Tres Leches De Coco
From maricakes 13 years agoIngredients
- 1 cup sugar (200 g) shopping list
- 1 cup flour + 2 tablespoons all-purpose (145 g) or (1 cup of cake flour) shopping list
- ½ teaspoon of baking powder (3 g) shopping list
- ¼ salt shopping list
- 5 eggs (divided) shopping list
- 1 teaspoon Vanilla shopping list
- 1 cup of coconut grated (flakes)to decorate shopping list
- To make the liquid cream: shopping list
- 14 ounces of milk sweet condensed (400 g) shopping list
- 12 ounces of evaporated milk (315 g) shopping list
- 16 ounces of fresh milk (325 g) shopping list
- 8 ounces canned coconut milk (210 g) shopping list
- To Cover Cake: shopping list
- Whipped Cream or Suspiro (Meringue) shopping list
How to make it
- Splits the yolks and egg whites and beats the egg whites to the point of meringue (peaks). Add sugar in the form of rain while the egg whites are beating, when you reach the soft peaks point add creamed yolks and vanilla, and finally add sifted flour. Grease the baking pan (the mixture approximately fills a size 9x11.5 pan), incorporate the mixture and bake for 30 minutes at 350 degrees F (175 ° C). When its ready and out of the oven, mix the liquid cream mixture and pour over the cake while it is still hot, leave to cool and store in refrigerator until chilled. In the mean time you could prepare the Suspiro (Meringue) or whipped cream, to cover the cake. Decorate with grated coconut and a cherry.
- If you decide to cover with suspiro I recommend only doing half of the suspiro recipe. To see the Suspiro (Meringue) recipe : http://mariscakes.blogspot.com/2009/12/suspiro-dominican-frosting-or-meringue.html
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