Cookbook:Coconut Cream Filled Cake with Meringue (Bienmesabe)
Appearance
Coconut Cream Filled Cake with Meringue (Bienmesabe) | |
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Category | Cake recipes |
Servings | 10 |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
This popular and tasty dessert recipe is from the original contributor's grandmother.
Ingredients
[edit | edit source]Cake
[edit | edit source]- 3 large eggs
- ½ cup white granulated sugar
- ½ cup self-rising flour
- 1 teaspoon pure vanilla extract
Coconut cream filling
[edit | edit source]- 2 cups milk
- 1 ½ cups white granulated sugar
- 2 cups coconut milk
- 4 large yolks (reserve whites for meringue)
- ¾ cup sweetened, shredded coconut
- ⅓ cup cornstarch
Cake syrup
[edit | edit source]- ½ cup coconut milk
- ¼ cup coconut rum
Meringue
[edit | edit source]- 4 large egg whites
- 12 tablespoons white granulated sugar
Procedure
[edit | edit source]Cake
[edit | edit source]- Preheat the oven to 350°F. Butter a 9 x 13-inch cake pan.
- In the bowl of an electric mixer, beat the eggs and sugar until pale and fluffy.
- Add the flour, baking powder, and vanilla extract; mix until just combined.
- Transfer the batter to the prepared pan. Bake 30–35 minutes at 350°F or until a toothpick inserted in the center tests clean.
- Cool cake completely on a wire rack. Meanwhile, make coconut cream filling.
Coconut cream filling
[edit | edit source]- In a large bowl, whisk together sugar, coconut milk, yolks, shredded coconut, and cornstarch.
- In a large saucepan, combine milk and remaining 1 cup sugar; heat over medium until sugar dissolves and milk is steaming.
- Gradually whisk the hot milk into egg mixture; return the custard mixture to the saucepan.
- Cook, stirring, until custard thickens, 3 to 4 minutes.
- Pour the custard into a heat-proof bowl. Cover the surface directly with plastic wrap. Set aside to cool completely, about 1 hour (or up to overnight in the refrigerator).
- While coconut cream and cake cool, make cake syrup.
Simple syrup
[edit | edit source]- Combine water and sugar in a medium saucepan; bring to a boil.
- Transfer to a bowl with coconut milk and rum; stir to combine.
Meringue
[edit | edit source]- Combine sugar and water in a small saucepan and bring to a boil. Boil, stirring to dissolve the sugar, for 4 minutes.
- In the bowl of an electric mixer, beat the egg whites and remaining 1 tablespoon sugar.
- With the motor running, gradually beat in the syrup mixture in a slow, steady stream.
Assembly
[edit | edit source]- Preheat the oven to 400°F.
- Use a serrated knife to cut cake horizontally into 2 layers.
- Brush the bottom layer with syrup and spread with coconut cream.
- Add the second cake layer and repeat with syrup and coconut cream.
- Spread the meringue over the cake.
- Transfer the cake to the oven for 2 to 3 minutes or until the meringue is toasted.