Unknown / Dessert
Coconut Cream and Pound Cake with Moscatel (Bienmesabe)
This is a popular and tasty dessert.
Ingredients
- coconut8
- granulated sugar, white; 120 g1/2 cup
- egg yolk9
- pound cake, biscochuelo; cut into 1/2-inch slices3–4
- moscatel wine1 bottle
- ground cinnamon
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
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.