Venezuelan Coconut Layer Cake
|Coconut cream filling:|
about 2 cans
or 1/4 lb sponge cake or 1 lb poundcake
cream of tartar
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.
PREPARE MERINGUE WHEN READY TO SERVE:.
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