Coconut Tres Leches Cake
with Cinnamon Whipped Cream- Blé
- Lait
- Oeuf
- Poisson
- Sésame
- Moutarde
- Sulfites
- Oeuf
- Noix
- Crustacés
- Gluten
- Arachides
- Soya
- Peut contenir des traces d’allergènes
- Triticale
- Lait
- Blé
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!
Ingrédients
400 g
Mélange à pâtisserie vanille
(Contient: Blé, Lait Peut contenir : Poisson, Sésame, Moutarde, Sulfites, Oeuf, Noix, Crustacés, Gluten, Arachides, Soya)
1 pièce(s)
Lait de coco
300 ml
Lait condensé sucré
(Contient: Lait)
4 cs
Noix de coco, râpée
(Peut contenir : Poisson, Sésame, Moutarde, Sulfites, Oeuf, Noix, Crustacés, Arachides, Soya, Triticale, Lait, Blé)
2 pièce(s)
Œuf
(Contient: Oeuf)
2 g
Cannelle, moulue
(Peut contenir : Sésame, Moutarde, Sulfites, Noix, Arachides, Soya, Triticale, Lait, Blé)
113 ml
Crème
(Contient: Lait)
Pas inclus dans votre livraison
½ tasse(s)
Huile*
2 cc
Beurre*
Instructions
- 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.
