Coconut Cream and Pound Cake with Moscatel (Bienmesabe)

Grate the coconut meat. Separate the flesh from the milk of the coconut.

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.

Beat the yolks with a little bit of the coconut milk, then whisk this into the syrup. Mix well and return to the heat.

Stir constantly until it thickens. The idea is to obtain a rather thick coconut custard.

Remove custard from the heat and let cool.

Soak the cake pieces in wine.

In a glass dish, layer the coconut custard and the cake slices. Continue alternating biscochuelo layers with the coconut custard.

Sprinkle the top generously with cinnamon.