Venezuelan Bienmesabe Cake with Coconut and Almond Cream
A decadent, no-bake Venezuelan dessert featuring layers of coconut cream and almond cream, creating a rich, tropical flavor profile that's both refreshing and indulgent. This elegant cake is perfect for celebrations and requires no oven time.
Ingredients
Ingredients
- 2 cups sweetened shredded coconut divided use
- 1 cup almond flour finely ground
- 1 cup heavy cream cold
- 1 cup sweetened condensed milk
- 1 cup whole milk
- 1 tsp vanilla extract
- 1 pinch salt
- 1 tbsp unsalted butter melted, for pan
- 2 tbsp sugar optional, for topping
Notes
Storage: Cover and refrigerate for up to 5 days. Make-Ahead: Prepare up to 2 days in advance for optimal flavor melding. Substitutions: Use coconut cream instead of heavy cream for a dairy-free version. Serving Suggestion: Garnish with toasted coconut flakes or fresh berries for added color and texture.