11 July, 2015

Coconut Tres Leches Cake | The Dinner Doctor




Coconut Tres Leches Cake ingredients (11 + optional)
Makes 16 - 20 servings
Cake
Vegetable oil cooking spray
1 (18.25-oz) box plain yellow cake mix
1 (3.4-oz.) box vanilla instant pudding
1 cup milk
1 cup vegetable oil
4 large eggs, at room temperature

Milk Syrup
1 (15-oz.) can cream of coconut
1 (12-oz.) can evaporated milk
1 cup heavy whipping cream
1 tsp pure vanilla extract
1 Tbsp Malibu Rum

Optional garnishes
1 cup of Toasted Salted Coconut (double this 1/2 cup recipe)
2 cups Sweetened Cream
2 medium-size ripe bananas



Coconut Tres Leches Cake directions
Get ready
Assemble the ingredients.  Place a rack in the center of the oven and preheat to 350ºF.

Use the vegetable oil spray to lightly mist a (13- x 9- x 2-inch) baking dish; set aside.


Prepare cake batter
Into a large bowl, place the Cake Ingredients (cake mix through eggs).

Using an electric mixer on Low speed, beat the Cake Ingredients until well combined, about one (1) minute.

Stop; use a rubber spatula to scrape down the side of the bowl. Then, increase the mixer speed to Medium and beat two (2) minutes more. If needed, scrape the side again.

Pour cake batter into the prepared baking pan. Use a rubber spatula to smooth the top.


Bake cake (and toast coconut)
Bake the cake until it is golden brown and springs back when lightly pressed with a finger, about thirty-two to thirty-four (32 - 34) minutes.

Remove cake from the oven when done, and place it on a wire rack to cool completely, one (1) hour.

If using, prepare the Toasted Salted Coconut before turning oven off.


Prepare Milk Syrup
While the cake is cooling, and in a medium bowl, whisk together all five (5) of the Milk Syrup Ingredients (cream of coconut through Malibu Rum) until smooth.


Saturate cooled cake with Milk Syrup
Use a thin wood skewer or the tines of a fork to pierce the entire top of the cooled cake.

Then, use a large spoon or ladle to spoon some of the Milk Syrup over the cake. Stop; let the Milk Syrup soak into the cake before adding more.

Add more Milk Syrup to the top of the cake by repeating the spoon and stop process. Continue spooning over the Milk Syrup until you have used all of it.

When you finish, not all of the Milk Syrup will be completely absorbed. Any Milk Syrup pooling on the top of the cake should be absorbed while the cake rests in the refrigerator.

Cover the cake loosely with plastic wrap. Refrigerate cake until all of the Milk Syrup is absorbed, about two (2) hours.


Prepare remaining optional garnishes
After the cake has rested and absorbed all of the Milk Syrup, prepare the Sweetened Cream shortly before serving, if using.

If using the bananas, cut them crosswise into 1/4-inch slices.


Serve
Slice cake and, if desired, serve with the Sweetened Cream, sliced bananas, and toasted coconut. (See plated cake via Mel's Kitchen Cafe.)

If there are any portions remaining, loosely cover them with plastic wrap and store in the refrigerator for up to one week.


Slightly adapts Byrn, Anne. The Dinner Doctor: Quick Cooking When Time Is Short. (New York: Workman Publishing Company, Inc., 2003), 476 - 478.


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Carol's Piña Colada Cake
Coconut Cake (recipe roundup)
Coconut Whipped Cream


Index
Anne Byrn recipes
coconut
Dessert > Booze & wine
Latin / Latin-style

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