This is the perfect cake to serve a large number of people, it makes a super moist, large rectangular cake that can be cut into enough pieces to serve 15 – 20 people, maybe more if they are like most people and are only going to have a taste. It will be on my Christmas Dessert buffet this year.
As with my latest fad I like to get an interactive aspect to the serving on a buffet. I will write a sign describing the cake and offer serving suggestions. In this case, an assessment of toppings, including my Cumquat sauce, berries that have been macerated in coarse sugar for an hour or so, and toasted almond slivers will be served in bowls for constructing the dessert.
Coconut Tres Leches Cake
Ingredients
Dry ingredients
- 190g plain flour
- 10g baking powder
- 4g salt
Wet ingredients
- 4 extra large eggs, at room temperature
- 200g white sugar
- 10ml pure vanilla extract
Added when mixing together
- 120ml whole milk
For the milk mixture:
- 180ml heavy cream
- 1 x 385g can evaporated milk
- 1 x 320g can sweetened condensed coconut milk or 395g condensed milk (same volume)
- 1/4tsp pure almond extract or amoretto
- Seeds scraped from one vanilla bean
For the topping:
- 500ml heavy cream
- 30g powdered sugar
- 2tbs cream cheese (to help stabilise the whipped cream-optional)
- 5ml vanilla extract
- 250g mixed fresh raspberries and sliced strawberries
- 50g toasted coconut flakes
- 1 x 565g can crushed pineapple, drained thoroughly
Method
- Preheat the oven to 175°C
- Grease a 23x33cm baking pan.
- Sift the flour, baking powder, and salt into a small bowl, stir to combine and set aside
- In a stand mixer, beat the eggs, granulated sugar, and vanilla on medium-high speed for 10 minutes until light yellow and fluffy.
- Meanwhile sift the flour, baking powder, and salt into a small bowl, stir to combine and set aside.
- Reduce the speed to low and slowly add half the flour mixture, then the milk, and finally the remaining flour mixture. Mix the sides in with a rubber spatula to ensure the batter is well combined
- Pour the batter into the prepared pan, tap on the bench to smooth the top, and bake for 25 minutes, until the cake springs back when touched lightly in the middle and tooth pick inserted into the centre of the cake comes out clean.
- Set a timer for 30 minutes to allow the cake to cool in the pan.
- While the cake is cooling, prepare the milk mixture by mixing together the heavy cream, evaporated milk, sweetened condensed coconut milk, almond extract/amoretto, and vanilla bean seeds.
- Using a fork or a toothpick with a blunt end, poke holes all over the cooled cake, about every 1cm. It is best not to go all the way through to the bottom.
- Slowly pour the milk mixture over the cake, right out to the edgrs allowing it to absorb before adding more. You may not need all the wet mixture, stop when the cake stops absorbing liquid. If there’s any remaining milk mixture, reserve it for serving alongside the cake.
- Cover and refrigerate for at least 6 hours or overnight.
- This cake is so moist that it needs to be served in the baking tray
- Whip the 500ml heavy cream with cream cheese, icing sugar and vanilla extract until stiff peaks form.
- Refrigerate until ready to serve
- Before serving spread the whipped cream over the cake
- Garnish with toasted coconut flakes.
- Serve with mixed berries or cumquat sauce.
- Alternatively put a layer of crushed, well drained tinned pineapple on the cake before the cream layer.