Coconut Cream and Pound Cake with Moscatel (Bienmesabe)
This is a popular and tasty dessert.
Source and licence
"Coconut Cream and Pound Cake with Moscatel (Bienmesabe)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Coconut_Cream_and_Pound_Cake_with_Moscatel_(Bienmesabe), revision 4516901), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Coconut_Cream_and_Pound_Cake_with_Moscatel_(Bienmesabe)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4516901
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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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.