Experience the exquisite Coconut Bienmesabe, an adaptation of a cherished dessert that marries the tropical richness of coconut with a tender, airy cake. This rendition elevates the traditional recipe with sumptuous layers of chantilly cream and a silky Italian meringue, making it a sophisticated treat for any dessert aficionado.
Why You’ll Love This: This dessert offers a symphony of textures and flavors. The moist, fluffy sponge cake is generously soaked in a coconut-infused syrup, ensuring every bite is rich and satisfying. The chantilly cream adds a luscious, velvety layer, while the Italian meringue introduces a light, airy finish. It’s a dessert that balances sweetness and texture perfectly.
Perfect Occasion: This Coconut Bienmesabe is ideal for celebrations, be it a family gathering, a festive occasion, or a special dinner. It’s particularly suitable for summer events, where the cool, creamy layers provide a refreshing respite from the heat. Serve it chilled for a delightful end to any meal.
Decoration Tips:
- Garnish the meringue topping with a light dusting of cinnamon to add warmth and spice, enhancing the coconut flavors.
- Consider adding toasted coconut flakes around the edges of the cake for an extra crunch and a professional look.
- A few sprigs of mint or small edible flowers can add a pop of color and elegance to this creamy dessert.
Ingredients:
- For the Sponge Cake:
- 6 eggs
- 180 grams of sugar
- 180 grams of flour
- For Moistening:
- 40 grams of flaked coconut
- 500 ml of water
- 390 grams of sweetened condensed milk
- For the Chantilly Cream:
- 350 grams of heavy cream (over 35% fat)
- 2 tablespoons of sugar
- 2 tablespoons of coconut liqueur or flavoring
- For the Italian Meringue:
- 200 grams of sugar
- 100 ml of water
- 4 egg whites
- Prepare the Sponge Cake:
- Preheat the oven to 180°C. Grease and flour a 30 cm oval mold or a 30×20 cm rectangular mold.
- Beat eggs with sugar until they form a ribbon-like texture. Gently fold in sifted flour in two to three additions.
- Pour the batter into the prepared mold, filling it three-quarters full. Smooth the surface and bake immediately for 30-35 minutes. Unmold when slightly warm.
- Moisten the Cake:
- Blend flaked coconut with water in a blender. Mix in sweetened condensed milk and heat the mixture.
- Return the sponge to the mold, prick with a fork, and pour half of the hot coconut liquid over it. Once absorbed, add the remaining liquid, ensuring the cake is soaked.
- Make the Chantilly Cream:
- Whip the heavy cream with sugar and coconut liqueur until stiff peaks form. Spread evenly over the moist sponge.
- Prepare the Italian Meringue:
- Cook sugar and water in a clean pot to make a syrup. When it reaches the soft ball stage (about 119°C), slowly pour it into beaten egg whites, whisking continuously until cool and firm.
- Spread the meringue over the chantilly layer.
- Final Touches:
- Decorate with a sprinkle of cinnamon and refrigerate until ready to serve.
Enjoy this luxurious Coconut Bienmesabe, a dessert that masterfully combines soft cake, rich flavors, and creamy textures!
