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
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.
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
butter; set aside. Place the flour in a small bowl and whisk to aerate and break up any lumps; set
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.
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.)
edges pull away from the sides of the pan, about 20 to 25 minutes.
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.
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.
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.
Copyright ©2012 CBS Interactive. All Rights Reservedcomments powered by Disqus