Trans-fat Free, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
Coconut cream filling
8 ounces evaporated milk
Camera
6 large egg yolks
Camera
2 tablespoons sugar
Camera
17 ounces coco lopez
about 2 cans
*
2 tablespoons cornstarch
Camera
Cake
24 each lady fingers
or 1/4 lb sponge cake or 1 lb poundcake
* Camera
Simple syrup
4 tablespoons brandy
or rum
Camera
1 tablespoon sugar
Camera
1 cup water
cold
Camera
Garnishes
1 cup coconut
frozen, thawed
* Camera
1 x cinnamon
* Camera
Meringue:
6 each egg whites
* Camera
½ teaspoon cream of tartar
Camera
¾ cup sugar
Camera
1 teaspoon vanilla extract
Camera

Ingredients

Amount Measure Ingredient Features
Coconut cream filling:
231.2 ml/g evaporated milk
Camera
6 large egg yolks
Camera
3E+1 ml sugar
Camera
491.3 ml/g coco lopez
about 2 cans
*
3E+1 ml cornstarch
Camera
Cake:
24 each lady fingers
or 1/4 lb sponge cake or 1 lb poundcake
* Camera
Simple syrup:
6E+1 ml brandy
or rum
Camera
15 ml sugar
Camera
237 ml water
cold
Camera
Garnishes:
237 ml coconut
frozen, thawed
* Camera
1 x cinnamon
* Camera
Meringue:
6 each egg whites
* Camera
2.5 ml cream of tartar
Camera
177 ml sugar
Camera
5 ml vanilla extract
Camera

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 12322% 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?
 

Email this recipe