Coconut Lime Tres Leches Cake Recipes

Steps:

• Preheat oven to 350 degrees F. Spray a 8 x 8-inch can pan with non-stick cooking spray or use Wilton Cake Release (see post)
• Stir flour with baking powder in a medium bowl.
• In a separate medium mixing bowl, beat egg whites, using an electric mixer on high, until foamy.
• Gradually add about a 1/4 of the sugar and continue beating whites until stiff peaks form when beaters are lifted, 2 to 3 minutes. (see directions in post Videos)
• Using same beaters (no need to wash), in another separate large mixing bowl, beat yolks with remaining sugar until pale yellow, 1 to 2 minutes. Reduce mixer speed to low.
• Gradually beat in flour mixture, then milk and 1/2 tsp vanilla, until smooth. Blend in lime zest and rum.
• Stir a third of egg whites into yolk mixture, using a rubber spatula, then carefully fold in remaining egg whites until no streaks remain. Pour into prepared pan.
• Bake in centre of oven until springy and a skewer inserted into the centre of cake comes out clean, 30 to 35 min. Cool completely on a rack, about 1 hour.
• Whisk coconut milk with condensed milk, 1 tsp vanilla and lime juice in a small bowl until combined. Poke top of cake all over with a skewer.
• Pour half of coconut syrup over cake and let stand 5 minutes.
• Run a knife around edges of cake and invert onto a rimmed serving platter. Poke bottom of cake all over with skewer.
• Pour remaining syrup all over cake, spooning any excess drippings back onto the cake until it is absorbed, about 5 minutes. Refrigerate until fully chilled before serving, 1 to 2 hours.
• Sprinkle unsweetened shredded coconut on cake, then rainbow sprinkles/jimmies.
• Cut cake into 9 pieces, then add a twist of lime to each piece when served. (See post video on how to make a lime twist garnish)

EASY COCONUT-LIME TRES LECHES CAKE RECIPE BY TASTY

Steps:

• For the cake: Preheat the oven to 170°C.
• In a bowl whip, butter, and super until fluffy.
• Add the milk and the eggs one by one, mixing in between. Then, add the coconut extract and mix well.
• Add the flour and the baking powder. Combine everything together, pour into a pre-greased mold and bake at 170° C for 35 minutes.
• Once the cake is baked, poke small holes with a toothpick or fork. Pour the milk mixture on top.
• Let it chill for three hours in the fridge.
• Toppings: For the chantilly cream: simply whip everything until it is fluffy.
• To top the cake, sprinkle coconut and lime zest.
• Enjoy!

LA LECHERA HOME

Steps:

• Prepare cake mix according to package directions using water, vegetable oil and egg whites; fold in 2 teaspoons grated lime peel. Bake in 13 x 9-inch baking pan for duration listed on package. Meanwhile, prepare tres leches mixture.
• Combine coconut milk, sweetened condensed milk, evaporated milk, rum and 2 teaspoons grated lime peel in large bowl; stir well. When cake tests done, remove from oven and cool on wire rack for 10 minutes.
• Poke holes in cake with a long-tined fork every ½ inch. Carefully pour milk mixture over cake, spooning any pooled mixture along the sides over the top of the cake. Cover and refrigerate for 4 hours or overnight.
• Cut the cake; top with dollop of whipped topping. Sprinkle remaining 2 teaspoons grated lime peel over cake; sprinkle with toasted coconut (or to achieve look in picture, use round biscuit cutters to cut cake, transfer to serving plate, then add toppings).

COCONUT TRES LECHES CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with parchment, leaving about 4 inches of overhang on the long sides. Generously grease the parchment with the butter.
• In a stand mixer on low speed, beat the cake mix, water, oil, eggs and mashed bananas for 30 seconds. Raise the speed to medium and beat for another 2 minutes, scraping down the bowl as necessary.
• Pour the batter into the prepared baking pan. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool.
• Using the parchment "handles," remove the cake to platter. With a fork, poke holes every 1/2 inch in the top of the cake.
• In a large bowl, whisk together the condensed milk, coconut cream and whipping cream and then pour evenly over the top of the cake. Cover and refrigerate until the mixture is absorbed into the cake, at least 2 hours and up to 4 hours.
• For the frosting: In a stand mixer fitted with the whisk attachment, whip the cream to soft peaks. Turn off the mixer and add the coconut cream, powdered sugar and vanilla. Whip until stiff peaks form.
• Spread the frosting over the cake and garnish with the toasted coconut chips. Store loosely covered in the refrigerator.

COCONUT TRES LECHES CAKE

Steps:

• Heat oven to 325°F
• Butter a 13-by-9-inch glass baking dish.
• Separate eggs, and place yolks in a large mixing bowl. Reserve whites in a separate mixing bowl.
• Add sugar to yolks, and beat on high speed with an electric mixer until pale yellow and fluffy, about 5 minutes.
• Clean beaters, and whip egg whites to medium peaks, about 1 1/2 minutes.
• Using a rubber spatula, stir about 1/3 of the egg whites into the yolk mixture to lighten it.
• Then gently fold in remaining whites.
• Whisk flour with a dry whisk to aerate and break up any lumps, then sprinkle it over egg mixture.
• Use a rubber spatula to gently fold flour into egg mixture, just until there are no more white flour streaks. Don't overmix.
• Pour batter into the buttered baking dish, and bake until cake is puffed and golden and the edges pull away from the sides of the pan, about 20 to 25 minutes.
• Remove cake from the oven and place on a wire cooling rack.
• With a toothpick, poke holes all over the cake.
• Allow to cool for 15 minutes.
• In a medium bowl, whisk together three milks and rum, and pour mixture evenly over cake.
• Continue cooling cake, about 45 minutes more, then cover tightly with plastic wrap and refrigerate at least 4 hours or overnight.
• For toasted coconut, heat a large frying pan over medium heat.
• Add coconut and spread it in an even layer.
• Cook, stirring often, until coconut is lightly toasted and browned.
• If coconut begins to burn, reduce heat.
• Remove from the pan immediately.
• To serve the cake, whip heavy cream and powdered sugar to medium peaks (If you like, flavor it with a teaspoon of dark rum.)
• Top each cake slice with a mound of whipped cream, and garnish with toasted coconut.

COCONUT TRES LECHES CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan.
• In large bowl, beat cake mix, water, oil, egg whites and coconut extract with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake as directed on box for 13x9-inch pan. Cool 5 minutes. With long-tined fork, poke top of hot cake every 1/2 inch, wiping fork occasionally to reduce sticking. In medium bowl, mix milk, 3/4 cup of the whipping cream and the cream of coconut with whisk until blended. Microwave on High about 1 minute 30 seconds or until heated. Carefully pour mixture over top of warm cake. Cover; refrigerate 3 hours or until chilled.
• In small bowl, beat remaining 1 1/4 cups whipping cream with electric mixer on high speed until stiff (do not overbeat). Spread over cake; sprinkle with coconut. Cut cake into squares; serve with any remaining cream mixture from pan. Garnish with kiwifruit. Store covered in refrigerator.

COCONUT TRES LECHES CUPCAKES

Steps:

• Preheat oven to 350°. Line 18 muffin cups with paper liners., Cream butter and sugar until light and fluffy. Beat in vanilla and 1 egg white at a time, beating well after each addition. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating after each addition., Fill prepared cups about two-thirds full. Bake until a toothpick inserted in center comes out clean, 17-20 minutes. Cool 10 minutes. Remove cupcakes to a 15x10x1-in. pan., In a bowl, mix sweetened condensed, evaporated and coconut milks. Poke holes in cupcakes with a skewer, about 1/2 in. apart. Slowly spoon milk mixture over top, allowing it to absorb into cake. Refrigerate, covered, at least 2 hours., To serve, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Spread or pipe over cupcakes. Top with coconut. Store in the refrigerator.

LAYERED COCONUT TRES LECHES CAKE

Steps:

• Heat oven to 350°F.
• Beat egg whites in medium bowl with mixer on high speed until soft peaks form, adding cream of tartar after 20 sec. Gradually add 1/4 cup sugar, beating until stiff peaks form.
• Beat egg yolks in large bowl with mixer on high speed until blended. Gradually beat in remaining sugar until thickened and lemon colored. Combine flour and baking powder; gradually add to egg yolk mixture alternately with 2% milk, beating well after each addition. Blend in vanilla. Gently stir in egg whites.
• Pour into 2 (9-inch) parchment-lined round pans sprayed with cooking spray.
• Bake 25 min. or until toothpick inserted in centers comes out clean. Cool cakes completely in pans. (Do not remove cakes from pans.) Pierce cakes with large fork at 1/4-inch intervals.
• Mix coconut milk, condensed milk and sour cream until blended. Pour 1/2 cup milk mixture into medium bowl. Add COOL WHIP; whisk just until blended. Set aside. Pour remaining coconut milk mixture slowly over cakes, using about 1-1/4 cups mixture for each cake layer.
• Toss fruit with 1 cup of the COOL WHIP mixture. Place 1 cake layer on rimmed serving plate; top with fruit mixture. Sprinkle with half the coconut; cover with second cake layer. Spread remaining COOL WHIP mixture over cake; sprinkle with remaining coconut. Refrigerate 1 hour.