Name: Coconut Tres Leches Cake with Cinnamon Whipped Cream
Total time: 3 h 10 min
Yield: 2
Cuisine: Mexicaine
Ingredients: 400 g Vanilla Baking Mix; 225 ml Lait de coco; ½ tasse(s) Lait condensé sucré; 4 cs Noix de coco, râpée; 2 pièce(s) Œuf; ½ tasse(s) Huile*; 1 cc Cannelle; 113 ml Crème; 1 cc Beurre*

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Recettes

Coconut Tres Leches Cake

with Cinnamon Whipped Cream

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

Sink your teeth into this mouthwatering "three milks" cake topped with toasted coconut and just bursting with flavour! Soft vanilla cake is soaked in a mixture of coconut milk and condensed milk, then topped with a decadent layer of freshly whipped cinnamon cream. It's the perfect post-dinner treat!

Allergènes:

Lait

•Sulfites

•Oeuf

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation3 heures 10 minutes

Temps de cuisson

DifficultéMoyen

Ingrédients

/ sert 4 personnes

400 g

Vanilla Baking Mix

225 ml

Lait de coco

½ tasse(s)

Lait condensé sucré

4 cs

Noix de coco, râpée

2 pièce(s)

Œuf

1 cc

Cannelle

113 ml

Crème

Pas inclus dans votre livraison

½ tasse(s)

Huile*

1 cc

Beurre*

Informations nutritionnelles

Énergie (kcal)1060 kcal

Graisses61 g

dont saturés28 g

Glucides112 g

dont sucres74 g

Fibres3 g

Protéines11 g

Cholestérol150 mg

Sel1050 mg

Gras Trans0.3 g

Potassium250 mg

Calcium225 mg

Fer3 mg

Ustensiles

•Grand bol

•Plat de cuisson de 20x20 cm

•Verre doseur

•Cuillères à mesurer

•Bol à mélanger, moyen

•Poêle antiadhésive moyenne

•Fouet

Instructions

Before starting, preheat the oven to 350ºF.Gather all required baking tools.Remove 2 tsp butter from the fridge and set aside in a warm place to soften. Grease the base and sides of an 8x8-inch baking dish with 1 tsp softened butter.Add eggs, 1/2 cup oil and 2/3 cup water to a large bowl, then whisk to combine. Add Vanilla Baking Mix, then whisk until smooth. Transfer cake batter to the prepared baking dish.

Bake in the middle of the oven until lightly golden-brown and a toothpick inserted into the middle comes out clean, 25-35 mins. When cake is done, transfer baking dish onto a wire rack to cool slightly, 30 min.Prick the top of the cake all over with a skewer or fork.

Combine coconut milk and 1/2 cup sweetened condensed milk in a medium bowl. Slowly pour coconut milk mixture over top of the cake, then place in the refrigerator to let the flavours meld, 1 hour. (NOTE: The coconut milk will pool around the edges of the pan at first and slowly absorb into the cake over time.) (TIP: The flavours will intensify the longer the cake sits in the fridge. For best results, refrigerate overnight.)

Heat a medium non-stick pan over medium-high heat. When hot, add coconut to the dry pan. Toast, stirring often, until golden, 1-2 min. Transfer to a plate.Add cream, half the cinnamon and 1 tbsp of the remaining sweetened condensed milk to another medium bowl. (NOTE: Use remaining condensed milk for a future creation!) Using an electric mixer or whisk, beat cream until soft peaks form, 1-2 min. Spread cinnamon whipped cream over top of chilled cake, then sprinkle toasted coconut over top. Slice cake and serve.