The Bien Me Sabe cake is a traditional Venezuelan dessert that has stolen the hearts of many with its rich, creamy and exotic taste. If you’re looking for a new dessert recipe to add to your repertoire, this cake is the perfect choice.
As an articulative assistant for a baker, I highly recommend trying out this recipe to add some Latin flair to your baking. The name “Bien Me Sabe” literally translates to “tastes good to me”, and I can confidently say that this cake definitely lives up to its name.
Made with layers of sweet coconut cream and ladyfingers soaked in a delicious mixture of brandy and rum, the Bien Me Sabe cake’s flavors come together in harmony, giving it a unique taste that stands out from other desserts.
While it may seem intimidating at first, this traditional Venezuelan cake is easier to make than you might think. Even if you’re not an experienced baker, with just a few simple steps, you’ll be able to create a show-stopping cake that your friends and family will rave about.
So why not give this recipe a try? I promise that you won’t regret it.
Why You’ll Love This Recipe
You’re in for a treat with this Bien Me Sabe (Venezuelan Coconut Layer Cake) recipe. Trust me, you won’t be able to resist the irresistible flavors and textures that this cake has to offer.
Firstly, this cake recipe is perfect for those who love the tropical taste of coconut. It’s designed with layers of moist sponge cake soaked in creamy coconut milk and coconut cream. Every bite will take you on a trip to a sunny paradise, where the Caribbean Sea and palm trees meet.
The texture of this cake is also something special. The layers are moist, tender, but not too dense, allowing for the richness of the coconut cream to shine through. When coated in a sweet meringue cream and dusted with ground cinnamon, this dessert becomes an absolute delicacy.
What makes this recipe even better is how easy it is to customize. You can add some rum or brandy to elevate the flavors of the cake or top it off with ladyfingers for some crunchiness.
Whether you’re looking for a birthday cake or wanting to impress your guests with a traditional Venezuelan dessert like Bienmesabe Venezolano, this cake recipe will not disappoint. Its simple yet delectable elements make it one of my all-time favorite cakes.
Make sure to give this Venezuelan Coconut Layer Cake a try; I guarantee you’ll be adding it to your go-to cake recipes list in no time!
To create this delicious Bien Me Sabe – Venezuelan Coconut Layer Cake, I’ve compiled a list of ingredients you’ll need. Don’t worry, most of it can be easily found at your local grocery store.
The cake layers:
- 2 cups granulated sugar
- 1 cup cold water
- 1/4 tsp cream of tartar
- Pinch of salt
- 1 tsp vanilla extract
- 8 large egg yolks
- 1 15 ounce can of evaporated milk
- 3 cups of milk
The coconut cream:
- 3 cups of grated coconut or coconut flakes
- 3 cups of milk
- 2 cups of granulated sugar
- 2 tablespoons of cornstarch
Additional ingredients needed:
- Ground cinnamon
- Brandy or rum (optional)
- Ladyfingers for decorating
These ingredients are the base for creating a flavorful and moist cake with layers of coconut cream in between. You’ll also need a few additional ingredients for decorating purposes but feel free to skip them or add your own twist.
The Recipe How-To
Now that we have gathered all the ingredients and prepared the cake pans, let’s dive into the recipe. This recipe is a traditional Venezuelan dessert called Bien Me Sabe, which roughly translates to “tastes good” in Spanish.
Making the Cake Layers
In a large bowl, beat 6 egg yolks until they turn pale yellow.
In a medium saucepan, heat 2 cups of milk, 1 can of evaporated milk, and 1 can of coconut cream over low heat until hot but not boiling.
Add 1 cup of this hot milk mixture slowly to the beaten egg yolks while whisking constantly so the egg yolks do not cook or curdle.
Add the egg yolk mixture back to the remaining hot milk mixture on the stove, and return to low-medium heat.
Add 1/4 teaspoon of salt, 1/2 cup granulated sugar, and 1/4 cup of cornstarch while constantly stirring with a whisk or wooden spoon.
Cook for about 10-15 minutes until thickened, frequently stirring with a whisk.
Once you’ve reached creamy pudding-like consistency, remove from heat and set aside.
In another medium-sized bowl, mix together 1 15 oz can of Bien Me Sabe (Venezuelan Coconut Layer Cake) with 1 cup of water until evenly mixed.
Dip 12-14 ladyfingers into the coconut milk mixture and layer them in a cake pan with removable bottom.
Pour half of the cooked custard mixture over the ladyfingers, spreading it evenly with a spatula to cover them completely.
Repeat another layer of soaked ladyfingers atop and cover them again with custard up to three layers max!
Let cool in refrigerator for at least 30 minutes before adding meringue on top:
Making Meringue Topping:
To make meringue topping:
Beat pompa outta’ 4 egg whites and a pinch of cream of tartar in a separate large stainless steel mixing until soft peaks are formed.
Gradually add in ½ cup granulated sugar until stiff peaks form and all sugar is dissolved.
Spoon or Pipe generously over cooled custard layer
Use spatula to create pretty designs on top!
Preheat oven to 350°F (180°C).
Place cake pan on top shelf and bake for around 15 minutes .
Final cake should be lightly browned edges as well as meringue topping will be golden brown.
Let cool down again before slicing into small slivers for guests!
Substitutions and Variations
When it comes to making Bien Me Sabe, there are a few variations and substitutions you can try in the recipe to make it your own. Here are some to consider:
– Ladyfingers: If you are having trouble finding ladyfingers in your area, or simply don’t enjoy them, you can substitute them for sponge cake or even pound cake. The texture may be slightly different, but it will still be delicious.
– Alcohol: While brandy and rum are typically used in this recipe, you can also use different types of alcohol to add a unique twist. For example, using bourbon instead of rum can give your Bien Me Sabe a distinct flavor.
– Sugar: If you would like to reduce the amount of sugar used in the recipe, you can substitute some of it with honey or maple syrup. Keep in mind that this may alter the taste and texture slightly.
– Coconut Milk: While coconut milk is used to make the coconut cream mixture, you can also experiment with using different types of milk, such as almond or soy. Be aware that this may also impact the overall flavor and consistency.
– Cinnamon: Some people may not enjoy the taste of cinnamon, which is used in the recipe for the syrup. In these cases, feel free to leave it out or substitute with other spices such as nutmeg or cardamom.
Overall, do not be afraid to experiment with the recipe and make it your own. As long as you keep the main ingredients intact, there are many ways to tailor Bien Me Sabe to suit your taste preferences.
Serving and Pairing
As a traditional Venezuelan dessert, the bienmesabe cake is best enjoyed when paired with a cup of coffee or tea. Its sweet, dense and creamy texture compliments the bitterness of a strong black coffee, making it the perfect treat to enjoy during an afternoon break.
If you’re looking for a dessert that is perfect for sharing, look no further than the bienmesabe cake. Cut it into thin slices and serve it in small plates to your guests for a delightful taste experience.
For added indulgence, I recommend topping the cake with fresh whipped cream or coconut flakes. The white fluffy cream and the shredded coconut add contrasting textures that elevate the rich flavor of the bienmesabe.
In addition, you can pair this cake with a scoop of vanilla ice cream to cut through its sweetness, creating a perfect balance of flavors.
Whether you are celebrating a birthday, hosting a gathering, or simply craving something sweet, this bienmesabe cake will surely impress even the most discerning taste buds. So go ahead and indulge yourself in this delicious Venezuelan dessert!
Make-Ahead, Storing and Reheating
If you’re planning on making this Venezuelan Coconut Layer Cake ahead of time and serving it later, I’ve got some great news for you: this cake actually tastes better as it sits! The layers meld together and become more cohesive, while the coconut cream filling becomes even more luscious. In fact, some people argue that Bien Me Sabe tastes best after being stored in the fridge for at least 24 hours.
To make sure your cake stays fresh, wrap it tightly with plastic wrap and store it in the refrigerator. It can be kept for up to 4-5 days, although I doubt it will last that long! If you’re planning on freezing the cake, make sure to do so before you add the meringue topping. The topping doesn’t hold up well in the freezer, so you’ll need to make a fresh batch when you’re ready to serve.
When reheating leftover Bien Me Sabe slices, I recommend doing so in the microwave for 10-15 seconds. This will warm up the cake without melting the meringue topping. You can also enjoy the cake cold straight from the fridge – it’s delicious either way!
Remember, this is a rich cake, so if you’re looking for an indulgent dessert that can be stored and enjoyed over several days, then Bien Me Sabe is a perfect choice. Just be sure you have enough space in your fridge to accommodate it!
Tips for Perfect Results
As a baker, I know how important it is to get every cake just right. Here are some tips to ensure that your Venezuelan Coconut Layer Cake, or Bien Me Sabe, comes out perfectly every time.
1. Whisk the egg yolks and sugar until thick and pale yellow. This is essential for the texture and stability of the cake.
2. Use coconut cream made from fresh coconuts if possible. While canned coconut cream will work in a pinch, fresh coconut cream will give your cake a richer and more authentic flavor.
3. Let the cake sit for several hours before serving for the best taste and texture. This allows the flavors to meld together, resulting in a more cohesive and delicious cake.
4. When making the meringue, add cream of tartar to help stabilize the egg whites and prevent over-beating.
5. Be sure to fold in the meringue gently but thoroughly into the batter to make it light and fluffy.
6. Use ladyfingers as the sponge layer instead of regular sponge cake. Ladyfingers soak up the filling well without becoming too soggy or overpowering the delicate coconut flavor.
7. Make sure that you let each layer cool completely before adding whipped cream or frosting to prevent it from melting or sliding around on top of each other.
8. Brushing each layer with rum or brandy will enhance its flavor and add an extra level of complexity to this already delectable dessert.
By following these tips, you’ll be able to create a Bien Me Sabe that not only looks beautiful, but tastes amazing as well!
Now that you’ve learned how to make a delicious Bien Me Sabe cake, let’s address some common questions that may arise as you prepare this Venezuelan dessert. From ingredient substitutions to troubleshooting baking mishaps, here are some frequently asked questions and tips for achieving the perfect coconut layer cake.
Is coconut cake a southern thing?
As the Spring season rolls around, it’s natural to crave some classic southern treats, like the beloved coconut cake. With a rich history spanning over a century, this dessert has become a staple in southern cuisine.
What is Ukrainian cake made of?
This delightful cake is made of two light and fluffy layers of meringue, infused with the sweetness of sugar, the crunch of hazelnuts, and just the right amount of flour. The layers are then generously filled with a heavenly Charlotte cream, and held together by a deliciously rich chocolate buttercream. Finally, the cake is garnished with delicate buttercream flowers and dusted with meringue crumbs.
How do you make coconut stick to a cake?
When it comes to adding the delectable toasted coconut to your cake, sprinkle some coconut flakes onto a small portion of the cake’s side. You can then press the flakes onto the frosting by using a piece of parchment paper. Repeat this process in small sections until the sides of the cake are fully covered in the mouth-watering coconut.
After reading through the instructions and tips for making a delicious Bien Me Sabe (Venezuelan Coconut Layer Cake), I can confidently say that this recipe is worth trying. Not only is it a traditional Venezuelan dessert, but it also tastes absolutely amazing.
With the perfect combination of coconut cream and meringue, this cake is sure to become a favorite among your family and friends. Whether you are looking for a birthday cake or a unique dessert recipe to impress your guests, the Bien Me Sabe cake is the answer.
Don’t be intimidated by the long list of ingredients or the multiple steps in the recipe. With a little patience and practice, you can create a delicious cake that will have everyone asking for seconds.
So why not give this recipe a try? I promise that once you taste a slice of this delicious coconut layer cake, you won’t regret it. So put on your apron, grab your ingredients, and get ready to make something truly special!
Bien Me Sabe (Venezuelan Coconut Layer Cake) Recipe
COCONUT CREAM FILLING
- 8 ounces evaporated milk
- 6 egg yolks
- 2 tablespoons sugar
- 2 (8 1/2 ounce) cans Coco Lopez (cream of coconut)
- 2 tablespoons cornstarch
- 24 1/4 lb sponge cakes or 1 lb poundcake
- 4 tablespoons brandy or 4 tablespoons rum
- 1 tablespoon sugar
- 1 cup cold water
- 1 cup frozen coconut, thawed
- ground cinnamon (for garnish)
- 6 egg whites
- 1/2 teaspoon cream of tartar
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- MAKE COCONUT CREAM FILLING:
- Mix milk, yolks, and sugar in a saucepan and heat until mixture starts to thicken.
- Add Coco López and corn starch and continue to cook until the cream is thick and smooth.
- Cool to room temperature.
- CUT CAKE PIECES:
- If using ladyfingers, go to next step.
- If using sponge cake or pound cake, cut the cake into slices 1/2-inch thick.
- PREPARE BRANDY AND COCONUT:
- Mix brandy with sugar and water.
- LAYER CAKE (at least 2 layers):
- Cover bottom of 13 X 9 glass baking dish with some of the coconut cream filling, and layer ladyfingers or cake slices to cover.
- Pour some brandy/sugar/water over cake layer. Sprinkle a little ground cinnamon on top, then some coconut.
- Repeat in layers.
- Refrigerate overnight.
- PREPARE MERINGUE WHEN READY TO SERVE:
- Preheat broiler.
- In a large bowl, beat egg whites and cream of tartar until foamy.
- Beat in 3/4 cup sugar, 1 tablesoon at a time.
- Beat in vanilla extract with the last tablespoon of sugar.
- Continue beating until egg whites hold a soft peak.
- Top the Bien Me Sabe with the meringue, sprinkle on a little cinnamon and coconut, and broil it a few seconds or 1 minute until the meringue is golden brown. (A culinary torch could be used instead of the broiler.).
Your Own Notes
Recommended Recipes Just For You
Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.