Bien Me Sabe
Recipe
Nestlé® Carnation®

Bien Me Sabe

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A delectable Venezuelan cake with layers of coconut cream, meringue and a drizzle of rum. Translated, its name means “tastes good to me” which certainly lives up to its name.

30 mins. to Prepare

30 mins. Cooking Time

60 mins. Standing Time refrigerating

120 mins. Total

Servings: 16 to 18 servings

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Ingredients

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Directions

1

PREHEAT oven to 350° F. Spray a 13 x 9-inch baking dish with cooking spray.

2

PREPARE cake mix according to package directions. Pour batter into prepared baking dish and bake according to package directions. Remove from oven; let cool completely in dish on wire rack.

3

COMBINE coconut milk, evaporated milk and salt in a medium saucepan over medium-low heat.

4

WHISK egg yolks, cornstarch and ½ cup sugar in a medium bowl.

5

BRING coconut milk mixture to a gentle boil. Remove from heat; pour 1 cup coconut milk mixture into egg yolk mixture.

6

QUICKLY whisk together and pour the egg mixture into the saucepan; whisk to combine entire contents of coconut milk mixture and egg yolk mixture. Cook over medium-low heat, stirring constantly, until mixture thickens and comes to a boil.

7

REMOVE from heat; let cool. Stir in 1 teaspoon vanilla extract. Cover surface of coconut cream with a piece of plastic wrap. Refrigerate for 1 hour.

8

WHIP heavy cream with electric mixer on high speed until soft peaks form. Carefully whisk a cup of whipped cream into coconut cream; fold in remaining whipped cream into the coconut cream.

9

BEAT egg whites, remaining ½ cup sugar and remaining 1 teaspoon vanilla extract in a large bowl until stiff peaks form.

10

TO ASSEMBLE:
INVERT
cake onto a wire rack to remove from dish.

11

SLICE cake horizontally in half with a serrated knife (using toothpicks as guides); separate the layers and place them on a large tray or baking sheet.

12

SPREAD half of the coconut cream on the bottom of a 13 x 9-inch baking dish.

13

PLACE bottom half of cake on top of coconut cream layer; drizzle with 2 tablespoons rum.

14

COVER cake layer with remaining coconut cream; sprinkle with cinnamon.

15

PLACE second cake layer on top of coconut cream and cinnamon layer. Drizzle cake layer with remaining 2 tablespoons rum.

16

TOP with meringue, making peaks and swirls with spatula to decorate.

17

PREHEAT broiler.

18

BROIL cake for 2 to 3 minutes or until meringue is lightly browned.

19

REMOVE from oven; sprinkle with toasted coconut. Let cool before serving.

Amount Per Serving
Servings: 16 to 18 servings
Calories420
Calories from Fat230
 %Daily Value*
Total Fat 26g40%
Saturated Fat 14g71%
Cholesterol 150mg49%
Sodium 260mg11%
Carbohydrates 40g13%
Dietary Fiber 0g0%
Sugars 28g
Protein 6g
Vitamin A10%
Vitamin C0%
Calcium10%
Iron15%
* Percent Daily Values are based on a 2,000 calorie diet.
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