My favorite part of cooking and baking at home is experimenting with ingredients and reinventing classic recipes. Every now and then a promising kitchen experiment turns into a flop. But perseverance always wins in the end, as it did with this creation.
Tres leches cake gets it name from the three milks that gives it its distinct flavor and texture - condensed milk, evaporated milk and whole milk or heavy cream. However, only a portion of one of the milks is baked into the actual cake. The rest are combined and poured over the finished cake and left to soak in it, which leaves you with a cake that is always moist and tastes better over time.
This recipe takes the beloved tres leches cake and kicks it up a few tasty notches. With the addition of finely shredded coconut, coconut milk and dark rum, it's dessert and a cocktail rolled into one. If you like extra boozy desserts feel free to add a little more rum. But note that a little dark rum goes a long way in this recipe.
In this reinvented classic, the creamy coconut milk and dark rum dance along to perfume your mouth to make this cake the perfect end to just about any meal.
For The Cake
For The Sauce
For The Whipped Cream
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A blog focused on the ingredients and recipes of the Latin kitchen, In the Kitchen will rely on a cast of regular blog contributors who are already writing and recipe-testing in the Latin food space. Bringing readers their daily thoughts on classic dishes, lo-cal updates, modern twists, vegetarian and dessert favorites, as well as a host of beverage ideas, In the Kitchen is the place to derive both inspiration and expert advice.