Caribbean Rum Coconut Tres Leches Cake with Mango Couli and Toasted Coconut Flakes

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup all
• purpose flour 1 1/2 cups granulated sugar, divided 1 cup unsweetened coconut milk 1 can (14 oz) sweetened condensed milk 1 can (12 oz) evaporated milk 3 large eggs 1 teaspoon vanilla extract 1/2 cup dark rum 1/2 cup unsweetened shredded coconut, toasted 4 ripe mangoes, peeled and diced 1/2 cup fresh lime juice 1 tablespoon cornstarch 1/2 cup granulated sugar 1/4 teaspoon ground cinnamon Pinch of salt

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. In a large bowl, whisk together the flour and 1 cup granulated sugar. Add the coconut milk, condensed milk, evaporated milk, eggs, vanilla extract, and mix until smooth. Stir in the rum and half of the toasted shredded coconut. Pour the mixture into the prepared pan. Bake for 30 35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely. In a blender, puree the diced mangoes, lime juice, remaining granulated sugar, cornstarch, and cinnamon until smooth. Pour the mixture into a saucepan and cook over medium heat, stirring constantly, until it thickens and becomes a coulis consistency. Let it cool completely. To serve, slice the cooled cake into squares, place each piece on a plate, and drizzle with mango coulis. Top with a sprinkle of toasted coconut flakes and remaining shredded coconut for added texture and flavor.

Chef’s Insight

To enhance the Caribbean flavors, consider using dark brown sugar instead of granulated sugar.

Notes

Make sure to toast the coconut flakes before using them in the cake and as a garnish for the best flavor and texture.