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Coconut Cream and Pound Cake with Moscatel (Bienmesabe)

This is a popular and tasty dessert.

Servings
10

Ingredients

  • 8 coconuts
  • ½ cup (120 g) of white granulated sugar
  • 9 egg yolks
  • 3–4 pound cakes (biscochuelo) cut in ½-inch slices
  • 1 bottle of moscatel wine
  • Powdered cinnamon
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Method

  1. Grate the coconut meat. Separate the flesh from the milk of the coconut.
  2. 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.
  3. Beat the yolks with a little bit of the coconut milk, then whisk this into the syrup. Mix well and return to the heat.
  4. Stir constantly until it thickens. The idea is to obtain a rather thick coconut custard.
  5. Remove custard from the heat and let cool.
  6. Soak the cake pieces in wine.
  7. In a glass dish, layer the coconut custard and the cake slices. Continue alternating biscochuelo layers with the coconut custard.
  8. Sprinkle the top generously with cinnamon.

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