Loco for Coco-nut (Coconut Tres Leches Cake)

When the weather gets warm all I want to eat is ice cream and Mexican food. I mean doesn't everyone?! So I thought my coconut tres leches cake kind of checked both of the boxes. It is easy to make and super yummy and refreshing. A must have for any spring/summer get together!




























Coconut Tres Leches Cake

Ingredients for Cake
1 cup Coconut Milk
1 tbsp Apple Cider Vinegar
1/2 cup oil
1 tbsp vanilla
1 tsbp coconut extract
3/4 cup sugar
1/2 cup sweetened coconut toasted
1 3/4 cup flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt

Ingredients for Tres Leches
1/2 Cup Coconut Milk
1/2 Evaporated Milk
1/2 Cup Sweetened Condensed Milk

Ingredients for Frosting
2 Cups Heavy Cream
1/4 Cup Confectioners Sugar
3 Tbsp Tres Leches Milk Mixture
1 tsp Unflavored Gelatine
3 tsp Cold Water

Active Prep Time: 20 minutes
In Active Prep Time: 50 minutes
Yields:  1 – 1/4 Sheet Cake

Directions:

Preheat oven to 350

Place the coconut on a sheet tray and place in oven until golden brown.  Keep your eye on the coconut so it does not get over cooked. In a liquid measuring cup pour the coconut milk and the tablespoon of apple cider vinegar and put aside. Meanwhile in the bowl of the mixer, sift together all of the dry ingredients.  Add the coconut milk, the oil, the sugar, vanilla, coconut extract, and toasted coconut, and mix together. Do not over mix. Pour the batter into a greased and lined with parchment 1/4 sheet cake.  Place the cake in the oven and bake for 18-22 minutes until a toothpick comes out clean. Let the cake cool completely. Meanwhile, in a small bowl, combine the three milks and set aside. When the cake is cool, pour – yes, pour – the milk mixture over it. Use a pastry brush to ensure it gets into all of the nooks and crannies of the cake. When it stops absorbing the liquid place the cake in the refrigerator for at least 4 hours or up to 24 hours.

When you are ready to serve your cake, measure out the gelatin and pour into a small saucepan. Add the 3 tablespoons of cold water over the gelatin and set aside. Once the gelatin has bloomed place it over very low heat. Simultaneously start to make the whipped cream by combining the whipped cream, tres leches mixture, and sugar. Once the whipped cream has become frothy stream the warm, smooth gelatin into the whipped cream and beat until you have medium stiff peaks. Spread on the cold cake, sprinkle with additional coconut and serve!

0 Comments