Dee's Coconut Tres Leches Cake
By
Dee Stillwell
@LILLYDEE
1
I hope you enjoy it as much as we have.
Ingredients
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1/2 cbutter, softened
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1 csugar
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5 largeeggs, seperated
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1 tspvanilla extract
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1 1/2 call purpose flour
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1 tspbaking powder
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1/2 tspsalt
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3 MILK SAUCE
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1 - 12-13 ozcan of coconut milk, unsweetened
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1 - 14 ozsweetened condensed milk
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1/2 cheavy cream
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2 Tbspdark rum (optional)
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TOPPING
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1 1/2 cheavy cream, cold
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1/4 cpowdered sugar
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1 tspvanilla extract
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1 Tbspdark rum (optional)
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·garniish with 1 cup toasted coconut, or more if u like
How to Make Dee's Coconut Tres Leches Cake
- Preheat oven to 350 degreees. Grease and flour a 9x13 inch baking pan.
Seperate eggs, set yolks aside. Beat egg whites until they reach medium peaks, set aside. I do this first so I don't have to wash the mixer bowl, before making the cake batter. - Im mixer bowl, cream butter and 1 cup sugar together until fluffy. Add egg yolks, and vanilla...beat well.
Sift flour, baking powder, and salt. Stir into creamed mixture until well blended.
Fold the beaten egg whites into the batter gently.
Pour into the prepared baking pan. - Bake at 350 degrees for 30 - 35 minutes.
While cake is baking, make the 3 milk sauce, and while cake is still warm, Pierce all over with a fork.
Slowly pour 3 milk sauce over entire cake. If making this cake and you only have sweetened coconut milk, go ahead and use it. I have made it with unsweetened and sweetened. Both work very well.
For best flavor, cover and refrigerate for 2 days. - An hour or two before serving, whip 1 1/2 cups of heavy cream with 1/4 cup powdered sugar, 1 teaspoon vanilla...and 1 Tablespoon dark rum(optional)
When ready to serve, top with whipped cream and garnish with toasted coconut. Get ready to fall in love with this cake. Enjoy!