Coconut Tres Leches Cake
with Cinnamon Whipped Cream- Wheat
- Milk
- Egg
- Fish
- Sesame
- Mustard
- Sulphites
- Egg
- Tree nuts
- Crustaceans
- Gluten
- Peanuts
- Soy
- May contain traces of allergens
- Triticale
- Milk
- Wheat
Sink your teeth into this mouthwatering "three milks" cake topped with toasted coconut and just bursting with flavour! Soft vanilla cake is soaked in a mixture of coconut milk and condensed milk, then topped with a decadent layer of freshly whipped cinnamon cream. The perfect post-dinner treat!
Ingredients
400 g
Vanilla Baking Mix
(Contains: Wheat, Milk May be present: Fish, Sesame, Mustard, Sulphites, Egg, Tree nuts, Crustaceans, Gluten, Peanuts, Soy)
1 unit(s)
Coconut Milk
300 mL
Sweetened Condensed Milk
(Contains: Milk)
4 tbsp
Shredded Coconut
(May be present: Fish, Sesame, Mustard, Sulphites, Egg, Tree nuts, Crustaceans, Peanuts, Soy, Triticale, Milk, Wheat)
2 unit(s)
Egg
(Contains: Egg)
2 g
Cinnamon, ground
(May be present: Sesame, Mustard, Sulphites, Tree nuts, Peanuts, Soy, Triticale, Milk, Wheat)
113 mL
Cream
(Contains: Milk)
Not included in your delivery
½ cup
Oil*
2 tsp
Butter*
Nutrition Values
Cooking Steps
- Grease the base and sides of an 8x8-inch baking dish with 1 tsp softened butter.
- Add eggs, 1/2 cup oil and 2/3 cup water to a large bowl, then whisk to combine. Add Vanilla Baking Mix, then whisk until smooth.
- Transfer cake batter to the prepared baking dish.
- Bake in the middle of the oven until lightly golden-brown and a toothpick inserted into the middle comes out clean, 25-35 mins.
- When cake is done, transfer baking tin onto a wire rack, to cool slightly, 30 min.
- Prick the top of the cake all over with a skewer or fork.
- Combine coconut milk and 1/2 cup condensed milk in a medium bowl.
- Slowly pour coconut milk mixture over top of the cake, then place in the refrigerator to let the flavours meld, 1 hour. (NOTE: The coconut milk will pool around the edges of the pan at first and slowly absorb into the cake over time.) (TIP: The flavours will intensify the longer the cake sits in the fridge. For best results, refrigerate overnight.)
- Before serving, heat a medium non-stick pan over medium-high heat.
- When hot, add coconut to the dry pan. Toast, stirring often, until golden, 1-2 min. Transfer to a plate.
- Add cream, half the cinnamon and 1 tbsp remaining condensed milk to another medium bowl. (NOTE: Use remaining condensed milk for a future creation!) Using an electric mixer or hand whisk, beat cream until soft peaks form, 1-2 min.
- Spread cinnamon whipped cream over top of chilled cake, then sprinkle with toasted coconut over top.
- Cut cake into desired number of slices.
