🍲 Coconut Cream and Pound Cake with Moscatel (Bienmesabe)

Name: Coconut Cream and Pound Cake with Moscatel (Bienmesabe)
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

Cake & Sponge · 6 ingredients · 8 steps

This is a popular and tasty dessert.

serves 103

Cook for servings as written The source's own quantities, rounded to the nearest mark on a cup or a spoon. A line carrying a second number of its own — a weight in another unit, a count of pieces — is left as written.

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

Method

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.

Where this came from. Adapted from Coconut Cream and Pound Cake with Moscatel (Bienmesabe) in the Wikibooks Cookbook, written by its contributors and published under CC BY-SA 4.0. This page changes the layout and nothing else: the ingredients, the quantities and the steps are the source's. If you improve on it, the Cookbook welcomes edits.

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