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Coconut Rum Tres Leches Cake
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
- 1/2 cup coconut rum
- 1 cup heavy cream
- 1/2 cup sweetened shredded coconut
- 1/4 cup coconut rum
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350 degrees F. Grease and flour a 9x13 inch baking dish.
- In a medium bowl, whisk together 1 cup of flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt.
- In a large mixing bowl, beat 5 eggs with 1 cup of sugar until light and fluffy. Stir in 1/3 cup of milk, 1 teaspoon of vanilla extract, and 1/2 cup of coconut rum.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined. Pour the batter into the prepared baking dish.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool in the pan for 10 minutes.
- In a separate bowl, whisk together the evaporated milk, sweetened condensed milk, and 1/4 cup of coconut rum. Pierce the surface of the cake with a fork several times, then slowly pour the milk mixture over the cake, allowing it to soak in.
- Cover and refrigerate the cake for at least 4 hours, or overnight, to allow the milk mixture to fully soak into the cake.
- In a small saucepan, heat 1 cup of heavy cream over medium heat until it just begins to simmer. Remove from heat and stir in 1/2 cup of sweetened shredded coconut. Let the mixture steep for 10 minutes, then strain the coconut cream through a fine-mesh sieve, pressing on the coconut to extract as much flavor as possible.
- In a bowl, whisk together the strained coconut cream, 1/4 cup of coconut rum, and 1 cup of powdered sugar until smooth. Drizzle the coconut rum glaze over the chilled Tres Leches Cake.
- Slice and serve the Coconut Rum Tres Leches Cake, garnished with additional shredded coconut if desired. Enjoy!
The history of Rum Tres Leches Cake with a coconut rum glaze 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, was infused with the tropical essence of coconut and the rich warmth of rum. The addition of a coconut rum glaze adds a luscious, boozy twist to this beloved classic. Renowned chefs in the Caribbean and coastal regions have perfected this recipe, infusing it with their own unique flair. Today, the best versions of this indulgent treat can be found in upscale Caribbean resorts and renowned Latin American bakeries. The key to mastering this dessert lies in achieving the perfect balance of moistness from the three milks, the aromatic coconut flavor, and the subtle kick of rum in the glaze. For a twist, some chefs also incorporate toasted coconut shavings or a sprinkle of nutmeg to elevate the flavor profile. Whether enjoyed in a beachside cafe or homemade with love, Rum Tres Leches Cake with a coconut rum glaze is a true celebration of tropical indulgence.
50 min
12
380 calories
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