by Heather Schmitt-Gonzalez / Thursday, July 12, 2012
Coconut Tres Leches Cake (Pastel de Tres Leches con Coco)
I think it's a bit ironic, seeing as how I have zero cake decorating skills. As far as the style of cakes you'd normally think of for an event - fancy lettering, beautiful piping skills, fondant frills. Should I go on? Let me say it again - I have absolutely zero cake decorating skills.
But I'm going home and eating cake at my own house.
Okay, where was I? I seem to have lost my train of thought for a moment. Tres Leches Cake. I make it often. We're talking once a month. Thing is, I rarely eat it. Not because I don't adore it. I do. But because I'm always making it for somebody else. I have to bake and (let's call it...) rustically decorate my cakes and then wave goodbye to them as they walk out the door in somebody else's hands.
Fortunately we had a birthday in the house last month. It was the hubby's. And, it just so happens that Tres Leches is his favorite. So I was going to get to make my cake - and eat it, too. I'd been craving a coconut version, so that's what I decided to go with. And since it was probably going to be our only Tres Leches for our own enjoyment for at least another six months or so, I made it a double.
I have an order for one bound for somebody else's enjoyment next week. Single, though. I wonder what the next occasion I can get away with making one for
by Heather Schmitt-González
- 2 medium-sized coconuts with LOTS of liquid inside
- 2 c. heavy cream
- 1⅔ c. sugar
- 2 c. all-purpose flour
- 3 tsp. baking powder
- ½ tsp. salt
- 10 eggs, separated
- 2 c. sugar, divided
- 2 tsp. pure vanilla extract
- ⅔ c. coconut milk (withOUT gums or stabilizers)
- 1 can (12 fl oz.) evaporated milk
- 1 c. coconut milk (canned is fine)
- 1 recipe sweetened condensed coconut milk (see above)
- 2 pint (4 c.) heavy cream
- ¼ c. + 2 Tbs. sugar
- splash of pure vanilla extract
- unsweetened coconut (freshly grated or bagged), toasted until golden
- fresh fruit
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.