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Recipe

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.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 16 to 18 servings

Ingredients

Original reipce makes 2 dozen Change Servings

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Directions

  • Step 1 of 19
    1

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

  • Step 2 of 19
    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.

  • Step 3 of 19

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

  • Step 4 of 19

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

  • Step 5 of 19

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

  • Step 6 of 19
    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.

  • Step 7 of 19

    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.

  • Step 8 of 19

    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.

  • Step 9 of 19

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

  • Step 10 of 19

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

  • Step 11 of 19
    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.

  • Step 12 of 19

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

  • Step 13 of 19

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

  • Step 14 of 19
    14

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

  • Step 15 of 19

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

  • Step 16 of 19

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

  • Step 17 of 19

    PREHEAT broiler.

  • Step 18 of 19
    18

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

  • Step 19 of 19

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

Nutrition Facts

Amount Per Serving
Servings: 16 to 18 servings
Calories 420
Calories from Fat 230
%Daily Value*
Total Fat 26g 40%
Saturated Fat 14g 71%
Cholesterol 150mg 49%
Sodium 260mg 11%
Total Carbohydrate 40g 13%
Dietary Fiber 0g 0%
Sugars 28g
Protein 6g
Vitamin A 10%
Vitamin C 0%
Calcium 10%
Iron 15%
* Percent Daily Values are based on a 2,000 calorie diet.
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