• Prep Time
    240 Mins
  • Cook Time
    0 Mins
  • Total Time
    240 Mins
  • The base number of servings for this recipe is 8
    OK

    Coconut Rum Tres Leches Cake

    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.


    Ingredients
    For the Cake
    1
    cup
    all purpose flour
    1
    teaspoon
    baking powder
    3
    eggs (separated)
    1
    cup
    granulated sugar
    1/2
    teaspoon
    vanilla extract
    1/4
    cup
    unsweetened coconut milk
    1/3
    cup
    unsweetened finely shredded coconut
    For the Sauce
    1
    14-ounce can condensed milk
    1 1/2
    cups
    coconut milk
    1
    cup
    heavy cream
    1 1/2
    tablespoons
    dark rum
    For the Whipped Cream
    2
    cups
    cold heavy cream
    3
    tablespoons
    granulated sugar
    Directions
    Preheat the oven to 350 degrees. Spray the inside of a 9-inch round cake pan with nonstick cooking spray.
    Combine flour and baking powder in a small bowl and set aside.
    In the bowl of a stand mixer fitted with the paddle attachment, whip egg whites until they form soft peaks. Add sugar and whip until the mixture is meringue-like in texture. Add the yolks one at a time and mix to combine. Then add the flour mixture and coconut milk alternately, beginning and ending with the flour mixture.
    Using a rubber spatula, gently fold the shredded coconut by hand into the batter until just combined. Be careful not to over mix.
    Pour the batter into the prepared cake pan and bake for 35-40 minutes or until the top is firm to the top and a toothpick inserted into the center comes out clean.
    Meanwhile, combine the condensed milk, coconut milk, heavy cream and rum and set aside.
    As soon as the cake comes out of the oven, evenly poke holes in the still hot cake and evenly ladle about half of the sauce over the cake until it has been absorbed. Refrigerate immediately for at least 2 hours, preferably 4-6 hours.
    Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream and sugar until stiff.
    To serve, ladle about a 1/4 cup of the sauce on the bottom of a plate. Place a slice of cake on top and top the cake with a dollop of whipped cream.

    The base number of servings for this recipe is 8
    OK

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