Coconut Cream and Pound Cake with Moscatel (Bienmesabe)
Coconut Cream and Pound Cake with Moscatel (Bienmesabe) is a classic for good reason — coconuts does most of the work, and the method is approachable enough for a weeknight. Sweet without being heavy, it works just as well for an afternoon treat as for dessert. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Serves 10
- Level Medium
Ingredients
Method
- Grate the coconut meat. Separate the flesh from the milk of the coconut.
- 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.
- Beat the yolks with a little bit of the coconut milk, then whisk this into the syrup. Mix well and return to the heat.
- Stir constantly until it thickens. The idea is to obtain a rather thick coconut custard.
- Remove custard from the heat and let cool.
- Soak the cake pieces in wine.
- In a glass dish, layer the coconut custard and the cake slices. Continue alternating biscochuelo layers with the coconut custard.
- Sprinkle the top generously with cinnamon.
Tips for the best Coconut Cream and Pound Cake with Moscatel (Bienmesabe)
- Let the egg come up to room temperature for 15 minutes before cooking so it cooks evenly.
- This is a 8-step recipe, so set up your workspace in the order the steps use it.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
Variations
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Dust with icing sugar just before serving and pair with coffee or tea.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Is this Coconut Cream and Pound Cake with Moscatel (Bienmesabe) recipe medium to make?
It is rated medium: 6 ingredients and 8 steps. Follow the order and the tips above and it is very forgiving.
How many people does this Coconut Cream and Pound Cake with Moscatel (Bienmesabe) recipe serve?
As written it serves 10. The quantities scale up or down in a straight line, so double everything for 10×2.
Can I make Coconut Cream and Pound Cake with Moscatel (Bienmesabe) ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
What can I substitute for coconuts?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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