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.
BANANA TRES LECHES DESSERT
Tres Leches cake is the Hispanic-influenced dessert showing up on restaurant dessert menus. Soaked in three sweet milks, this version boasts using a foolproof Betty Crocker™ Super Moist™ cake mix to make it easy.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h55m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan.
- In large bowl, beat cake mix, water, oil, eggs and mashed bananas with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- Poke top of cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. In large bowl, stir together condensed milk, coconut milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate at least 2 hours or overnight until mixture is absorbed into cake.
- Spread frosting over cake. Garnish each serving with banana slices and/or toasted coconut. Store loosely covered in refrigerator.
Nutrition Facts : Calories 360, Carbohydrate 54 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 40 g, TransFat 1 1/2 g
COCONUT TRES LECHES CAKE
Tres Leches Cake, popularized in many Latin countries, is one of my favorite cakes; sweet, super moist and rich, but not heavy. It's typically made with a yellow or white cake that gets soaked with three types of milk: evaporated milk, sweetened condensed milk and whole milk or cream, and topped with fluffy whipped cream. I wanted to make a non-dairy version, so I went with a blend of almond and coconut milk and topped it with coconut whipped topping. It gives this cake a tasty and unique flavor twist. I also opted for a box cake mix for the batter to save time. I hope you love it as much as I do!
Provided by Katie Lee Biegel
Categories dessert
Time 11h35m
Yield 10 to 12 servings
Number Of Ingredients 7
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 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.
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- Place a rack in middle of oven and preheat to 350°. Separate yolks from 7 large eggs over a small bowl to catch egg whites. Place yolks in the bowl of a stand mixer.
- Thoroughly wash and dry whisk and mixer bowl, then beat egg whites, 1 tsp. cream of tartar, and remaining ½ cup (100 g) granulated sugar on medium-high until meringue is glossy and forms medium peaks, about 4 minutes.
- Using a large rubber spatula, gently fold half of the meringue into yolk mixture (err on the side of mixing less; it’s okay if there are quite a few large streaks of egg white).
- Scrape batter into a metal 13x9" baking pan (no need to grease—batter will rise higher in an ungreased pan) and gently spread into an even layer with a large offset spatula, making sure to work into corners.
- Using a chopstick, poke holes into cake, spacing ½" apart and wiggling chopstick gently to widen holes and reach bottom of pan.
- Heat one 3"-long cinnamon stick, one 13.5-oz. can unsweetened coconut milk, 2 cups whole milk, 2 cups heavy cream, 1 cup (200 g) granulated sugar, and 2 tsp.
- Gradually pour 6 cups coconut milk mixture over cake (it may look like too much, but it will all soak in eventually.) Let cake sit, occasionally tilting pan to redistribute any liquid pooling on the surface, until most of liquid is absorbed, about 1½ hours.
- Remove any pieces of cinnamon stick from cake and discard. Wrap cake tightly and chill until cold, at least 3 hours. Transfer leftover coconut mixture in saucepan to an airtight container; cover and chill.
- Just before serving, stir together 1 cup jam or preserves (such as strawberry, guava, or pineapple) and 2 tsp. fresh lemon juice in a small bowl.
- Using an electric mixer on medium-high speed, beat 1 tsp. vanilla extract, remaining 2 cups heavy cream, 2 Tbsp. (25 g) granulated sugar, and ½ tsp.
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