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Bien Me Sabe
EL MEJOR NIDO
Bien Me Sabe
16 to 18 servings
- 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.
- ●Nonstick cooking spray
- ●1 package (15.25 ounces) white cake mix
- ●1 cup water
- ●1/2 cup vegetable oil
- ●3 large eggs
- ●1 can (13.5 ounces) coconut milk
- ●1 1/3 cups NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
- ●1/8 teaspoon salt
- ●5 large egg yolks
- ●1/4 cup cornstarch
- ●1 cup granulated sugar, divided
- ●2 teaspoons vanilla extract, divided
- ●2 cups heavy whipping cream
- ●4 large egg whites
- ●4 tablespoons rum (optional), divided
- ●1/2 teaspoon ground cinnamon
- ●1/4 cup toasted coconut
Preheat oven to 350° F. Spray a 13 x 9-inch baking dish with cooking spray.
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.
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.
To Assemble: 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.