Tequila Tales from an All Inclusive Addict

November 10, 2012

Favorite Caribbean Dessert - Coconut Tres Leches Cake

​

Coconut Tres Leches Cake Recipe

By Regan Burns

Difficulty: Easy | Total Time: 1 hr 15 mins, plus soaking time | Active Time: 1 hr 15 mins | Makes: 12

servings

This supereasy cake, soaked with a milky mixture laced with dark rum and coconut milk, is one of our most

popular recipes. We’ve tested it at several parties and have yet to take home anything but an empty baking

dish and a whole bunch of recipe requests. So here it is! 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!

This recipe was featured as part of our Build Your Own Burrito Bar menu.

INGREDIENTS

Butter, for coating the baking dish

1 cup all-purpose flour

6 large eggs

1 cup granulated sugar

1 (14-ounce) can sweetened condensed milk

2/3 cup evaporated milk (not nonfat)

1/2 cup unsweetened canned coconut milk

1 of 2 12-11-06 9:54 AM

Coconut Tres Leches Cake Recipe - from CHOW http://www.chow.com/recipes/10649-coconut-tres-leches-cake/print

1 tablespoon dark rum, such as Myers’s, plus more as needed

1 cup sweetened flaked coconut

1 1/2 cups heavy cream

1 tablespoon powdered sugar

INSTRUCTIONS

Heattheovento325°Fandarrangearackinthemiddle.Coata13-by-9-inchglassbakingdishwith

butter; set aside. Place the flour in a small bowl and whisk to aerate and break up any lumps; set

aside.

1. Separatetheeggs,placingtheyolksinthebowlofastandmixer.Reservethewhitesinaseparate,

   very clean, medium bowl. Add the sugar to the yolks and, using the paddle attachment, beat on high

   speed until pale yellow, about 5 minutes. Transfer the mixture to a large bowl; set aside. Thoroughly

   clean and dry the stand mixer bowl. Place the egg whites in the clean bowl and, using the whisk

   attachment, whip on high speed until medium peaks form, about 1 1/2 minutes.

2. Usingarubberspatula,stiraboutathirdoftheeggwhitesintotheyolkmixturetolightenit.Then

   gently fold in the remaining whites. Sprinkle the flour over the egg mixture and gently fold it in, just until

   there are no more white flour streaks. (Do not overmix.)

3. Pourthebatterintothepreparedbakingdishandbakeuntilthecakeispuffedandgoldenandthe

   edges pull away from the sides of the pan, about 20 to 25 minutes.

4. Meanwhile,placethethreemilksandtheruminalargebowlandwhiskuntilcombined;setaside.

5. Removethecakefromtheovenandplaceonawirecoolingrack.Usingatoothpickorwooden

   skewer, poke holes all over the cake and allow to cool for 15 minutes. Pour the milk mixture evenly

   over the cake and continue cooling, about 45 minutes more. Tightly cover with plastic wrap and

   refrigerate at least 4 hours or overnight.

6. Whenthecakeisreadytoserve,spreadthecoconutinanevenlayerinalargefryingpan.Toastover

   medium heat, stirring often, until lightly browned and fragrant, about 5 minutes. (If the coconut begins

   to burn, reduce the heat.) Immediately remove from the pan to a small bowl.

7. Placetheheavycreamandpowderedsugarinlargebowlandwhiskuntilmediumpeaksform.(Ifyou

   like, flavor it with a teaspoon of dark rum.) Slice the cake and serve topped with a mound of whipped

   cream and a sprinkle of toasted coconut.

SOURCE: http://www.chow.com/recipes/10649-coconut-tres-leches-cake

Copyright ©2012 CBS Interactive. All Rights Reserved

comments powered by Disqus