COCONUT TRES LECHES CAKE
Add a tropical twist to your dessert table with this delightful coconut cake that's made with Betty Crocker™ Super Moist™ cake mix.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h5m
Yield 15
Number Of Ingredients 8
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.
Nutrition Facts : Calories 380, Carbohydrate 29 g, Cholesterol 35 mg, Fat 5 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 16 g, TransFat 0 g
COCONUT TRES LECHES CAKE
My other half and I were holding a pozole party for our friends and as making something as authentically Mexican as pozole is his domain, he asked me to make dessert. I got hung up deciding between whether to make a coconut pound cake or a tres leches cake. In the end, I combined the two ideas and came out with a coconut tres leches laced with dark rum. This cake *is* as good as it sounds. It's very rich with just the right amount of coconut that even our guests who didn't like coconut loved this cake.
Provided by Tzitzimitl
Categories Dessert
Time P1DT30m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 325°F Spray non-stick baking spray on 3 round cake pans. 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 5 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 prepared cake pans, and bake until cakes are puffed and golden and the edges pull away from the sides of the pans, about 20 to 25 minutes.
- Remove cakes from the oven and place on a wire cooling rack. Allow to cool for a bit before trying to turn them out. When turning them out of the pan if they stick a bit gently run a knife around the edge of the cake to free it from the pan.
- Once the cakes are turned out, with a toothpick, poke holes all over the cakes (A LOT OF HOLES). Allow to cool for 15 minutes.
- In the meantime, in a medium bowl, whisk together the sweetened condensed milk, the evaporated milk, the coconut cream and 1/4 cup rum.
- Take the bottom cake layer and place it on a large plate or cake plate (you can't move this cake once it's assembled, so pick something with a little room around the edges because some liquid will collect at the bottom.).
- Pour 1 cup of the milk mixture over the layer. Then sprinkle the top of the layer with flaked coconut and add second layer. Pour 1 cup of milk mixture over the layer, sprinkle with flaked coconut and add the final layer. For the final layer, pour the rest of the mixture over the entire cake.
- Continue cooling cake, about 45 minutes more, spoon any collected milk mixture back onto the cake and then cover tightly with plastic wrap and refrigerate at least 4 hours or overnight.
- To decorate, whip cream, powdered sugar and 4 tablespoons of rum to medium peaks (you want it to be relatively stiff.).
- Gently ice cake with the whipped cream. The cake will be very soft, so use care to avoid damaging the layers.
- Toast flaked coconut in a large frying pan over medium heat. Cook, stirring often, until coconut is lightly toasted and browned. If coconut begins to burn, reduce heat. Remove from the pan immediately.
- Sprinkle toasted coconut in a layer on the top of the cake. Then garnish with chopped mango, strawberry, kiwi and any other fruit you like.
Nutrition Facts : Calories 850.1, Fat 38.3, SaturatedFat 24, Cholesterol 344, Sodium 254.7, Carbohydrate 98.8, Fiber 1.7, Sugar 73.5, Protein 17.6
LAYERED COCONUT TRES LECHES CAKE
Layer this coconut tres leches cake with fresh pineapple and ripe blueberries! This Layered Coconut Tres Leches Cake is as moist as you'd expect it to be.
Provided by My Food and Family
Categories Dairy
Time 3h35m
Yield 16 servings
Number Of Ingredients 14
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.
Nutrition Facts : Calories 250, Fat 8 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
COCONUT TRES LECHES CAKE
Provided by Tia Mowry
Categories dessert
Time 3h20m
Yield 10 to 12 servings
Number Of Ingredients 14
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-LIME TRES LECHES CAKE
As someone whose greatest fear in life is dry cake, Tres Leches Cake holds a special place in my heart, as it is impossible not to be dry. While its exact origins are unknown, it is popular all over Latin America, especially in Mexico and Nicaragua, and I fell in love with it through my husband's love of Mexican food. This version has toasted coconut and lime, two flavors that go deliciously with the milky creamy flavors of Tres Leches cake.
Provided by Molly Yeh
Categories dessert
Time 3h15m
Yield 15 servings
Number Of Ingredients 20
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease the bottom of a 9-by-13-inch baking pan with cooking spray. Set aside.
- Whisk together the flour, baking powder, salt and cinnamon in a medium bowl. Set aside.
- Beat the egg whites in a stand mixer fitted with a whisk attachment on medium speed until foamy, about 1 minute. With the mixer still on, slowly add 1/4 cup granulated sugar. Continue until shiny medium-stiff peaks form, about 2 minutes. Remove the egg whites to a medium bowl and set aside.
- Add the egg yolks and remaining 3/4 cup granulated sugar to the same bowl of the stand mixer with the same whisk attachment (no need to wash). Beat on medium speed until pale yellow and doubled in volume, 1 to 2 minutes. Add the milk and vanilla, then the lime zest and coconut, beating constantly. Reduce the speed to low and add the flour mixture until just combined.
- Using a rubber spatula, gently fold the egg white mixture into the batter in 3 additions until the egg whites are no longer visible.
- Pour the batter into the prepared pan and bake until a tester comes out clean, 18 to 20 minutes. Transfer the pan to a rack and let cool slightly.
- For the tres leches: Whisk together the sweetened condensed milk, evaporated milk and whole milk in a large measuring cup with a spout. Using a round metal skewer or a fork, poke holes all over the top of the cake, but don't go all the way down to the bottom (this will help the cake absorb the milk!). Pour the milk all over the cake very slowly and a little at a time (this will help distribute the milk throughout the cake). When all of the milk has been poured into the cake and absorbed, cover and refrigerate 2 to 3 hours, preferably overnight.
- For the topping: Combine the heavy cream, powdered sugar, cinnamon and salt in a stand mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form, 1 to 2 minutes. Dollop, then spread over the top of the cake. Sprinkle with the coconut, then then the lime zest. Cut into 15 rectangles. Serve immediately or store in the refrigerator.
EASY COCONUT-LIME TRES LECHES CAKE RECIPE BY TASTY
Here's what you need: butter, sugar, eggs, milk, coconut extract, baking powder, all purpose flour, evaporated milk, coconut milk, condensed milk, cream, coconut extract, sugar, coconut flake, lemon zest
Provided by Samira Rueda
Yield 4 servings
Number Of Ingredients 15
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!
Nutrition Facts : Calories 886 calories, Carbohydrate 75 grams, Fat 64 grams, Fiber 0 grams, Protein 16 grams, Sugar 43 grams
2-LAYER TRES LECHES CAKE RECIPE BY TASTY
So, you've been tasked with baking a cake. Think beyond the usual suspects - angel food, carrot cake, even red velvet - and opt for something totally original, like this two-layer tres leches cake. This traditional Mexican dessert is topped with whipped cream and drizzled with a mixture of evaporated, condensed, and coconut milk. It's surprisingly easy, but it looks (and tastes) very impressive.
Provided by Betsy Carter
Categories Desserts
Time 25m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Whisk the flour, baking powder, salt, and cinnamon together in a medium bowl.
- In a separate large bowl, beat the eggs and sugar together with an electric mixer until light, fluffy, and nearly doubled in size, 6-8 minutes.
- Using a spatula, gently fold in the flour mixture until just combined (some streaks of flour are okay).
- Preheat the oven to 350°F (180°C).
- Combine the milk and vanilla extract in a liquid measuring cup or small bowl, then gently fold into the batter, mixing just to blend.
- Spray 2 9-inch (23 cm) round cake pans with nonstick cooking spray. Divide the batter between the pans.
- Bake until the cakes are golden brown around the edges and spring back slightly when pressed in the center, about 20-25 minutes.
- While the cakes are baking, combine the evaporated milk, coconut milk and condensed milk in a liquid measuring cup or small bowl and whisk to blend.
- Once the cakes are done, immediately remove the cakes from the pans and invert them onto a wire rack or baking sheet. Cool for 2 minutes. Then, poke the cakes all over with a fork.
- Return the cakes to the pans. Drizzle the condensed milk mixture over the cakes, letting it soak in. Let sit for 15 minutes.
- In a medium bowl, whip the heavy cream and powdered sugar with an electric hand mixer until stiff peaks form.
- Carefully transfer one of the cakes to a cake stand.
- Spread a layer of the whipped cream over the cake. Place the other cake on top and spread with the remaining whipped cream.
- Decorate with berries, if desired.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 650 calories, Carbohydrate 70 grams, Fat 39 grams, Fiber 0 grams, Protein 15 grams, Sugar 53 grams
COCONUT TRES LECHES CAKE
This supereasy cake is soaked with a milky mixture laced with dark rum and coconut milk. Best if made before you want to serve it-the longer it sits, the better it gets. And don't skip the toasted coconut! Cook time does not include the 1 hour for cooling and the 4 hours required for soaking the cake with the milk/rum mixture.
Provided by dojemi
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 434.5, Fat 22.5, SaturatedFat 14.5, Cholesterol 161.8, Sodium 129.9, Carbohydrate 50.4, Fiber 0.9, Sugar 39.7, Protein 9
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