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Bien Me Sabe

EL MEJOR NIDO
Bien Me Sabe
Level
Intermediate
Prep 
30 min
Cook 
30 min
Servings
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.
Key Ingredients

Ingredients

  • 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

Make It

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.

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