Bien Me Sabe (Venezuelan Coconut Layer Cake) Recipe

Name: Bien Me Sabe (Venezuelan Coconut Layer Cake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; CAKE; 24 1/4 lb sponge cakes or 1 lb poundcake; SIMPLE SYRUP; 4 tablespoons brandy or 4 tablespoons rum; 1 tablespoon sugar; 1 cup cold water; GARNISHES; 1 cup frozen coconut, thawed; ground cinnamon (for garnish); MERINGUE; 6 egg whites; 1/2 teaspoon cream of tartar; 3/4 cup sugar; 1 teaspoon vanilla extract

Servings: persons

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
CAKE
24 1/4 lb sponge cakes or 1 lb poundcake
SIMPLE SYRUP
4 tablespoons brandy or 4 tablespoons rum
1 tablespoon sugar
1 cup cold water
GARNISHES
1 cup frozen coconut, thawed
ground cinnamon (for garnish)
MERINGUE
6 egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar
1 teaspoon vanilla extract

1
MAKE COCONUT CREAM FILLING:
2
Mix milk, yolks, and sugar in a saucepan and heat until mixture starts to thicken.
3
Add Coco Lopez and corn starch and continue to cook until the cream is thick and smooth.
4
Cool to room temperature.
5
CUT CAKE PIECES:
6
If using ladyfingers, go to next step.
7
If using sponge cake or pound cake, cut the cake into slices 1/2-inch thick.
8
PREPARE BRANDY AND COCONUT:
9
Mix brandy with sugar and water.
10
LAYER CAKE (at least 2 layers):
11
Cover bottom of 13 X 9 glass baking dish with some of the coconut cream filling, and layer ladyfingers or cake slices to cover.
12
Pour some brandy/sugar/water over cake layer. Sprinkle a little ground cinnamon on top, then some coconut.
13
Repeat in layers.
14
Refrigerate overnight.
15
PREPARE MERINGUE WHEN READY TO SERVE:
16
Preheat broiler.
17
In a large bowl, beat egg whites and cream of tartar until foamy.
18
Beat in 3/4 cup sugar, 1 tablesoon at a time.
19
Beat in vanilla extract with the last tablespoon of sugar.
20
Continue beating until egg whites hold a soft peak.
21
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.).

687

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: COCONUT CREAM FILLING, 8 ounces evaporated milk, 6 egg yolks, 2 tablespoons sugar, and more.

Yes, Bien Me Sabe (Venezuelan Coconut Layer Cake) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bien Me Sabe (Venezuelan Coconut Layer Cake)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions