Recipe

Coconut Tres Leches Cake Recipe

Add Step-by-Step Photos	Greekgirrrl / All my dishes 1 year, 8 months ago This is a supereasy cake, soaked with a milky mixture laced with dark rum and coconut milk. Be sure to make it well before you want to serve it—the longer it sits, the better it gets. And don’t skip the toasted coconut! Prep:25m Cook:45m Servings:12	Greekgirrrl
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Ingredients

Unsalted butter for baking dish, at room temperature

6 large eggs

1 cup granulated sugar

1 cup all-purpose flour

1 (14-ounce) can sweetened condensed milk

2/3 cup evaporated milk (not nonfat)

1/2 cup unsweetened canned coconut milk

1 tablespoon dark rum (such as Myers’s)

1 cup sweetened flaked coconut

1 1/2 cups heavy cream

1 tablespoon powdered sugar

Directions

Heat oven to 325°F. Butter a 13-by-9-inch glass baking dish. Separate eggs, and place yolks in a large mixing bowl. Reserve whites in a separate mixing bowl.

Add sugar to yolks, and beat on high speed with an electric mixer until pale yellow and fluffy, about 5 minutes. Clean beaters, and whip egg whites to medium peaks, about 1 1/2 minutes.

Using a rubber spatula, stir about 1/3 of egg whites into yolk mixture to lighten it. Then gently fold in remaining whites.

Aerate flour with a dry whisk to break up any lumps, and sprinkle it over egg mixture. Use a rubber spatula to gently fold flour into egg-and-sugar mixture, just until there are no more white flour streaks. Don’t overmix.

Pour batter into the buttered baking dish, and bake until cake is puffed and golden and the edges pull away from the sides of the pan, 20 to 25 minutes.

Remove cake from the oven and place on a wire cooling rack. With a toothpick, poke holes all over the cake. Allow to cool for 15 minutes.

In a medium bowl, whisk together three milks and rum, and pour mixture evenly over cake. Continue cooling cake, about 45 more minutes, then cover tightly with plastic wrap and refrigerate at least 4 hours or overnight.

For toasted coconut, heat a large sauté pan over medium heat. Add coconut and spread it in an even layer. Cook, stirring often, until coconut is lightly toasted and browned. If coconut begins to burn, reduce heat. Remove from pan immediately.

To serve the cake, whip heavy cream and powdered sugar to medium peaks. (If you like, flavor it with a teaspoon of dark rum.) Top each cake slice with a mound of whipped cream, and garnish with toasted coconut.

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Comments

uptightwasp 1 year, 8 months ago said:
I've had this before. It is quite good.

kismet 1 year, 8 months ago said:
Sounds,as if it would be a moist,wonderfully flavored cake. Thank-you

rosemaryblue 1 year, 8 months ago said:
This is a divine cake, delicious, melt in your mouth goodness! :)

kristopher 1 year, 8 months ago said:
Awesome. Bookmarked for sometime this weekend.

c2max 1 year, 4 months ago said:
This sounds and looks like YUM! I'm going to put this recipe on the 'to do' list for my baking!

thanks for sharing!

- Colleen, Naperville, IL.

trigger 1 year, 4 months ago said:
Love the rum and coconut, another great recipe Helene

bjh17 2 months, 2 weeks ago said:
This is a fabulous cake! Exactly how I remember it from the Cuban restaurants in Miami and Tampa!

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