Monday, June 30, 2014

Eating the Americas: Caribbean Tres Leches Cake

Eating the Americas
This weekend I finally tried baking a sweet treat from the Caribbean that I love, but had never made myself - Tres Leches Cake. This delicious cake is moist and light, and flavored with coconut and rum. I wasn't sure how popular it would be with the family, since the kids are not fans of coconut, so I made a smaller size cake than the original recipe I found on Global Table Adventure.
The secret to this cake is letting the three milks soak in all night long. And because of all that milk, it needs to be refrigerated. So clear some room in your fridge, and get ready for a taste of the Caribbean!

I made my cake in a 9x9 pan, and used imitation rum flavoring instead of the real thing.

Caribbean Tres Leches Cake
3 eggs, separated
1 cup sugar
1 cup flour
1/2 tbsp baking powder
pinch of salt
1/2 tsp vanilla
1/3 cup milk

Mix together flour, baking powder, and salt - set aside.  Beat egg whites on medium speed of a stand mixer until soft peaks form. Add sugar gradually, continuing to beat until stiff peaks form. Then beat in egg yolks, one at a time. Add the vanilla to the milk. Alternate adding the flour mixture and the milk mixture to the eggs, about a third of each at a time, beating at low speed.

Pour into a greased 9x9 pan, and bake at 350 degrees for 30-35 minutes.  Let it cool for about 30 minutes before pouring on the milk mixture.

Combine 6 ounces of evaporated milk (about half a can, or 3/4 cup), 1/4 cup coconut milk, 1/2 cup sweetened condensed milk, and about a teaspoon of rum flavoring.  (You could substitute heavy cream for the sweetened condensed milk if you'd like a version that is not quite as sweet.) Prick holes all over the top of the cake with a fork, and pour the milk mixture evenly across the top. Cover and refrigerate overnight or for about 8 hours. It needs that long for the milk to soak right into the cake.

The next day, whip 1 cup heavy cream with 2 tbsp sugar until spreadable. Spread over the cake and, if you wish, top with maraschino cherries, toasted shredded coconut, or other fruit.

If you have any left over, make sure to store it covered in the fridge! Or invite me over and I will help you eat it! There were only three of us home on the weekend, and since Kennady isn't big on coconut flavor, I took our leftover cake to church and shared it in our adult small group, where it received compliments! Yay!

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Lisa Boyle said...

This looks so good! Making me hungry. :-) Thanks for linking up with "Try a New Recipe Tuesday." Hope you can join us again this week.

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