Coconut Tres Leches Cake

Our contributor, Tessa Huff, is sharing a new cake recipe today…

I love finding inspiration for new recipes from different cultures and international cuisine. Since I don’t get the opportunity to travel as much as I’d like to these days, cooking with different flavors is a fun way to feel like you’ve been transported around the world for an evening or even just a meal. Whether it is a modern matcha cake using green tea from Japan or a contemporary twist on the classic German Black Forest Cake, there are always new recipes to try from around the corner to across the globe.

The Latin American dessert, the Tres Leches Cake, inspired this culinary creation. It gets its name, meaning “three milks,” from the tree different types of milk that the cake is soaked in. This version in particular is of the coconut variety, calling for full-fat coconut milk in the cake and as a replacement for the heavy cream in the milk soak. Top the assembled cake toasted coconut flakes, if desired!

This type of cake can typically be found as a sponge cake baked in a sheet pan, but I decided to transform it into a layer cake. I do love the idea of a party cake served in a big sheet, but layer cakes can be equally fun to share and a bit more glamorous, don’t you think? Instead of working with layers of sponge cake, I’ve used a butter cake that has been lightened up with egg whites. Once soaked in the luscious milk mixture, the cake layers become extremely moist, decadent, but slightly on the heavy side. Instead of a rich, thick frosting, stack the soaked layers of cake with clouds of whipped cream. A bit of leftover condensed milk from the soak helps sweeten up and stabilize the cream. The toasted coconut flakes add great texture and contrast against the swirls of fluffy whipped cream.

COCONUT TRES LECHES CAKE
a recipe by Tessa Huff

For the Coconut Cake:
2 ¼ cups cake flour
2 teaspoon baking powder
½ teaspoon salt
¾ cup unsalted butter, softened
1 ½ cups granulated sugar
2 teaspoons vanilla extract
5 large egg whites
1 cup full-fat coconut milk

Pre-heat oven to 350 degrees. Grease and flour three 6-inch round cake pans and set aside.

Sift together the flour, baking powder and salt. Set aside.

Using an electric mixer, beat the butter until smooth. Add the sugar and increase the speed to medium-high. Continue mixing until the butter and sugar are creamed together. The mixture should be light and fluffy.

With the mixer on low, add in the vanilla extract followed by the egg whites. Slowly pour in the whites to help the batter absorb all the liquid. If the batter curdles, add a couple teaspoons of the flour mixture to help bring it back together. Stop the mixer and scrape down the sides and bottom of the bowl.

In alternating batches, add in half of the dry ingredients, followed by the coconut milk, then the remaining dry – mixing on low in between. Mix until the batter is thoroughly combined.

Evenly distribute the batter between the three pans. Bake in a pre-heated oven for about 25 to 28 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let cool on a wire rack for about 10 minutes before removing the cakes from their pans.

Place the still warm cakes each on their own plate. Trim the tops then prick all over with a fork. While they are still warm, pour the milk soak (recipe to follow) over the tops of the cake. Gently cover with plastic wrap, refrigerate, and let the cakes completely cool while allowing the milk to soak in.

For the Milk Soak:
½ cup sweetened condensed milk
1/3 cup evaporated milk
1/3 cup full-fat coconut milk

While the baked cakes are cooling on a wire rack, whisk together the three types of milk until combined.

For the Whipped Cream:
2 cups heavy whipping cream, chilled
1/4 sweetened condensed milk
1 teaspoon coconut extract (optional)
toasted coconut flakes (optional)

Using an electric mixer fitted with a whisk attachment, begin whipping the chilled cream on medium speed. Once the cream begins to thicken slightly, and the condensed milk and increase the speed to medium-high. Continue to mix until medium peaks. Add the coconut extract (is using) and mix until medium-firm peaks.

Use a gentle hand to fill and frost the chilled cakes with the whipped cream (see notes). Top with toasted coconut flakes, if desired.

Baker’s Notes:

1. Prepare the milk soak just after the cakes come out of the oven. The cakes will absorb the liquid better if they are still warm.
2. Be sure to whip the cream into perfect peaks – not too soft and not over-whipped and grainy. If too soft, the filling may start to squish out between the layers of the some-what dense cake. Use a gentle hand and try to not over-work the whipped cream or it will start to break down. Refrigerate before serving/slicing to let the whipped cream chill and set-up a bit.

 

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