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Coconut Cream and Pound Cake with Moscatel (Bienmesabe)

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Prep: 0 min Cook: 0 min Servings: 10 Difficulty: medium

Categories: Dessert, Baked

Tags: medium difficulty, recipes for cake, recipes using coconut, recipes using egg yolk, recipes using granulated sugar, recipes using ground cinnamon, recipes with metric units, recipes without cooking time

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ACoconut_Cream_and_Pound_Cake_with_Moscatel_%28Bienmesabe%29)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ACoconut%20Cream%20and%20Pound%20Cake%20with%20Moscatel%20%28Bienmesabe%29&oldid=4516901

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 8 coconuts
  • ½ cup (120 g) of white granulated sugar
  • 9 egg yolks
  • 3–4 pound cakes (biscochuelo) cut in ½-inch slices
  • 1 bottle of moscatel wine
  • Powdered cinnamon

Directions

  1. Grate the coconut meat. Separate the flesh from the milk of the coconut.
  2. Combine the coconut flesh with the sugar, reserving the milk. Cook until a thick syrup is made. Remove from heat and to allow to rest.
  3. Beat the yolks with a little bit of the coconut milk, then whisk this into the syrup. Mix well and return to the heat.
  4. Stir constantly until it thickens. The idea is to obtain a rather thick coconut custard.
  5. Remove custard from the heat and let cool.
  6. Soak the cake pieces in wine.
  7. In a glass dish, layer the coconut custard and the cake slices. Continue alternating biscochuelo layers with the coconut custard.
  8. Sprinkle the top generously with cinnamon.