Bienmesabe Cake | How to make Bienmesabe Cake

By Cristina Ludwig  |  25th Sep 2016  |  
4 from 1 review Rate It!
  • Bienmesabe Cake, How to make Bienmesabe CakeCristina Ludwig
Bienmesabe Cakeby Cristina Ludwig
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About Bienmesabe Cake Recipe

I decided to explore Spanish desserts after doing a project in Spanish class on cooking in other countries. After making this cake for my class, I had to make it again! It is always a success and SO delicious!

Bienmesabe Cake is a popular aromatic and delicious dish. You can try making this amazing Bienmesabe Cake in your kitchen. This recipe requires 30 minutes for preparation and 120 minutes to cook. The Bienmesabe Cake by Cristina Ludwig has detailed steps with pictures so you can easily learn how to cook Bienmesabe Cake at home without any difficulty. Bienmesabe Cake is enjoyed by everyone and can be served on special occasions. The flavours of the Bienmesabe Cake would satiate your taste buds. You must try making Bienmesabe Cake this weekend. Share your Bienmesabe Cake cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Cristina Ludwig for inputs. In case you have any queries for Bienmesabe Cake you can comment on the recipe page to connect with the Cristina Ludwig. You can also rate the Bienmesabe Cake and give feedback.

Bienmesabe Cake

Ingredients to make Bienmesabe Cake

  • 1 box white cake mix, with ingredients on box
  • 5 egg yolks
  • 1/2 cup granulated sugar
  • 4 Tbs cornstarch
  • 1 15 oz can cream of coconut
  • 1 and 1/3 cups whole milk
  • 1 tsp vanilla extracr
  • Pinch salt
  • 2 cups heavy whipping cream
  • 3/4 cup water
  • 3/4 cup sugar
  • 5 egg whites
  • 1 and 1/2 cups sugar
  • 1/2 cup water
  • 1 Tbs. corn syrup
  • 1/2 cup shredded sweetened dried coconut
  • cinnamon, sprinkled on top

How to make Bienmesabe Cake

  1. Preheat oven to 350 degrees.
  2. Spread 1/2 cup dried coconut in a pan and place in the oven to toast until golden brown; set aside.
  3. Prepare cake according to cake mix directions. Line two rectangular pans with parchment paper.
  4. Pour batter into the pans and bake according to directions. Cool completely.
  5. Prepare coconut cream pudding: In a medium saucepan, bring the cream of coconut, milk, and salt to a simmer. While the milk is heating, whisk together the egg yolks, cornstarch, and sugar in a separate bowl until smooth.
  6. When the milk starts to simmer, remove from heat and pour about a cup of the hot milk into the egg mixture, whisking quickly to mix. Pour the egg mixture back into the saucepan, and return to the stove.
  7. Cook over medium low heat, stirring constantly, until cream mixture starts to thicken and come to a boil. Remove from heat and let cool.
  8. Stir in the vanilla, cover the surface of the coconut cream with a piece of plastic wrap and chill for at least an hour or two.
  9. nce the coconut cream is chilled, whip the heavy whipping cream in a bowl until soft peaks form. Fold the whipped cream into the coconut cream. If you have extra, save it for the top of the cake.
  10. Chill this mixture until ready to assemble cake. Prepare simple syrup: Bring 3/4 cup sugar and 3/4 cup water just to a boil. Remove from heat; let cool.
  11. Prepare meringue: Place egg whites in the (very clean) bowl of an electric mixer, and attach the wire whisk. Place the sugar, 1/3 cup water, corn syrup, and pinch of salt in a small saucepan, and bring to a boil.
  12. When the temperature of the sugar syrup reaches about 240 degrees F, or after about 3 minutes, turn on the mixer and start beating the egg whites.
  13. When the temperature reaches 248 degrees F, remove the syrup from the heat. The total cooking time is about 4 minutes, and the sugar syrup should make thin threads if you drizzle it off of a fork, and will have thickened.
  14. The egg whites should be forming stiff peaks. Slowly and carefully pour the syrup down the side of the mixer bowl, into the beaten egg whites. Continue to beat the meringue until it cools, about 5 minutes. Fold in 1 teaspoon vanilla.
  15. Assemble cake: Remove cakes from pan, and slice each in half horizontally to form four layers. Use a pasty brush to moisten first layer of cake with some of the syrup mixture, then sprinkle cake lightly with cinnamon.
  16. Spread the coconut cream on top of the cake. Cover cream with second cake layer. Repeat this process with the other layers.
  17. Top the last cake layer with meringue mixture and extra whipped cream mixture, using a spoon to swirl meringue decoratively.
  18. Turn on oven broiler and carefully brown the top of the meringue under the broiler (for just a minute or two, not too close). Sprinkle top of cake with toasted coconut. Chill cake several hours before serving.

My Tip:

Tip: I used 1 stick of butter instead of the oil and milk instead of the water, add 1 teaspoon vanilla extract while making the cake!

Reviews for Bienmesabe Cake (1)

Sujata Limbu2 years ago

sounds excellent! would love to see a picture?

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