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.
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.