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