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Rum Tres Leches Cake with Toasted Coconut Flakes
Created by: Howcan Team
Ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs
- 1 cup white sugar
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 can (12 ounces) evaporated milk
- 1 can (14 ounces) sweetened condensed milk
- 1/4 cup rum
- 1 1/2 cups heavy cream
- 1/2 cup sweetened shredded coconut flakes
Instructions
- Preheat the oven to 350 degrees F. Grease and flour a 9x13 inch baking dish.
- In a medium bowl, sift together 1 cup of flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt.
- Separate the egg yolks from the whites. In a large mixing bowl, beat the egg yolks with 3/4 cup of sugar until light and fluffy. Stir in the 1/3 cup of milk and 1 teaspoon of vanilla extract. Gradually fold in the flour mixture until just combined.
- In a separate clean bowl, beat the egg whites until soft peaks form. Gently fold the beaten egg whites into the batter. Pour the batter into the prepared baking dish and spread it out evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool for 10 minutes.
- In a large bowl, whisk together the evaporated milk, sweetened condensed milk, and rum. Pierce the surface of the cake with a fork several times. Slowly pour the milk mixture over the cake, allowing it to soak in. Cover and refrigerate for at least 4 hours or overnight.
- In a mixing bowl, whip the heavy cream with the remaining 1/4 cup of sugar until stiff peaks form. Spread the whipped cream over the top of the cake.
- In a dry skillet over medium heat, toast the coconut flakes, stirring constantly, until golden brown and fragrant. Sprinkle the toasted coconut flakes over the whipped cream.
- Slice and serve the Rum Tres Leches Cake with Toasted Coconut Flakes. Enjoy!
The history of Rum Tres Leches Cake with toasted coconut flakes is a delightful fusion of flavors and cultures. This decadent dessert originated in Latin America, where the traditional Tres Leches Cake, a sponge cake soaked in three types of milk, gained popularity. The addition of rum infuses a rich, aromatic depth to the cake, elevating its indulgent appeal. The toasted coconut flakes provide a delightful crunch and a hint of tropical sweetness, adding a delightful contrast to the creamy texture of the cake. This delightful twist on the classic Tres Leches Cake has become a favorite in many Latin American and Caribbean restaurants, where talented chefs skillfully blend the flavors to create a memorable dessert experience. For the best version of this dish, seek out restaurants with a passion for authenticity and attention to detail. The key to perfecting this dessert lies in achieving the ideal balance of moistness from the milk soak, the richness of the rum, and the delightful crunch of the toasted coconut flakes. Whether enjoyed in a bustling city eatery or a cozy family-owned restaurant, Rum Tres Leches Cake with toasted coconut flakes is a delightful treat that captures the essence of Latin American culinary creativity.
50 min
12
380 calories
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