Coconut cream cake (bien me sabe)

The Spanish name of this Venezuelan cake, bien me sabe, simply translates to ‘tastes good to me’. A delightful combination of rum-soaked butter cake, coconut custard and meringue, this layered cake could be considered the tiramisu or trifle of Latin America!

Credit: Alan Benson

• serves

  12

• prep

  1 hour

• cook

  20 minutes

• difficulty

  Mid

Ingredients

• 55 g (1 cup) flaked coconut, toasted, to decorate
• ¼ tsp ground cinnamon, to sprinkle

 

Coconut cream filling

• 250 ml (1 cup) coconut cream
• 250 ml (1 cup) milk
• 6 egg yolks
• 2 tbsp caster sugar
• 2 tbsp cornflour
• 125 ml (½ cup) thickened cream

 

Buttercake

• 200 g (1⅓ cups) self-raising flour
• 115 g (¾ cup) plain flour
• 295 g (1⅓ cup) caster sugar
• 185 g butter, softened
• 125 ml (½ cup) milk
• 3 eggs, at room temperature
• 1½ tsp natural vanilla extract or essence

Rum syrup

• 60 ml (¼ cup) water
• 55 g (¼ cup) caster sugar
• 60 ml (¼ cup) dark rum

Meringue topping

• 3 egg whites
• 165 g (¾ cup) caster sugar
• 1 tsp vanilla essence

Chilling time 2 hours + overnight

Cooling time 30 minutes

Instructions

To make the coconut cream filling, heat the coconut cream and milk in a medium saucepan, over low heat, stirring occasionally, until almost simmering. Remove from heat. Use a balloon whisk to whisk the egg yolks, sugar and cornflour together in a heatproof bowl until well combined. Gradually whisk in the coconut cream mixture until smooth and well combined. Return the mixture to the saucepan over low heat and stir constantly with the whisk until the mixture thickens and comes to a simmer. Transfer to a heatproof bowl, cover the surface of the custard with plastic wrap and refrigerate for at least 2 hours or until chilled.

To make the buttercake, preheat the oven to 180°C (160°C fan-forced). Grease 3 x 20 cm (base measurement) square cake tins and line the base and two sides of each with one piece of baking paper. Place both the flours, sugar, butter, milk, eggs and vanilla in a large mixing bowl. Use an electric mixer to beat on low speed until combined. Increase the speed to medium and beat for 3 minutes or until the mixture is well combined and very pale in colour. Divide the mixture evenly among the lined tins and use the back of a spoon to smooth the surfaces. Bake for 20 minutes or until cooked when tested with a skewer. Cool for 5 minutes in the tins, then turn onto a wire rack to cool (this will take about 30 minutes).

When the custard mixture is well chilled, use an electric mixer with a whisk attachment or a balloon whisk to whisk the cream until soft peaks form. Fold into the custard. Cover and return to the fridge until ready to assemble the cake.

To make the rum syrup, combine the water and sugar in a small saucepan and stir over low heat until the sugar dissolves. Bring to a simmer, remove from the heat and stir in the rum. Set aside.

To assemble the cake, line a deep 20 cm (base measurement) cake tin with two strips of baking paper. Place the first buttercake inside the tin and brush one third of the syrup over the cake, then spread half the coconut cream filling evenly over the top. Top with another cake layer, brush with half the remaining syrup and spread with the remaining custard. Top with the remaining cake and brush with the remaining syrup. Cover the tin with plastic wrap and refrigerate overnight.

When ready to serve, make the meringue topping by combining the egg whites and sugar in a medium heatproof bowl and place over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir with a spatula until the sugar is dissolved and the mixture is heated through. Transfer the egg white mixture to the bowl of an electric mixer and whisk with an electric mixer with a whisk attachment on medium-high speed until very thick and glossy and the mixture has cooled to room temperature. Whisk in the vanilla.

Spread the meringue topping over the top and sides of the cake. Sprinkle with the coconut and cinnamon. Use a blow torch to toast the meringue lightly on the sides, if desired. Cut into portions to serve.

Baker’s tip

• This cake can be made up to the point of refrigeration up to 2 days ahead of serving. The finished cake will stand at room temperature for up to 1 hour before serving.

  

Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.

Photography by Alan Benson. Styling by Sarah O’Brien. Food preparation by Kerrie Ray.

For more recipes, view our online column, Bakeproof: Latin American cakes.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.