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Coconut Cream and Pound Cake with Moscatel (Bienmesabe)
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schedulePrep 0 min
local_fire_departmentCook 0 min
groups10 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4516901
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 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
- Grate the coconut meat. Separate the flesh from the milk of the coconut.
- 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.
- Beat the yolks with a little bit of the coconut milk, then whisk this into the syrup. Mix well and return to the heat.
- Stir constantly until it thickens. The idea is to obtain a rather thick coconut custard.
- Remove custard from the heat and let cool.
- Soak the cake pieces in wine.
- In a glass dish, layer the coconut custard and the cake slices. Continue alternating biscochuelo layers with the coconut custard.
- Sprinkle the top generously with cinnamon.
