Cookbook:Coconut Cream and Pound Cake with Moscatel (Bienmesabe)

Cookbook | Ingredients | Recipes

This popular and tasty dessert makes 10 portions.

Ingredients

• 8 coconuts
• 1/2 cup (120g) of sugar
• 9 egg yolks
• 3 or 4 pound town (biscochuelo) cut in 1/2in slices
• 1 bottle of moscatel wine
• powdered cinnamon

Procedure

The easy way use coconut milk and mix with sugar, you don't need to add the eggs yolks.

1. Grate the coconuts. Separate the coconut from the milk of the coconut. Combine the coconut (reserve the milk) with the sugar. Cook until a thick syrup is made. Remove from heat and to allow to rest.
2. Beat the yolks with a little bit the coconut milk, add this to the syrup. Mix well, return to the heat. Stir constantly until it thickens well. Idea is to obtain a rather thick, very coconutty, coconut cream.
3. In a glass dish, layer the coconut crème and the pound cake slices soaked in the wine. Continue alternating biscochuelo layers with the coconut cream. Sprinkle the top generously with cinnamon.