Pastel de Tres Leches de Coco (Coconut Tres Leches Cake)

I can't remember who asked for it, but THANK YOU. I want to kiss the person who asked for a Tres Leches Cake recipe on the face for two reasons. One, it gave me an excuse to cyber stalk a friend from college. For the record, Marta is doing great and is currently working as a translator for the United Nations, which is exactly what she said she was going to do when we were sitting in a Business Spanish class a whole bunch of years ago.

Rock on, Marta.

The other fantastic side effect of that request was, well, THIS.

Cheese and crackers, y'all. I heart me some Tres Leches Cake and I had completely forgotten.

This recipe is Marta's because when you want a Tres Leches Cake recipe, you ask your really awesome Peruvian friend for one. If you're super lucky, she'll give you one that has a coconut twist to it.

For what it's worth, Tres Leches Cakes are called that because they are drenched in milk. Oddly, they aren't mushy or anything, though. It's some weird and wonderful chemistry. You get a rich, moist cake that doesn't need any sort of icing. It's just plain good.

Pastel de Tres Leches de Coco

Cake
4 large eggs
3/4 cup sugar
1/4 cup cold water
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup flour
1 teaspoon baking soda

Tres Leches
1 can sweetened condensed milk
1 can (15 oz) of crema de coco (Cream of Coconut -- Goya is one brand that's available in Pittsburgh. It's not coconut milk, but rather a cream made from coconut. It's AMAZING. You can find it in the ethnic foods aisle.)
1 cup heavy cream
4 tablespoons rum

Topping
1/2 cup whipping cream
3 tablespoons powdered sugar
2 cups strawberries, sliced
2 kiwis, peeled and cut into chunks
1/2 cup toasted coconut flakes

1. Preheat oven to 350 degrees. Spray a 11x7" glass baking pan with nonstick cooking spray.

2. In a large mixing bowl, beat the eggs on high until they are bubbly. Slowly add the sugar and continue to beat on high until the mixture thickens. It takes about five minutes.

3. Turn the mixer speed to low and add the water, salt, and vanilla.

4. Slowly add the flour and baking soda, beating until just mixed.

5. Pour the cake batter into your prepared baking pan and bake for 15-20 minutes at 350 degrees. You'll know it's done when the edges start to brown and you can stab the center with a fork and it comes out clean. (Marta's original recipe didn't use the word "stab." That's unfortunate, methinks.)

6. When the cake is done, allow it to cool in the pan for at least an hour.

7. While the cake is cooling, make yourself some tres leches. Combine the sweetened condensed milk, crema de coco, heavy cream, and rum in a large bowl and stir. Put it in the fridge while you wait for that cake to be cool.

8. When the cake is cool, stab it! Seriously. Take a toothpick and poke a whole bunch of holes in it. Think you've got enough holes? Great! Now go stab the cake some more.

9. Slowly pour the tres leches over top of the cake. Put it in the fridge and let it sit for at least two hours so that the cake can absorb as much of the liquid as possible.

(I know this seems like a terrible idea, but it so definitely is not. I swear.) (Also, it's sort of magical how all that liquid disappears.)

10. When you're nearly ready to serve the cake, mix the whipped cream that is for the topping and the powdered sugar together at high speed until peeks form. Spread the whipped cream over top of the entire cake and then sprinkle it with the strawberries, kiwi, and coconut.

Rich? Yes. Worth it? OH YES.

Comments

[Ash]

A fork is a much better stabby option then a toothpick. :)

[Corrine]

This sounds amazing!

[hello haha narf]

oh my. sounds tremendous.