Coconut Tres Leches Cake

Coconut Tres Leches Cake Coconut Tres Leche Cake I have joined a fabulous group of bloggers to present to you: The 12 Cakes Of December!! I have been dreaming of this cake! Coconut Tres Leches Cake! Let me tell you I was over the moon when I read how easy it was to make!! My cake is Day 3 of the 12 Cakes Of December!! This is a super easy cake, soaked with a milky mixture laced with dark rum and coconut milk. I served this cake at a party and my guests were just loving this cake, going back for second and third pieces. My son is a huge pie fan, and he just loved this cake. By the time our guests were leaving the party, there was nothing but an empty baking dish and a whole bunch of recipe requests. So here it is! Be sure to make it well before you want to serve it—the longer it sits, the better it gets. And don’t skip the toasted coconut! INGREDIENTS Butter, for coating the baking dish ( I used Pam spray) 1 cup all-purpose flour 6 large eggs 1 cup granulated sugar 1 (14-ounce) can sweetened condensed milk 2/3 cup evaporated milk (not nonfat) 1/2 cup unsweetened canned coconut milk 1 tablespoon dark rum, such as Myers’s, plus more as needed 1 cup sweetened flaked coconut 1 1/2 cups heavy cream 1 tablespoon powdered sugar INSTRUCTIONS Heat the oven to 325°F and arrange a rack in the middle. Coat a 13-by-9-inch glass baking dish with butter; set aside. Place the flour in a small bowl and whisk to aerate and break up any lumps; set aside. Separate the eggs, placing the yolks in the bowl of a stand mixer. Reserve the whites in a separate, very clean, medium bowl. Add the sugar to the yolks and, using the paddle attachment, beat on high speed until pale yellow, about 5 minutes. Transfer the mixture to a large bowl; set aside. Thoroughly clean and dry the stand mixer bowl. Place the egg whites in the clean bowl and, using the whisk attachment, whip on high speed until medium peaks form, about 1 1/2 minutes. Using a rubber spatula, stir about a third of the egg whites into the yolk mixture to lighten it. Then gently fold in the remaining whites. Sprinkle the flour over the egg mixture and gently fold it in, just until there are no more white flour streaks. (Do not over mix.) Pour the batter into the prepared baking dish and bake until the cake is puffed and golden and the edges pull away from the sides of the pan, about 20 to 25 minutes. Meanwhile, place the three milks and the rum in a large bowl and whisk until combined; set aside. Remove the cake from the oven and place on a wire cooling rack. Using a toothpick or wooden skewer, poke holes all over the cake and allow to cool for 15 minutes. Pour the milk mixture evenly over the cake and continue cooling, about 45 minutes more. Tightly cover with plastic wrap and refrigerate at least 4 hours or overnight. When the cake is ready to serve, spread the coconut in an even layer in a large frying pan. Toast over medium heat, stirring often, until lightly browned and fragrant, about 5 minutes. (If the coconut begins to burn, reduce the heat.) Immediately remove from the pan to a small bowl. Place the heavy cream and powdered sugar in large bowl and whisk until medium peaks form. (If you like, flavor it with a teaspoon of dark rum.) Slice the cake and serve topped with a mound of whipped cream and a sprinkle of toasted coconut. This recipe is adapted from Enjoy!! ~ 12 Cakes of December Line Up ~ Chocolate Truffle Pirouette Cake December 1st ~ Libby ~ Lemony Thyme Chocolate Truffle Pirouette Cake strawberry n cream cake December 2nd ~ Lysska ~ Cooking from a SAHM Strawberry N Cream Cake with Tea Berries Coconut Tres Leches Cake December 3rd ~ Nettie ~ Moore or Less Cooking Coconut Tres Leches Cake S'mores Cake December 4th ~ Lynne ~ 365 Days of Baking & More S’mores Cake Pomegranate-Lime-Bundt-Cake-from-Its-Yummi_ December 5th ~ Becca ~ Cooking with Chef Bec ~ It’s Yummi Pomegranate Lime Bundt Cake Brownie Bombe December 6th ~ Lorinda ~ The Rowdy Baker Brownie Bombe ~ Ice Cream Cake Chocolate Roll with Candy Cane Whipped Cream December 7th ~ Cindy ~ Hun…What’s for Dinner? Chocolate Roll with Candy Cane Whipped Cream Eggnog Pound Cake December 8th ~ Joan ~ Chocolate, Chocolate and more Eggnog Pound Cake Dec 9th~ Abby~ Manila Spoon No Bake White Chocolate Cranberry Cheesecake Dec 10th~  Karen~ Baking In A Tornado White Chocolate Peppermint Cake 1451941_649507201768286_1668077772_n Dec 11th~ Amy~ Crumbs in my Mustachio Hot Cocoalicious Cake 971575_783001805060138_1427821524_n December 12th ~ Cydnee ~ Tampa Cake Girl Tampa Cake Girl’s Red Velvet White Chocolate Cheesecake.
Tomorrow should we pin this lovely picture that the Beautiful Karen made to the top of our pages with the link to our own cake that way it is like a 12 blog roundup giving those that missed/didn't see might have a second chance??? That is my plan if anyone else would like to join in???
  • bakinginatornado

    This cake looks amazing. I’m so glad you chose it. I can’t wait to make it.

    • nettiemoore11

      Thank you Karen! Hope you enjoy it! Let me know when you do!

  • Nicky

    I love the addition of the rum. Nothing like a boozy cake to fight off a winter chill.

    • nettiemoore11

      Thank you Nicky! I agree!


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  • Nellie

    looks yummy

    • nettiemoore11

      Thank you Nellie!


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  • Libby with Lemony

    Nettie my dear. If Tres Leche Cake wasn’t already heaven, you sprinkle coconut love over it and turn it a bit sinful (in a good way). I love your cake!!

  • libby2224

    My dear Nettie, if Tres Leche Cake wasn’t already heaven, you go and sprinkle coconut love on it and make it a bit sinful (in the best way). I love your cake!!

    • nettiemoore11

      Thank you Libby!You are just the sweetest! Nettie

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  • taranoland

    Your cake looks so very good, thank you for sharing such a delicious recipe!!

    • nettiemoore11

      Thank you so much Tara! Nettie

  • Joanne T Ferguson (@mickeydownunder)

    G’day! This looks delicious! Great for any party!
    Cheers! Joanne