Sumptuous Brazilian Coconut Tres Leches Cake – A Mouthwatering Vegetarian Delight

Allergens

Eggs, Milk

Ingredients

• 1 cup all
• purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 5 large eggs, separated
• 1 cup granulated sugar, divided
• 1 can (13.5 oz) coconut milk
• 3/4 cup whole milk
• 1 can (14 oz) sweetened condensed milk
• 1 tsp pure vanilla extract
• 1 cup unsweetened shredded coconut, toasted

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour an 8 inch round cake pan. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl, beat egg yolks with 3/4 cup sugar until pale and creamy. Add coconut milk, whole milk, sweetened condensed milk, and vanilla extract stir to combine. Gradually add the dry ingredients, mixing well. In another large bowl, using an electric mixer, beat egg whites until soft peaks form. With the mixer running, gradually add 1/4 cup sugar and continue beating until stiff peaks form. Gently fold the beaten egg whites into the cake batter. Pour the batter into the prepared pan and bake for 35 40 minutes or until a toothpick inserted in the center comes out clean. Cool the cake in the pan on a wire rack for 15 minutes, then turn it out onto a serving plate. To prepare the coconut cream topping, whisk together the coconut milk and sweetened condensed milk until smooth. Pour evenly over the cooled cake, allowing it to soak in. Sprinkle the toasted shredded coconut evenly over the top of the cake. Refrigerate the cake for at least 4 hours or overnight before serving.

Chef’s Insight

Toasting the coconut adds depth of flavor and a delightful contrast in texture.

Notes

This recipe requires advance preparation due to refrigeration time.