Coconut Tres Leches Cake
Serves 4 | with Cinnamon Whipped Cream
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. It's the perfect post-dinner treat!
Allergens:
Milk
•Wheat
•Sulphites
•Egg
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time3 hours 10 minutes
Cooking Time10 minutes
DifficultyMedium
Ingredients
serving amount
400 g
Vanilla Baking Mix
(Contains Milk, Wheat)
1 unit(s)
Coconut Milk
300 mL
Sweetened Condensed Milk
(Contains Milk)
4 tbsp
Shredded Coconut
(Contains Sulphites)
2 unit(s)
Egg
(Contains Egg)
1 tsp
Ground Cinnamon
113 mL
Cream
(Contains Milk)
Not included in your delivery
½ cup
Oil*
1 tsp
Butter*
Nutrition Values
Calories1250 kcal
Fat64 g
Saturated Fat29 g
Carbohydrate145 g
Sugar107 g
Dietary Fiber3 g
Protein14 g
Cholesterol160 mg
Sodium1110 mg
Trans Fat0.3 g
Potassium300 mg
Calcium300 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Bowl
•8x8" Baking Dish
•Measuring Spoons
•Measuring Cups
•Medium Bowl
•Medium Non-Stick Pan
•Whisk
Instructions
1
- 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.
2
- 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 dish onto a wire rack to cool slightly, 30 min.
- Prick the top of the cake all over with a skewer or fork.
3
- Combine coconut milk and 1/2 cup sweetened 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.)
4
- 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 of the remaining sweetened condensed milk to another medium bowl. (NOTE: Use remaining condensed milk for a future creation!) Using an electric mixer or whisk, beat cream until soft peaks form, 1-2 min.
- Spread cinnamon whipped cream over top of chilled cake, then sprinkle toasted coconut over top.
- Slice cake and serve.