Cookbook:Coconut Cream and Pound Cake with Moscatel (Bienmesabe)

This is a popular and tasty dessert.

Ingredients

 * 8 coconuts
 * ½ cup (120 g) of white granulated sugar
 * 9 egg yolks
 * 3–4 pound cakes (biscochuelo) cut in ½-inch slices
 * 1 bottle of moscatel wine
 * Powdered cinnamon

Procedure

 * 1) Grate the coconut meat. Separate the flesh from the milk of the coconut.
 * 2) Combine the coconut flesh with the sugar, reserving the milk. Cook until a thick syrup is made. Remove from heat and to allow to rest.
 * 3) Beat the yolks with a little bit of the coconut milk, then whisk this into the syrup. Mix well and return to the heat.
 * 4) Stir constantly until it thickens. The idea is to obtain a rather thick coconut custard.
 * 5) Remove custard from the heat and let cool.
 * 6) Soak the cake pieces in wine.
 * 7) In a glass dish, layer the coconut custard and the cake slices. Continue alternating biscochuelo layers with the coconut custard.
 * 8) Sprinkle the top generously with cinnamon.