Bien Me Sabe

EL MEJOR NIDO
Bien Me Sabe
Recipe Info - Skill Level
Level
Intermediate
Recipe Info - Serving Size
Servings
16 to 18 servings
Recipe Info - Prep Time
Prep 
30 min
Recipe Info - Cook Time
Cook 
30 min
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.

Ingredients

Step 1

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

Step 2

Prepare cake mix according to package directions, using water, oil and 3 eggs. 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

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

Step 4

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

Step 5

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.

Step 6

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 7

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 8

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

Step 9

To Assemble: Invert cake onto a wire rack to remove from dish.

Step 10

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 11

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.

Step 12

Preheat broiler.

Step 13

Broil cake for 2 to 3 minutes or until meringue is lightly browned. Remove from oven; sprinkle with toasted coconut. Let cool before serving.

Ingredients

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