Coconut Tres Leches Cake as an extra

Coconut Tres Leches Cake as an extra

Name: Coconut Tres Leches Cake as an extra Serves 4
Total time: 3 h 10 min
Yield: 2
Cuisine: Mexican
Ingredients: 400 g Vanilla Baking Mix; 1 unit(s) Coconut Milk; 300 mL Sweetened Condensed Milk; 4 tbsp Shredded Coconut; 2 unit(s) Egg; 1 tsp Ground Cinnamon; 113 mL Cream; ½ cup Oil*; 1 tsp Butter*

Serves 4

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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!

Allergens:

Milk

•Wheat

•Sulphites

•Egg

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time3 hours 10 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

400 g

Vanilla Baking Mix

(Contains Milk, Wheat)

1 unit(s)

Coconut Milk

300 mL

Sweetened Condensed Milk

(Contains Milk)

4 tbsp

Shredded Coconut

(Contains Sulphites)

2 unit(s)

Egg

(Contains Egg)

1 tsp

Ground Cinnamon

113 mL

Cream

(Contains Milk)

Not included in your delivery

½ cup

Oil*

1 tsp

Butter*

Nutrition Values

Calories1250 kcal

Fat64 g

Saturated Fat30 g

Carbohydrate145 g

Sugar107 g

Dietary Fiber3 g

Protein14 g

Cholesterol160 mg

Sodium1110 mg

Trans Fat0.3 g

Potassium175 mg

Calcium300 mg

Iron3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Bowl

•8x8" Baking Dish

•Measuring Spoons

•Measuring Cups

•Medium Bowl

•Medium Non-Stick Pan

•Whisk

Instructions

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.