Coconut Tres Leches Cake

Coconut Tres Leches Cake could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. This recipe makes 12 servings with 331 calories, 3g of protein, and 21g of fat each. For 50 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. It is brought to you by Mels Kitchen Café. Head to the store and pick up vanillan extract, sweetened coconut, evaporated milk, and a few other things to make it today. A couple people really liked this South American dish. This recipe is liked by 52 foodies and cooks. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 14%, this dish is rather bad. Similar recipes are Tres Leches de Coco (Coconut Tres Leches Cake), Coconut Tres Leches Cake, and Coconut Tres Leches Cake.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Place a rack in the center of the oven and preheat the oven to 350 degrees.Lightly spray a 9X13-inch baking dish with cooking spray. Set the baking dish aside. Place the make-ahead cake mix, 1 1/4 cups warm water and 2 large room-temperature eggs in a large bowl and beat with an electric mixer until the mixture is smooth, about 2 minutes (if using another cake mix or recipe, bake according to box or recipe instructions). Scrape the batter into the prepared pan. Bake the cake until it is lightly golden and is slightly pulling away from the edges, 30-34 minutes. Remove the cake from the oven and place it on a wire rack to cool completely, 1 hour.Meanwhile, make the milk syrup: in a blender, combine the cream of coconut, evaporated milk, cream, and vanilla and process until smooth.Pierce the cooled cake all over the top with the tines of a fork or a thin wooden skewer. We are talking all over! The more pokes, the more the syrup will soak into the cake. Using a large spoon or ladle, spoon some of the milk syrup over the cake. Let the syrup soak into the cake, then continue spooning the syrup on top until all of it has been used up. When you have finished, not all of the syrup will be completely absorbed and might be pooling on the top but that’s ok because it will absorb as it refrigerates. Cover the cake loosely with plastic wrap and refrigerate until all of the syrup is absorbed, 2 hours. Cut the bananas, if using crosswise into ¼-inch slices. Slice the cake and serve it with sliced bananas, sweetened cream and toasted coconut, if desired.For the sweetened cream, pour 1 cup heavy whipping cream into a large (preferably chilled) glass bowl and beat it on high speed until thickened 1 ½ minutes. Stop the machine and add ¼ cup confectioners’ sugar and ½ teaspoon pure vanilla extract. Beat on high speed until stiff peaks form, 1 to 2 minutes longer. Makes 2 cups.

 

Step by step:

1. Place a rack in the center of the oven and preheat the oven to 350 degrees.Lightly spray a 9X13-inch baking dish with cooking spray. Set the baking dish aside.

2. Place the make-ahead cake mix, 1 1/4 cups warm water and 2 large room-temperature eggs in a large bowl and beat with an electric mixer until the mixture is smooth, about 2 minutes (if using another cake mix or recipe, bake according to box or recipe instructions). Scrape the batter into the prepared pan.

3. Bake the cake until it is lightly golden and is slightly pulling away from the edges, 30-34 minutes.

4. Remove the cake from the oven and place it on a wire rack to cool completely, 1 hour.Meanwhile, make the milk syrup: in a blender, combine the cream of coconut, evaporated milk, cream, and vanilla and process until smooth.Pierce the cooled cake all over the top with the tines of a fork or a thin wooden skewer. We are talking all over! The more pokes, the more the syrup will soak into the cake. Using a large spoon or ladle, spoon some of the milk syrup over the cake.

5. Let the syrup soak into the cake, then continue spooning the syrup on top until all of it has been used up. When you have finished, not all of the syrup will be completely absorbed and might be pooling on the top but that’s ok because it will absorb as it refrigerates. Cover the cake loosely with plastic wrap and refrigerate until all of the syrup is absorbed, 2 hours.

6. Cut the bananas, if using crosswise into ¼-inch slices. Slice the cake and serve it with sliced bananas, sweetened cream and toasted coconut, if desired.For the sweetened cream, pour 1 cup heavy whipping cream into a large (preferably chilled) glass bowl and beat it on high speed until thickened 1 ½ minutes. Stop the machine and add ¼ cup confectioners’ sugar and ½ teaspoon pure vanilla extract. Beat on high speed until stiff peaks form, 1 to 2 minutes longer. Makes 2 cups.

Nutrition Information:

covered percent of daily need

 

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