Desserts Inspired by LGBTQ+ Role Models

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Bien Me Sabe Cake

Serves 8 to 10

Ingredients

For the Cake:

• 1 box white cake mix
• 3 large eggs
• Vegetable oil, according to cake mix directions

For the Coconut Cream Filling:

• 1 (15-ounce) can coconut cream
• 1 1/3 cups milk
• 1 pinch salt
• 5 large egg yolks, whites reserved
• 1/4 cup cornstarch
• 1/2 cup sugar
• 1 teaspoon pure vanilla extract
• 2 cups heavy whipping cream
• 1 cup shredded sweetened coconut

For the Syrup:

• 3/4 cup sugar
• 3/4 cup water
• 2 tablespoons rum

For the Meringue Topping:

• 1 1/2 cups sugar
• 1/2 cup water
• 1 tablespoon corn syrup
• 5 large egg whites

To Garnish:

• 1 cup coconut flakes, toasted
• 1 teaspoon ground cinnamon, for garnish

Method

For the Cake:

1. Preheat oven to 350 F. Grease and line a 9 x 13-inch pan with baking parchment
2. Mix cake mix according to directions and pour batter into the pans
3. Bake according to package directions
4. Remove cake from oven and cool cake in pan completely on a rack

For the Coconut Cream Filling:

1. In a medium saucepan, bring the cream of coconut, milk, and salt to a simmer
2. While the milk is heating, whisk together the egg yolks, cornstarch, and sugar in a separate bowl until smooth
3. When the milk starts to simmer, remove from heat and pour about a cup of the hot milk into the egg mixture, whisking quickly to mix
4. Pour the egg mixture back into the saucepan, and return to the stove. Cook over medium-low heat, stirring constantly until cream mixture starts to thicken and come to a boil. Remove from heat and let cool
5. Stir in the vanilla, cover the surface of the coconut cream with a piece of plastic wrap and chill for at least an hour or two
6. Once the coconut cream is chilled, whip the heavy whipping cream in a bowl until soft peaks form
7. Whisk a cup of the whipped cream into the coconut cream to lighten it
8. Then fold the remaining whipped cream and the 1 cup shredded coconut into the coconut cream. Chill until ready to assemble the cake

For the Syrup:

1. Bring 3/4 cup sugar and 3/4 cup water just to a boil
2. Remove from heat, let cool, then stir in the rum
3. Set aside until needed

For the Meringue Topping:

1. Place the sugar, 1/3 cup water, corn syrup, and pinch of salt in a small saucepan, and bring to a boil
2. Place egg whites in the (very clean) bowl of an electric mixer, and attach the wire whisk. When the temperature of the sugar syrup from the prior step reaches about 240 F (115 C), or after about 3 minutes, turn on the mixer and start beating the egg whites
3. When the temperature of the sugar syrup reaches 248 F (120 C), remove the syrup from the heat. The total cooking time is about 4 minutes
4. At this point, the egg whites should be forming stiff peaks. Slowly and carefully pour the syrup down the side of the mixer bowl, into the beaten egg whites. Continue to beat the meringue until it cools, about 5 minutes
5. Fold in 1 teaspoon vanilla and 1 teaspoon rum if desired

To Finish and Decorate

1. Remove cake from pan and slice cake in half horizontally into two layers
2. Spread half of the coconut cream mixture on the bottom of the 9 x 13-inch cake pan
3. Place one layer of cake on top of the coconut cream. Use a pastry brush to moisten cake with some of the syrup mixture, then sprinkle cake lightly with cinnamon
4. Spread the remaining coconut cream on top of the cake
5. Cover cream with second cake layer. Moisten cake with syrup and sprinkle with cinnamon
6. Top cake with meringue mixture, using a spoon to swirl meringue decoratively.
7. Turn on oven broiler and carefully brown the top of the meringue under the broiler for just a minute or two, until lightly browned. Or you can use a chefs hand torch
8. Sprinkle top of cake with toasted coconut flakes. Chill cake several hours or overnight before serving

Pineapple Crisp

Serves 4

Ingredients

• 2 x 400ml can pineapple chunks, or tidbits ,drained
• 1 Tablespoon corn-starch
• 1 cup and 3 Tablespoons light brown sugar
• 1 cup old fashioned oats
• ½ cup pecan pieces
• 1 cup all-purpose flour
• 1 stick butter melted
• 1 Tablespoon cinnamon

Method

1. Preheat oven to 350 degrees F
2. Mix together the drained pineapple chunks, cornstarch and 3 Tablespoons brown sugar
3. In a bowl, combine 1 cup brown sugar, oats, pecan pieces, flour and melted butter to a dish and mix well
4. Lightly grease your large ramekins or cocottes
5. Divide half the crisp mixture between the serving dishes,  then layer the pineapple mixture on top of each
6. Sprinkle the cinnamon over each of the pineapple layers
7. Finish by adding the remainder of the crisp topping over the pineapple
8. Bake uncovered in your preheated oven for 30 minutes, until crisp and bubbling
9. Allow crisp to cool before enjoying

Chocolate Cream Pie

Serves 8 to 10

Ingredients

For the Pie

•  
• 1 (9-inch) graham cracker pie crust
• 1 cup sugar
• 2 tablespoons cornstarch
• 2 tablespoons all-purpose flour
• ¼ teaspoon salt
• 3 cups milk, divided
• 3 large egg yolks, slightly beaten
• 1 ½  oz unsweetened baking chocolate
• 2 tablespoons unsalted butter
• 2 teaspoons pure vanilla extract

For the Topping

• 2 cups heavy whipping cream
• ½ cup sugar
• 2 Tablespoon crème de cocoa
• ½ teaspoon cocoa

Method

For the Pie

1. Blend the sugar, cornstarch, flour, salt, and 1 cup of milk together with a wire whisk
2. Whisk in the remaining 2 cups of milk
3. Cook over medium heat for 8 to 9 minutes, until the mixture thickens, stirring it constantly
4. Remove from the heat and whisk in the egg yolks
5. Return to medium heat and cook, stirring the mixture constantly for 2 to 3 minutes more
6. Remove from the heat and stir in the chocolate squares, butter, and the vanilla. Stir until smooth and all the chocolate is melted
7. Cool for 5 to 10 minutes, stirring occasionally. Pour into graham cracker pie and shell refrigerate for 4 hours

For the Topping

1. Beat the whipping cream until soft peaks form
2. Add the sugar and crème de cocoa slowly and beat until stiff peaks form
3. Spread, or pipe, onto the cooled pie
4. Sprinkle with ½ teaspoon of  cocoa, slice and serve

Limones rellenos de Coco

Makes 12

Ingredients

·       2 teaspoons baking soda

·       12 medium-large unwaxed limes, rinsed well

·       2 ½ cups sugar

·       Green food coloring (optional)

·       2 cups unsweetened shredded coconut

·       ½ cup water

Method

1. Bring 2 quarts of water to a boil over high heat, add 1 teaspoon of the baking soda, stir to combine, and then add the limes. Cook at a soft simmer until slightly tender, 10 to 15 minutes. Remove the limes from the water with a slotted spoon and let cool

2. Cut each lime in half, carefully push inside out using y our thumbs and discard the filling and white membrane, keeping the skin shells intact. Return the intact rinds to the pot, add cold water to cover, and stir in the remaining 1 teaspoon baking soda. Bring to a boil, strain, and repeat this process (without any more baking soda) 3 more times to remove the bitterness from the limes

3. Return the limes to the pot, add cold water to cover, then stir in 1 1/2 cups of the sugar and a few drops of green food coloring. Cook over medium-low heat, stirring, until the syrup has thickened to the consistency of maple syrup, 15 to 20 minutes. Remove from the heat, let cool completely in the syrup, remove the limes with a slotted spoon then transfer the limes to a wire rack and let dry

4. Combine the coconut, the remaining 1 cup sugar, and the 1/2 cup water in a saucepan and cook over medium heat, stirring, until the coconut is soft, almost translucent, and thick. Let cool until it is safe to handle

5. Fill the limes with the coconut mixture, and piece halves back together and let cool completely. Eat by biting into the lime

6. Store in an airtight container lined with parchment paper in a cool, dry place for up to 2 months.