Ingredients
- 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 ladyfingers or 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
Preparation
Step 1
MAKE COCONUT CREAM FILLING:
Mix milk, yolks, and sugar in a saucepan and heat until mixture starts to thicken.
Add cream of coconut and corn starch and continue to cook until 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 large bowl, beat egg whites and cream of tartar until foamy.
Beat in 3/4 cup sugar, 1 tablespoon at a time.
Beat in vanilla extract with last tablespoon of sugar.
Continue beating until egg whites hold a soft peak.
Top Bien Me Sabe with meringue, sprinkle on a little cinnamon and coconut, and broil it a few seconds or 1 minute until meringue is golden brown. (A culinary torch could be used instead of the broiler.).