Saturday, November 22, 2014

Tres Leches Cake

Years ago our friend, Amy Edelstein, introduced us to Tres Leches cake.  Her recipe is made with pancake mix.  I like this version better for two reasons: it uses flour (which make it easier to convert to a gluten-free version since the leavening is separate) and coconut milk.  As far as I am concerned, more coconut milk is always better.  You can't have enough coconut milk!

Tres Leches Cake
Makes 16 servings
Adapted from a recipe in Family Circle, June 2014

1 1/2 cups flour (use Cup4Cup for a gluten-free version)
2 tsp baking powder
5 eggs, separated
3/4 cup plus 2 Tblsp sugar, divided
1 tsp vanilla extract
1 can (13.5 oz) coconut milk
1 can (14 oz.) sweetened condensed milk
1/2 cup fresh milk
Whipped cream, if desired

Heat oven to 350 degrees.  Line bottom of a 9x13" pan with non-stick cooking spray.  Spray bottom and sides with nonstick coating spray.

In a medium bowl whisk together flour and baking powder.  In a large bowl, beat egg whites until soft peaks form.  Slowly add 1/4 cup of sugar, beat until stiff peaks form.

In another large bowl, beat egg yolks with remaining 1/2 cup plus 2 Tbsp sugar and vanilla until thick, about 3 minutes.  Fold in whites, then the flour mixture.

Pour batter into pan and spread to an even thickness.  Bake for 27-30 minutes or until top springs back when pressed.

While the cake is baking, combine three milks in a medium bowl.  When the cake comes out of the oven, poke holes all over the surface of the cake, about 1 inch apart.  Pour the milk mixture over the warm cake, letting it seep into the holes.  Cover and refrigerate overnight.

Serve chilled or at room temperature with whipped cream topping.

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