You may also like
Categories:
coconut cream milk egg yolks sugar Lopez cornstarch Cake sponge cakes simple syrup brandy sugar cold water frozen coconut ground cinnamon meringue egg whites cream of tartar sugar vanilla
Viewed: 42 - Published at: 6 years agoIngredients
- COCONUT CREAM FILLING
- 8 ounces evaporated milk
- 6 egg yolks
- 2 tablespoons sugar
- 2 (8 1/2 ounce) cans Coco Lopez (cream of coconut)
- 2 tablespoons cornstarch
- CAKE
- 24 1/4 lb sponge cakes or 1 lb poundcake
- SIMPLE SYRUP
- 4 tablespoons brandy or 4 tablespoons rum
- 1 tablespoon sugar
- 1 cup cold water
- GARNISHES
- 1 cup frozen coconut, thawed
- ground cinnamon (for garnish)
- MERINGUE
- 6 egg whites
- 1/2 teaspoon cream of tartar
- 3/4 cup sugar
- 1 teaspoon vanilla extract
Method
- MAKE COCONUT CREAM FILLING:
- Mix milk, yolks, and sugar in a saucepan and heat until mixture starts to thicken.
- Add Coco Lopez and corn starch and continue to cook until the cream is thick and smooth.
- Cool to room temperature.
- CUT CAKE PIECES:
- If using ladyfingers, go to next step.
- If using sponge cake or pound cake, cut the cake into slices 1/2-inch thick.
- PREPARE BRANDY AND COCONUT:
- Mix brandy with sugar and water.
- LAYER CAKE (at least 2 layers):
- Cover bottom of 13 X 9 glass baking dish with some of the coconut cream filling, and layer ladyfingers or cake slices to cover.
- Pour some brandy/sugar/water over cake layer. Sprinkle a little ground cinnamon on top, then some coconut.
- Repeat in layers.
- Refrigerate overnight.
- PREPARE MERINGUE WHEN READY TO SERVE:
- Preheat broiler.
- In a large bowl, beat egg whites and cream of tartar until foamy.
- Beat in 3/4 cup sugar, 1 tablesoon at a time.
- Beat in vanilla extract with the last tablespoon of sugar.
- Continue beating until egg whites hold a soft peak.
- Top the Bien Me Sabe with the meringue, sprinkle on a little cinnamon and coconut, and broil it a few seconds or 1 minute until the meringue is golden brown. (A culinary torch could be used instead of the broiler.).
