I am going to attempt to creep back in here, and act like I did not neglect this blog for the last two months or so. I could come up with a plethora of excuses like I was busy trying to move, searching for a new place, finding said new place, moving to this new place and now having to get settled in. Like I said already though, these are all excuses. Admittedly my life has gotten a tad crazier than it was when I begun this blog, but I will really try to make an effort to blog more because it is therapeutic. I am working on doing better, I hope I do better, and if you think I am slacking, feel free to send me a nasty email sometime, lol. Not too nasty though. Enough of the apologies, and off to the fun stuff
So I am not a big fan of coconuts
, as in, I don’t like the actual flesh of the coconut, yet I love coconut rice, coconut oil and a ton of other coconut derivatives. Yes, I know what you’re thinking, I am a certified weirdo. That’s okay. I am not offended, as I am well aware of that fact. Anyways, I had been toying with this recipe in my mind for a while now and I finally got to make it : a coconut tres leches! Background on the tres leches. Literally,tres leches means “three milks”, so its made with three different milks. I can’t think of the origins right now, but I think its like Latin American or something. I am not too sure, so do not quote me, lol. Oh yeah, I should also mention that I am lactose intolerant. I don’t understand why I am hell-bent on making things I cannot eat. Anyways sha, I did have fun making this cake though, and it was pretty easy to make too.
I started off by separating my egg yolks from the whites. A few months ago I had no idea how to do that, now I can do it in my sleep. No I am not bragging. I also sieved my flour, baking powder and salt and set aside.
Next I whisked in my stand-up mixer the egg yolks with sugar until the mixture was fluffy and creamy-white. While the mixer was running, I used the little hand mixer to whisk the egg whites until they were stiff, but not dry. I added the vanilla and milk to the yolks+sugar mix and whisked some more, before adding the dry ingredients and mixing again some more. Only this time at low speed. The egg whites were the last to join the party. After which I used a spoon to fold in gently.
I then poured the batter into my cake pan and tossed into oven. Clearly it was not immediate as I had to get a few shots. Notice those beautiful bubbles. Raising agents were already at work.
While the cake was in the oven, I went ahead and made my “tres leches” mixture. Just look at all that creamy goodness
The recipe called for using heavy whipping cream, evaporated milk and condensed milk, but to get the coconut flavor I was going for, I swapped the evaporated milk for coconut milk. I was going to use coconut cream initially, but I decided against it and I am glad I did because my mixture was pretty thick. I am sure the cream would have only made it thicker.
35 minutes later, I took this beauty out of the oven. Isn’t she just lovely? I let her cool for several minutes while I went about my business.
Then I took a fork and stabbed this poor helpless beauty over her entire surface. I tried to make sure that I covered every inch, that way the milks could seep into her better.
The recipe said to soak her in milk, but who cares for recipes?
I drowned the poor baby. I then covered her up and let her sit for about 5 hours.
About 30 minutes before I was scheduled to take the cake out, I put together a frosting mixture with heavy whipping cream, whipped cream and confectioners sugar. I just poured these into a bowl and whisked until it was light and fluffy
I “toasted” the coconut flakes by stirring continuously, on high-heat, in my non-stick frying pan. You have to stir continuously to ensure that you get an even brown on the flakes, and be sure to remove the flakes from the heat as soon as you achieve your desired shade of brown. Believe me, its essential. I learned the hard way
I spread my frosting over the cake and sprinkled my flakes generously over it! As you can see, some of my coconut flakes are darker than others. That is because I left the flakes in the pan after I took it off the heat. Learn from my mistake, and don’t do same.
I was in a rush so I didn’t get more pictures, and I was too busy talking when the cake got to its destination that I didn’t get more pictures. I hope these work for now. I will probably make this again soon, and hopefully get better pictures of my finished product.
- 5 large eggs
- 1 cup of sugar
- 1 cup of flour
- 1.5 tsp of baking powder
- a pinch of salt
- 1tbsp pure vanilla essence
- 1/3 cup of coconut milk
Tres Leches mix
- 1/2 cup heavy whipping cream
- 1 can of sweetened condensed milk
- 1 cup of coconut milk
- 1/2 cup heavy whipping cream
- 1 cup whipped cream
- 1.5 cup confectioners sugar
- Pre-heat oven to 350F. Lightly grease cake pan and set aside
- Sieve flour, salt and baking powder into clean, dry bowl and set aside
- Separate egg yolks from whites.
- Mix yolks and 3/4 cup sugar at high speed in mixer until off-white/cream and fluffy. Add in vanilla and milk and mix some more.
- Gently add dry ingredients to mixture, and mix. This time use lower speed
- Whisk the egg whites using a hand mixer until soft peaks form. Add the rest of the sugar and whisk again until the egg whites are stiff, but not dry.
- Gently fold in the egg whites into the cake batter using a wooden spoon. Pour the mixture into prepared cake pan and put in oven.
- Bake for 35-45 minutes, after which remove from oven and allow to cool.
- Pour all the milks into a bowl and stir until they are evenly mixed.
- Place the cooled cake into a bowl, and stab with a fork. Be sure to cover as much surface area as you can. Pour the milk mixture over the cake, preferably at intervals, until the cake is almost completely immersed in milk. Place in a fridge
- Right before you are ready to serve, whisk frosting ingredients completely until light and fluffy. Spread evenly over cake using a spatula.
- Toast sweetened coconut flakes by stirring continuously for about 5 minutes, on high heat, in a non-stick pan. Allow to cool, and sprinkle generously over cake.
- Pat yourself on the back for a job well done, and cut yourself a huge slice.
I hope you enjoy this cake, as much as the folks who ate mine did, and do feel free to leave comments, send me an email, whatever. Thanks y’all and have a blessed week!