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Coconut Cream Filled Cake with Meringue (Bienmesabe)

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

Categories: Dessert, Baked

Tags: difficult, family heritage, recipes for cake, recipes for custard, recipes for meringue, recipes using coconut, recipes using cornstarch, recipes using egg, recipes using granulated sugar, recipes using meringue, recipes using self-raising flour, recipes without cooking time

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ACoconut_Cream_Filled_Cake_with_Meringue_%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%20Filled%20Cake%20with%20Meringue%20%28Bienmesabe%29&oldid=4522444

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

Ingredients

Cake

  • 3 large eggs
  • ½ cup white granulated sugar
  • ½ cup self-rising flour
  • 1 teaspoon pure vanilla extract

Coconut cream filling

  • 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

  • ½ cup coconut milk
  • ¼ cup coconut rum

Meringue

  • 4 large egg whites
  • 12 tablespoons white granulated sugar

Directions

Cake

  1. Preheat the oven to 350°F. Butter a 9 x 13-inch cake pan.
  2. In the bowl of an electric mixer, beat the eggs and sugar until pale and fluffy.
  3. Add the flour, baking powder, and vanilla extract; mix until just combined.
  4. Transfer the batter to the prepared pan. Bake 30–35 minutes at 350°F or until a toothpick inserted in the center tests clean.
  5. Cool cake completely on a wire rack. Meanwhile, make coconut cream filling.

Coconut cream filling

  1. In a large bowl, whisk together sugar, coconut milk, yolks, shredded coconut, and cornstarch.
  2. In a large saucepan, combine milk and remaining 1 cup sugar; heat over medium until sugar dissolves and milk is steaming.
  3. Gradually whisk the hot milk into egg mixture; return the custard mixture to the saucepan.
  4. Cook, stirring, until custard thickens, 3 to 4 minutes.
  5. 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).
  6. While coconut cream and cake cool, make cake syrup.

Simple syrup

  1. Combine water and sugar in a medium saucepan; bring to a boil.
  2. Transfer to a bowl with coconut milk and rum; stir to combine.

Meringue

  1. Combine sugar and water in a small saucepan and bring to a boil. Boil, stirring to dissolve the sugar, for 4 minutes.
  2. In the bowl of an electric mixer, beat the egg whites and remaining 1 tablespoon sugar.
  3. With the motor running, gradually beat in the syrup mixture in a slow, steady stream.

Assembly

  1. Preheat the oven to 400°F.
  2. Use a serrated knife to cut cake horizontally into 2 layers.
  3. Brush the bottom layer with syrup and spread with coconut cream.
  4. Add the second cake layer and repeat with syrup and coconut cream.
  5. Spread the meringue over the cake.
  6. Transfer the cake to the oven for 2 to 3 minutes or until the meringue is toasted.