Coconut Cream Filled Cake with Meringue (Bienmesabe)

Instructions

Heat the oven to 350°F and butter a 9 x 13-inch cake pan. Beat the eggs and sugar in an electric mixer until pale and fluffy, then add the flour, baking powder and vanilla and mix until just combined. Pour the batter into the pan and bake 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Cool the cake completely on a wire rack.

While the cake cools, whisk the sugar, coconut milk, yolks, shredded coconut and cornstarch together in a large bowl. In a large saucepan, heat the milk with the remaining 1 cup sugar over medium heat until the sugar dissolves and the milk steams.

Whisk the hot milk gradually into the egg mixture, then pour it all back into the saucepan. Cook, stirring, for 3 to 4 minutes until the custard thickens. Pour it into a heat-proof bowl, press plastic wrap directly onto the surface, and let it cool completely, about 1 hour, or overnight in the refrigerator.

For the cake syrup, bring water and sugar to a boil in a medium saucepan, then stir it into a bowl with the coconut milk and rum.

For the meringue, boil sugar and water in a small saucepan for 4 minutes, stirring to dissolve the sugar. Beat the egg whites with the remaining 1 tablespoon sugar in an electric mixer, then with the motor running, pour in the hot syrup in a slow, steady stream.

Heat the oven to 400°F. Cut the cooled cake in half horizontally with a serrated knife. Brush the bottom layer with the coconut syrup and spread with coconut cream, then set the second layer on top and repeat the syrup and cream.

Spread the meringue over the cake and bake for 2 to 3 minutes, until the meringue is toasted.