Imperial Sugar
Imperial Sugar

Bien Me Sabe (Venezuela Coconut Cream Cake)

Bien Me Sabe (Venezuela Coconut Cream Cake)



  • 1 1/2 cups all-purpose flour*
  • 1 tablespoon + 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 8 large eggs
  • 10 tablespoons Imperial Sugar Extra Fine Granulated Sugar, divided
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon cream of tartar

Cake Moistening Syrup

Vanilla Coconut Cream Filling



  1. Preheat oven to 375°F. Butter a 9 x 13-inch baking dish, cut pieces of parchment paper and line bottom and sides tightly with parchment paper and set aside.
  2. Before starting cake, infuse milk with coconut. Bring 5 cups milk and 1 cup of coconut (as listed in vanilla coconut cream) to a boil, cover and set aside.
  3. Prepare cake: Sift flour, baking powder, and salt. Set aside. 
  4. Separate eggs, make sure that no egg yolk enters egg whites as egg whites do not whip when traces of yolk are present.
  5. In a large bowl whip egg yolks for a minute. Add 5 tablespoons sugar and vanilla and whip until mixture is light in color and makes thick ribbons, about 10 minutes. Set aside.
  6. In separate bowl whip egg whites, 5 tablespoons sugar, and cream of tartar on medium speed to soft medium peaks. Using a hand held spatula fold whipped egg whites into whipped egg yolk mixture. Do not overfold to prevent the mixture from collapsing.
  7. Add half of flour and gently fold until incorporated. Add remaining flour and combine ensuring a light mixture. Scrape in pan and place in oven. Bake until an inserted toothpick comes out clean, about 35-40 minutes.
  8. Remove from oven and turn upside down onto a surface lined with paper towels. Let cool.
  9. Prepare cake moistening syrup: Bring sugar and water to a boil for 2 minutes, remove from heat and place in refrigerator. Add rum or coconut milk when completely cool.
  10. Prepare vanilla coconut cream: Strain milk to remove coconut, which should leave you with 4 cups. If necessary add a little milk to obtain 4 cups. Discard coconut. Bring milk, salt and first listed 1/2 cup sugar to a boil.
  11. In a separate bowl combine yolks, water and cornstarch and whisk well. Add second listed 1/2 cup sugar and vanilla and whisk until very well blended.
  12. When milk boils, pour egg yolk mixture into milk and using a firm whisk stir vigorously until milk boils again and mixture thickens like mayonnaise and makes thick bubbles.
  13. Remove from heat, remove whisk and cover cream with plastic food film touching custard. Place saucepan in bowl filled with cold water. After a few minutes remove water and replace with fresh cold water and ice cubes. (This will cool cream fast and prevent bacteria growth.)
  14. Slice cooled cake horizontally in 3 equal layers using a serrated knife. Place one cake layer on a serving tray. Using a pastry brush, brush 1/3 of the rum syrup onto first cake layer.
  15. Spread half of vanilla coconut cream on moistened cake. Top with another cake layer. Brush with another 1/3 of rum syrup. Cover with remaining vanilla coconut cream. Top with remaining cake layer and brush with remaining syrup. Place in refrigerator.
  16. For meringue: Combine egg whites, sugar, water, and vanilla in bowl and place over a saucepan filled with simmering water. Whisk fast and continuously until a thermometer registers 140°F. Remove from heat and whip until lukewarm and meringue is stiff.
  17. Spread on surface of cake using a spatula. Cut in desired size and serve. Keep cake refrigerated.