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1
Bake the sponge
25 Mins
180°C (350°F)
Beat the 4 whole eggs with the 120 g of sugar and 5 ml of vanilla on high speed for 5–6 minutes, until pale, thick and tripled in volume. Fold in the sifted flour and baking powder in two batches with a spatula, lifting from the bottom so you keep the air in. Pour into the lined pan and bake at 180°C (350°F) for 22–25 minutes, until golden and springy.
Do not open the oven in the first 15 minutes or the sponge can sink.
Done when: A skewer comes out clean and the top springs back when pressed lightly.
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2
Make the coconut cream
10 Mins
95°C (203°F), gentle simmer
While the sponge bakes, whisk the coconut milk, condensed milk, the 2 egg yolks, the cornstarch slurry, 3 g of cinnamon and 5 ml of vanilla in a saucepan. Cook over medium heat, stirring constantly, for 6–8 minutes until it thickens to a pouring custard that coats the back of a spoon. Do not let it boil hard or the yolks will scramble.
If a few lumps appear, pass the cream through a fine sieve while it is still hot.
Done when: The cream coats a spoon and a line drawn through it holds for a second.
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3
Soak and layer the cake
10 Mins
No heat
Turn the warm sponge out of the pan and slice it horizontally into two even layers. Set the bottom layer on a serving plate, prick it all over with a fork, and spoon over half the warm coconut cream so it soaks in. Set the second layer on top, prick it, and spoon over the remaining cream, letting it run down the sides.
Warm sponge drinks up the cream far better than cold sponge — do this while both are still warm.
Done when: The cream has soaked in and the layers look moist, with no dry patches.
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4
Whip the meringue
8 Mins
No heat
Beat the 2 egg whites with a pinch of salt until soft peaks form, then add the 100 g of sugar a spoonful at a time, beating until the meringue is glossy and holds stiff, upright peaks. Spread a thin layer over the top and sides of the cake to seal in the cream, then pipe a border of rosettes around the top edge.
Add the sugar slowly — dumping it in at once makes a grainy meringue that weeps.
Done when: The meringue is glossy, holds a stiff peak, and feels smooth between your fingers.
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5
Decorate and chill
5 Mins + 2 Hours Chilling
Fridge at 4°C (40°F) or below
Press the desiccated coconut gently onto the sides of the cake, lay three stripes of coconut across the top, and dust the bare bands with the remaining 2 g of cinnamon. Chill the cake, uncovered at first so the meringue sets, for at least 2 hours.
Chilling is not optional — the cream firms up and the flavours settle, and the cake slices cleanly only when cold.
Done when: The meringue is set, the coconut sticks, and the cake feels firm and cold through.
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6
Slice and serve
5 Mins
Serve chilled at 4°C (40°F)
Slice with a long, thin knife dipped in hot water and wiped clean between cuts, so each slice shows the two moist sponge layers and the cream between them. Serve cold, straight from the fridge.
A hot, clean blade is the difference between neat slices and a smeared mess.
Done when: Each slice holds its layers and shows a moist, cream-soaked crumb.
auto_awesome Finishing Touches & Plating
Serve the bienmesabe well chilled, with the meringue still crisp on top and the coconut fragrant — cut it cold, and keep the cake in the fridge until the moment it goes to the table.
Venezuela
3h
