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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.
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Original reipce makes 2 dozen Change Servings
PREHEAT oven to 350° F. Spray a 13 x 9-inch baking dish with cooking spray.
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.
COMBINE coconut milk, evaporated milk and salt in a medium saucepan over medium-low heat.
WHISK egg yolks, cornstarch and ½ cup sugar in a medium bowl.
BRING coconut milk mixture to a gentle boil. Remove from heat; pour 1 cup coconut milk mixture into egg yolk mixture.
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.
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.
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.
BEAT egg whites, remaining ½ cup sugar and remaining 1 teaspoon vanilla extract in a large bowl until stiff peaks form.
INVERT cake onto a wire rack to remove from dish.
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.
SPREAD half of the coconut cream on the bottom of a 13 x 9-inch baking dish.
PLACE bottom half of cake on top of coconut cream layer; drizzle with 2 tablespoons rum.
COVER cake layer with remaining coconut cream; sprinkle with cinnamon.
PLACE second cake layer on top of coconut cream and cinnamon layer. Drizzle cake layer with remaining 2 tablespoons rum.
TOP with meringue, making peaks and swirls with spatula to decorate.
BROIL cake for 2 to 3 minutes or until meringue is lightly browned.
REMOVE from oven; sprinkle with toasted coconut. Let cool before serving.
|Calories from Fat||230|
|Total Fat 26g||40%|
|Saturated Fat 14g||71%|
|Total Carbohydrate 40g||13%|
|Dietary Fiber 0g||0%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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