Coconut Cream and Pound Cake with Moscatel (Bienmesabe)
Bienmesabe is a layered dessert of wine-soaked pound cake and a thick coconut custard, finished with cinnamon. The custard is built from freshly grated coconut cooked with sugar, then enriched with egg yolks beaten with some of the coconut's own milk, so the flavor stays firmly coconut. Moscatel soaks into the sponge and gives each layer a sweet, grapey edge. Assemble it in a glass dish so the layers show.
Instructions
Grate the meat of the coconuts and keep the coconut milk separate from the grated flesh, since you will need both.
Stir the grated coconut together with the sugar in a pot and cook it until it turns into a thick syrup. Take the pot off the heat and let it rest.
Beat the egg yolks with a little of the reserved coconut milk. Whisk this mixture into the coconut syrup until it is smooth, then put the pot back on the heat.
Stir constantly while the mixture cooks. It is ready when it has thickened into a rather dense coconut custard.
Remove the custard from the heat and let it cool completely.
Soak the slices of pound cake in the moscatel wine.
In a glass dish, spread a layer of the coconut custard, then add a layer of soaked cake. Keep alternating custard and cake layers until you have used them up.
Dust the top generously with powdered cinnamon.
Make it personal.
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