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.
TOASTED COCONUT TRES LECHES CAKE
In this twist on the classic Mexican tres leches cake, one of the three "milks" is rich, nutty coconut milk. Rum and flaked coconut in the topping amp up the tropical flavor even further.
Provided by Fany Gerson
Categories Dessert
Yield 12 to 16
Number Of Ingredients 17
Steps:
- Position a rack in the center of the oven and heat the oven to 350°F.
- Butter the bottom and sides of a 9×13-inch Pyrex baking dish or a nonreactive metal pan. Line the bottom of the baking dish or pan with parchment and lightly butter the parchment.
- Sift the flour, baking powder, and salt into a medium bowl and set aside.
- Separate the eggs, putting the whites in a medium bowl and the yolks in a large bowl. With an electric mixer, beat the yolks with 3/4 cup of the sugar on medium speed until the mixture is pale and creamy, about 2 minutes. Add the milk and vanilla and beat until combined, 1 minute more.
- Clean and dry the beaters and then beat the egg whites, gradually increasing the speed to high, until they reach soft peaks, 2 to 3 minutes. Add the remaining 1/4 cup sugar in a stream, continuing to beat on high, until you reach firm but not dry peaks, 1 to 2 minutes more. Whisk a third of the dry ingredients into the yolk mixture until thoroughly combined. Gently fold in a third of the egg whites with a rubber spatula. Fold in the remaining dry ingredients and egg whites, alternately, in two more batches each, until fully incorporated.
- Pour the batter into the prepared dish or pan and bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let the cake cool in the pan on a rack for 10 minutes, then invert the cake onto the rack, remove the parchment, and let cool completely.
- Return the cake to the baking dish or pan (the cake will soak up more of the liquid if returned to the pan it was baked in), or invert it onto a rimmed platter.
- In a 2-quart saucepan, stir together the condensed milk, evaporated milk, coconut milk, and salt until the milks are well blended. Cook over medium-low heat, stirring to avoid scorching, until it begins to bubble around the edges, 3 to 5 minutes. Remove from the heat and pour into a heatproof 4-cup measuring cup.
- With a toothpick, prick the cake to the bottom in 1/2-inch intervals. Pour the soaking liquid slowly over the cake, starting at the edges and pausing to let it soak in before adding more. Cover loosely with plastic wrap and refrigerate until the cake is well chilled, at least 2 hours and up to 24 hours.
- In a large bowl, beat the heavy cream with an electric mixer on medium speed. When it begins to thicken, slowly add the rum, sugar and vanilla and continue to beat just until it holds firm peaks, 3 to 4 minutes (be careful not to overbeat). Spread the whipped cream all over the top of the cake, scatter the coconut over the cream and serve.
Nutrition Facts : ServingSize 12 to 16
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
TOASTED COCONUT TRES LECHES CAKE
Coconut Tres Leches Cake is a sturdy sponge cake soaked in three milks and filled with a delicate whipped topping sprinkled with sweetened flaked coconut.
Provided by Julie Clark
Categories Dessert
Time 1h10m
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- Line a baking sheet with parchment paper. Spread the coconut evenly onto a baking sheet and toast until lightly golden brown, stirring every 3 minutes, for a total of 8-12 minutes.
- Remove from the oven and allow to cool completely. Store in an airtight container at room temperature until ready to use.
- Make sure you start by separating the egg yolks from the egg whites into two separate bowls.
- Preheat oven to 350º F. Grease and flour the bottom only of a 9-inch springform pan.
- Beat the egg yolks only with 3/4 cup sugar until light in color and doubled in volume.
- Stir in milk and vanilla.
- Mix in the flour and baking powder.
- In a separate bowl, beat egg whites and the remaining ¼ cup sugar until stiff peaks form.
- Gently fold 1/3 of the egg whites into the cake batter.
- Fold in remaining egg whites. Be careful not to mix too much. The fluffy egg whites are what gives this cake its soft texture.
- Pour batter into prepared pan. Bake in preheated oven for 35-40 minutes or until cake tester inserted into the middle comes out clean.
- Allow to cool 10 minutes.
- Poke holes in the top of the cake with a large fork.
- In a large bowl, combine the condensed milk, heavy cream and 1/2 cup of the liquid from the can of coconut milk. Save the cream for the topping. Mix in the coconut extract. Whisk vigorously until combined.
- Pour the milk mixture over the warm cake while it is still in the pan.
- Cool cake completely on a wire rack, then refrigerate until cold.
- In the bowl of a stand mixer (this works best if your bowl is cold) with the whisk attachment, whip the heavy cream, powdered sugar and coconut cream until it thickens and holds peaks.
- Fold in the shredded coconut.
- Loosen edge of cooled cake with knife before removing side of pan.
- Frost cake with the whipped cream, then top with the toasted coconut.
- Store the cake covered in the refrigerator.
Nutrition Facts : Calories 536 kcal, Carbohydrate 60 g, Protein 8 g, Fat 30 g, SaturatedFat 22 g, Cholesterol 137 mg, Sodium 197 mg, Fiber 2 g, Sugar 47 g, ServingSize 1 serving
TOASTED COCONUT TRES LECHES CAKE
You're going to go crazy over this toasted coconut tres leches cake. To jazz it up I used creamy coconut milk, coconut rum, spiced rum AND toasted coconut. This is the tres leches cake of your dreams!
Yield 9x13 pan
Number Of Ingredients 12
Steps:
- For cake: Preheat oven to 325 degrees and spray a 9x13 pan with non-stick spray, set aside. Separate egg whites from egg yolks. Add the whites to the bowl of an electric mixer and whip on high until medium peaks have formed. Carefully move the whipped whites from the mixer to bowl to a medium sized mixing bowl, set aside. Wash out your electric mixer bowl and add your egg yolks, granulated sugar, and vanilla bean paste. Mix together on medium-high speed for 5 minutes or until the mixture is light in color. Fold in 1/3 of the egg whites and then gently fold in the remaining egg whites. Lightly sprinkle the flour over the egg mixture and fold in until all the flour has been combined. Make sure to check the bottom of the bowl for any flour that might hang out at the bottom. Once the mixture is fully combined add to the prepared pan and bake for 20-25 minute until lightly browned around the edges and fully set in the middle. Let the cake completely cool and poke the cake with a fork. I poked my cake about 100 times to create a lot of holes. Also, don't forget to poke around the edges of the cake. Slowly pour the milk mixture over top the cake and cover with plastic wrap. Add to the fridge and let the cake soak up the milk mixture overnight. Once you're ready to serve the cake top with whipped topping and toasted coconut. For milk mixture: Add all ingredients to a blender and mix together until smooth. Note: You can also whisk the mixture together if you don't want to blend. However, I like to use a blender because I like to blend the full-fat coconut milk together and measure it out so it's homogenized. For topping: In the bowl of an electric mixer add heavy cream and vanilla bean paste. Mix on high until fluffy. Spread on top of cake and top with toasted coconut.
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.
COCONUT TRES LECHES CAKE WITH CARAMELIZED BANANAS
Provided by Terry Conlan
Categories Cake Milk/Cream Egg Dessert Bake Banana Coconut Summer Chill Kidney Friendly Pescatarian Peanut Free Soy Free
Yield Makes 16 servings
Number Of Ingredients 18
Steps:
- Sift the cake flour, baking powder and salt into a bowl. Cream the sugar, butter and banana purée in a mixing bowl until light and fluffy. Add 1/3 flour mixture and 1/3 skim milk alternately; mixing well after each addition. Mix in the vanilla and coconut extracts. Fold in the egg whites. Spray a 6 x 8-inch cake pan with nonstick cooking spray. Flour the pan. Pour the batter into the prepared pan. Bake at 375°F for 50 minutes or until the cake tests done. Remove from the oven and cool in the pan for 10 minutes. Remove to a wire rack to cool completely. Combine the condensed milk, 3/4 cup skim milk and coconut milk in a bowl; mix well. Arrange the cake on a serving platter. Poke holes all over the cake with a wooden pick or skewer. Spoon the milk mixture over the cake. Cover the cake and chill in the refrigerator for 4 hours. Combine the brown sugar and rum in a saucepan over medium heat. Cook until the mixture reduces to a syrupy consistency. Add the bananas and stir gently to coat the fruit. Remove from the heat and cool to room temperature. Top each serving of cake with whipped topping and a scattering of toasted coconut. Serve the bananas on the side.
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 CUPCAKES
Three types of milk wonderfully moisten these cupcakes. Toasted coconut on top adds an elegant touch. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 1-1/2 dozen.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 342 calories, Fat 16g fat (11g saturated fat), Cholesterol 47mg cholesterol, Sodium 226mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 0 fiber), Protein 6g protein.
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
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
More about "toasted coconut tres leches cake recipes"
TOASTED COCONUT TRES LECHES CAKE | TASTY KITCHEN: A …
From tastykitchen.com
5/5 (1)
TOASTED COCONUT TRES LECHES POUND CAKE - TASTE OF …
From tasteofthesouthmagazine.com
COCONUT TRES LECHES CAKE - RECIPES | GOYA FOODS
From goya.com
TIPSY COCONUT TRES LECHES CAKE - KITCHN
From thekitchn.com
CREAM CHEESE SWIRLED COCONUT TRES LECHES CAKE.
From halfbakedharvest.com
COCONUT TRES LECHES CAKE RECIPE | TIA MOWRY
From cookingchanneltv.com
COCONUT TRES LECHES CAKE - THE LITTLE KITCHEN
From thelittlekitchen.net
DECADENT COCONUT TRES LECHES CAKE - MEL'S KITCHEN CAFE
From melskitchencafe.com
TOASTED COCONUT TRES LECHES CAKE - HEATHER'S DISH
From heatherdisarro.com
COCONUT TRES LECHES CAKE | THE BEST CAKE RECIPES
From thebestcakerecipes.com
COCONUT TRES LECHES CAKE - AMBERS KITCHEN COOKS
From amberskitchencooks.com
COCONUT TRES LECHES CAKE RECIPE | GET CRACKING - EGGS.CA
From eggs.ca
EASY COCONUT-LIME TRES LECHES CAKE RECIPE - RECIPES.NET
From recipes.net
COCONUT TRES LECHES CAKE - ALL THINGS MAMMA
From allthingsmamma.com
COCONUT TRES LECHES CAKE - MOORE OR LESS COOKING
From mooreorlesscooking.com
COCONUT TRES LECHES | BAD MANNERS
From badmanners.com
COCONUT TRES LECHES CAKE - TORNADOUGH ALLI
From tornadoughalli.com
RECIPE: COCONUT TRES LECHES CAKE - STYLE AT HOME
From styleathome.com
EASY COCONUT TRES LECHES CAKE RECIPE | EASY DESSERTS
From thenovicechefblog.com
TOASTED COCONUT TRES LECHES CAKE - HOME
From sown.com
COCONUT TRES LECHES CAKE » HUMMINGBIRD HIGH
From hummingbirdhigh.com
COCONUT TRES LECHES CAKE - THE CAKE BLOG
From thecakeblog.com
COCONUT TRES LECHES CAKE (VIDEO) COOKED BY JULIE
From cookedbyjulie.com
LACTOSE-FREE TRES LECHES CAKE WITH TOASTED COCONUT | LACTAID®
From lactaid.com
CARAMEL COCONUT TRES LECHES CAKE - THE BAKER CHICK
From thebakerchick.com
COCONUT TRES LECHES CAKE RECIPE - LAURA IN THE KITCHEN
From laurainthekitchen.com
TRES LECHES DE COCO (COCONUT TRES LECHES CAKE) RECIPE
From seriouseats.com
COCONUT TRES LECHES CAKE - FOODNESS GRACIOUS
From foodnessgracious.com
RECIPE: OUTERLANDS’ TOASTED COCONUT TRES LECHES CAKE
From sfchronicle.com
THIS MONTH'S RECIPES | ANNA OLSON
From annaolson.ca
COCONUT TRES LECHES | LA LECHERA - NESTLé RECIPES
From goodnes.com
COCONUT TRES LECHES CAKE - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
MAKE A LIP SMACKING COCONUT TRES-LECHES CAKE
From justonedonna.com
TRES LECHES COCONUT CAKE RECIPE - CHATELAINE
From chatelaine.com
LUSCIOUS TRES LECHES CAKE WITH COCONUT FLAKES (LIGHTER VERSION)
From thepuretaste.com
TOASTED COCONUT TRES LECHES CAKE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
TRES LECHES CAKE - GREATIST
From greatist.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love