Tres Leches Coconut Macaroons Recipes

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 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.

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!

COCONUT TRES LECHES CAKE

Steps:

• Bake the cake in a 9-by-13-inch baking dish, following the package instructions. Let cool for 30 minutes.
• In a large bowl, whisk together the almond milk, sweetened condensed coconut milk, coconut milk and vanilla.
• Poke holes all over the cake. Pour the milk mixture over the top, a little at a time, letting it soak, so that the liquid doesn't overflow. Cover and let soak in the refrigerator for at least 10 or up to 24 hours. (The cake should have absorbed all of the liquid, and there should be no liquid pooled on the top or sides.)
• Spread the whipped cream evenly over the cake, then sprinkle the toasted coconut all over the top. Serve chilled or at room temperature.

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.

TRES LECHES COCONUT CUPCAKES WITH DULCE DE LECHE BUTTERCREAM

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, cream the shortening, butter, and sugar until light and fluffy on medium speed; add egg yolks 1 at a time, beating until all the yellow disappears. Add the vanilla. Sift together the flour, baking soda and salt. Add alternately with the buttermilk to the creamed mixture beginning and ending with the flour.
• In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into cake batter.
• Fill standard paper-lined muffin cups 3/4 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes. Transfer cupcakes to wire rack that has been placed over a baking sheet to cool.
• While cupcakes are still warm, stir together the evaporated milk, sweetened condensed milk, and the coconut milk. Using a meat injector needle, inject each cupcake in several different spots with about 1/2 to 3/4-ounce of the mixture. Or, poke several holes in the top of each of the cupcakes with a 1/4-inch wooden skewer. Pour the milk mixture over each cupcake while they are still warm, filling each hole. Refrigerate for 2 hours or overnight before icing.
• For the Buttercream:.
• Preheat oven to 425 degrees F. To make the dulce de leche, pour the sweetened condensed milk into a glass pie plate and cover with foil. Place in a larger roasting pan where pie plate can sit flat. Pour hot water into the roasting pan to a depth of about halfway up the pie plate. Place in oven and bake for 1 hour 15 minutes. Remove from oven and let cool. Stir until smooth.
• Place egg yolks in a medium mixing bowl. Stir the sugar, cornstarch, and salt together in a small, heavy saucepan. Whisk in the water first, then the dulce de leche and bring to a boil over medium heat. Boil for 1 minute, whisking constantly. Remove from heat. Gradually whisk the dulce de leche mixture into the 2 egg yolks. Stir in the vanilla. Strain through a wire mesh strainer into a small bowl and set aside to cool completely.
• Beat the butter on high speed in a large mixing bowl until light and fluffy. Beat in the cooled dulce de leche mixture. Beat in the 1 cup powdered sugar until smooth and spreadable.
• Frost each cupcake with a generous amount of dulce de leche buttercream. Refrigerate any remaining buttercream for another use. Sprinkle each cupcake with toasted coconut.

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.

TRES LECHES COCONUT MACAROONS

Steps:

• In largest mixing bowl, mix all ingredients till thoroughly combined.
• Using a # 12 Disher,(scoop), gently scoop out batter and press into scoop.
• Place on parchment or silicone lined baking sheet, one inch apart.
• Bake at 350 degrees for 10-12 minutes. They should be nicely toasted and very fragrant.
• Cool completely and if desired, dip halfway in melted chocolate and place on wax paper and into the freezer till dry.