Tres Leches de Coco (Coconut Tres Leches Cake)

Name: Tres Leches de Coco (Coconut Tres Leches Cake)
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 12
Cuisine: South American, Latin American
Ingredients: 4 teaspoons baking powder; 765 grams coconut milk; 2 Tbsps light corn syrup; 6 larges egg whites, at room temperature; 6 larges eggs, separated and at room temperature; 473 milliliters all-purpose flour, sifted; 237 milliliters heavy cream; 118 milliliters milk, at room temperature; 0 teaspoons salt; 315 milliliters sugar; 794 grams sweetened condensed milk; 473 milliliters toasted sweetened shredded coconut (See Notes); 2 teaspoons pure vanilla extract; 59 milliliters water

Tres Leches de Coco (Coconut Tres Leches Cake) is a vegetarian dessert. This recipe serves 12. One portion of this dish contains around 14g of protein, 36g of fat, and a total of 724 calories. This recipe is typical of South American cuisine. Head to the store and pick up condensed milk, coconut milk, vanillan extract, and a few other things to make it today. From preparation to the plate, this recipe takes about 4 hours.

Instructions

For the Cake: Adjust oven rack to middle position and preheat oven to 325°F.

Equipment you will use

Oven

Whisk flour and baking powder together in small bowl; set aside.

Ingredients you will need

Baking Powder

All Purpose Flour

Equipment you will use

Whisk

Bowl

In large bowl, beat egg whites and salt with whisk attachment on medium-low speed until whites begin to loosen and froth, about 1 minute. Increase speed to medium-high and beat whites until soft peaks form, 1 to 2 minutes. Slowly add the sugar and continue beating until stiff, glossy peaks form, 2 to 3 minutes.

Ingredients you will need

Egg Whites

Sugar

Salt

Equipment you will use

Whisk

Bowl

Add egg yolks and beat just until combined. Decrease speed to low and add flour mixture in three batches, alternating with milk. Scrape sides and bottom of bowl with rubber spatula as necessary.

Ingredients you will need

Egg Yolk

All Purpose Flour

Milk

Equipment you will use

Spatula

Bowl

Add vanilla and beat just until combined. Fold in coconut with rubber spatula.

Ingredients you will need

Coconut

Vanilla

Equipment you will use

Spatula

Scrape batter into ungreased 13- by 9-inch baking dish and smooth out top.

Equipment you will use

Baking Pan

Bake until cake tester inserted in center of cake comes out clean, 45 to 50 minutes, rotating cake halfway through baking.

Equipment you will use

Oven

Transfer cake to cooling rack and cool in pan completely, 1 to 2 hours. Once cooled, poke cake all over with fork or skewer and run a paring knife along the edges just to separate the cake from the sides of the baking dish.

Equipment you will use

Wire Rack

Baking Pan

Skewers

Knife

Whisk coconut milk, sweetened condensed milk, and cream together in large bowl.

Ingredients you will need

Sweetened Condensed Milk

Coconut Milk

Cream

Equipment you will use

Whisk

Bowl

Pour mixture evenly all over cake (See notes).

Transfer to refrigerator and chill at least 2 hours.

For the Toasted Meringue Topping: Stir sugar, water, and corn syrup in heavy-bottomed medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high and boil syrup until it registers 240°F on candy thermometer, 8 to 10 minutes.

Ingredients you will need

Corn Syrup

Syrup

Sugar

Water

Equipment you will use

Candy Thermometer

Sauce Pan

While syrup boils, in large bowl, beat egg whites and salt with whisk attachment on medium-low speed until whites begin to loosen and froth, about 1 minute. Increase speed to medium-high and beat whites until soft peaks form, 1 to 2 minutes.

Ingredients you will need

Egg Whites

Syrup

Salt

Equipment you will use

Whisk

Bowl

With mixer running on medium-high speed, slowly and carefully add syrup to egg whites. Beat until outside of bowl is cool to the touch and whites are thick and glossy, about 7 minutes. Fold in toasted coconut.

Ingredients you will need

Egg Whites

Coconut

Syrup

Equipment you will use

Blender

Bowl

Spread topping on cooled cake with a spatula, pulling up on meringue to create decorative peaks. Torch meringue to lightly toast. If you don’t have a torch, adjust oven rack to upper third and preheat oven to 450°F.

Ingredients you will need

Spread

Toast