Coconut Tres Leches Cake

Name: Coconut Tres Leches Cake
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Cuisine: South American, Latin American
Ingredients: 12 servings Butter, for coating the baking dish; 1 Tbsp dark rum, such as Myerss, plus more as needed; 6 larges eggs; 158 milliliters evaporated milk (not nonfat); 237 milliliters all-purpose flour; 237 milliliters granulated sugar; 355 milliliters heavy cream; 1 Tbsp powdered sugar; 237 milliliters sweetened flaked coconut; 397 grams sweetened condensed milk; 118 milliliters unsweetened canned coconut milk

Coconut Tres Leches Cake might be just the dessert you are searching for. One serving contains 459 calories, 9g of protein, and 26g of fat. This recipe serves 12. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. This recipe is typical of South American cuisine. A mixture of coconut milk, coconut, eggs, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a vegetarian diet.

Instructions

Heat the oven to 325°F and arrange a rack in the middle. Coat a 13-by-9-inch glass baking dish with butter; set aside.

Ingredients you will need

Butter

Equipment you will use

Glass Baking Pan

Oven

Place the flour in a small bowl and whisk to aerate and break up any lumps; set aside.Separate the eggs, placing the yolks in the bowl of a stand mixer. Reserve the whites in a separate, very clean, medium bowl.

Ingredients you will need

All Purpose Flour

Egg Yolk

Egg

Equipment you will use

Stand Mixer

Whisk

Bowl

Add the sugar to the yolks and, using the paddle attachment, beat on high speed until pale yellow, about 5 minutes.

Ingredients you will need

Sugar

Egg Yolk

Transfer the mixture to a large bowl; set aside. Thoroughly clean and dry the stand mixer bowl.

Equipment you will use

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

Ingredients you will need

Egg Whites

Egg Yolk

Equipment you will use

Spatula

Whisk

Bowl

Sprinkle the flour over the egg mixture and gently fold it in, just until there are no more white flour streaks. (Do not overmix.)

Ingredients you will need

All Purpose Flour

Egg

Pour the batter into the prepared baking dish and bake until the cake is puffed and golden and the edges pull away from the sides of the pan, about 20 to 25 minutes.Meanwhile, place the three milks and the rum in a large bowl and whisk until combined; set aside.

Ingredients you will need

Rum

Equipment you will use

Baking Pan

Oven

Whisk

Bowl

Remove the cake from the oven and place on a wire cooling rack. Using a toothpick or wooden skewer, poke holes all over the cake and allow to cool for 15 minutes.

Equipment you will use

Wire Rack

Toothpicks

Skewers

Oven

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.When the cake is ready to serve, spread the coconut in an even layer in a large frying pan. Toast over 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.

Ingredients you will need

Coconut

Spread

Toast

Milk

Wrap

Equipment you will use

Plastic Wrap

Frying Pan

Bowl

Place the heavy cream and powdered sugar in large bowl and whisk until medium peaks form. (If you 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.

Ingredients you will need

Powdered Sugar