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Coconut Strawberry 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, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 can (13.5 oz) coconut milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 2 cups sliced strawberries
- Whipped cream and additional strawberries for garnish
Instructions
- Preheat the oven to 350°F. Grease and flour a 9x13 inch baking dish.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the egg yolks with 3/4 cup of sugar until pale and creamy. Stir in the milk and 1 teaspoon of vanilla extract. Gradually fold in the flour mixture until well combined.
- In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue beating until stiff peaks form. Gently fold the beaten egg whites into the cake batter until no white streaks remain.
- Pour the batter into the prepared baking dish and spread it out evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the tres leches mixture. In a large bowl, whisk together the coconut milk, sweetened condensed milk, heavy cream, and 1 teaspoon of vanilla extract.
- Once the cake is done, remove it from the oven and let it cool for 10 minutes. Using a fork, poke holes all over the surface of the cake. Slowly pour the tres leches mixture over the cake, allowing it to soak in as much as possible. Cover and refrigerate for at least 4 hours, or overnight.
- Before serving, top the cake with sliced strawberries and a dollop of whipped cream. Enjoy!
The history of Strawberry Tres Leches Cake with coconut milk dates back to the fusion of Latin American and tropical flavors. This delectable dessert originated in Mexico and has since spread across the Americas. Renowned chefs like Pati Jinich and Marcela Valladolid have popularized this variation, infusing the traditional recipe with the rich, creamy taste of coconut milk. The best version of this dish can be savored in authentic Mexican and Latin American restaurants, where the cake is soaked in a mixture of coconut milk, condensed milk, and evaporated milk, creating a luscious, tropical twist. The key to perfecting this dessert lies in achieving the ideal balance of sweetness and moisture, making it a delightful treat for any occasion.
60 min
12
380 calories
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