Coconut Tres Leches Cake
Why I Love This Recipe
Last year, I discovered how to make a fabulous Tres Leches Cake. I've been a little obsessed with them since, so now I've created a Coconut Cream version--perfect for the holidays!
Ingredients You'll Need
Cake Layer:
1/4 cup coconut oil, melted
3/4 cup granulated sugar
2 Eggs, room temperature
1 tsp. vanilla extract
1 tsp almond extract
1 Cup flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup buttermilk
Soaking Liquid:
1/2 of a (14 oz) can of sweetened condensed milk
1/2 cup half-and-half
1/2 cup coconut cream
1/4 tsp vanilla
Frosting:
2 cups heavy whipping cream
2 tablespoons powdered sugar
1/2 tsp. vanilla
2 cups shredded coconut
Raspberries or Sugared Cranberries for garnish
Directions
Preheat oven to 350 degrees F.; grease and flour an 8 inch cake pan (using an 8" rather than a 9" pan will make it easier to split in half).
In a large mixing bowl, whisk together the coconut oil, sugar, eggs, and vanilla. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Fold the flour mixture into the egg mixture. Slowly add the buttermilk, mixing until well blended.
Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until the top springs back when lightly touched. Remove from oven and cool for at least ten minutes before removing from pan. Carefully, cut the cake in half, horizontally. Place each half sliced side up on a rack to cool completely. While the cake is cooling, whisk together the sweetened condensed milk, the half/half, and the coconut cream. Slowly pour the liquid over each half of the cake. Cover and chill for several hours.
When ready to assemble the cake, whip the cream until stiff, adding the powdered sugar. Place one of the cake halves on a serving plate, cut side up. Spread whipped cream over the top of the cake layer, and then top with the second cake half. Frost the top and the sides of the cake with the remaining whipped cream. Sprinkle the coconut on top of the cake and lightly press more coconut onto the sides. Garnish with raspberries or sugared cranberries, if desired.
