Mexican Coconut Tres Leches Cake Recipe
Mexican Coconut Tres Leches Cake Recipe. Your tres leches cake batter is now ready for the oven! Pour the vanilla sauce over the cake.
I used the amount written in the recipe, and the cake was moist but not wet, as it should have been. Using a toothpick or skewer, poke holes all over. Add in the flour mixture until just barely combined, then fold into the egg white mixture gently.
Place Coconut In Rockcrok® Dutch Oven.
A supereasy cake recipe that everyone will be asking you for. Mexican tres leches cake | “three milks” cake. Go down the edges as well.
Then, Make Double The Amount Of Soaking Fluid.
Pour the vanilla sauce over the cake. Place the three milks and the rum in a large bowl and whisk until combined. Spread the coconut evenly onto a baking sheet and toast until lightly golden brown, stirring.
Tres Leches Cake, Or “Three Milks” Cake In Spanish, Is A Classic Dessert Served Throughout Mexico And Other Latin American Countries.soaked In Three Types Of Milk And Topped With Fluffy Whipped Cream, This Light, Spongy Cake Is Perfect For Birthdays, Weddings, Cinco De Mayo, Or Any Celebration That Calls For A Sweet.
Let cake cool 15 minutes then poke cake all over with a skewer or fork. Remove cake from oven and place on a cooling rack. Grease a 13×9 baking dish/cake pan.
It’s Perfect For Cinco De Mayo Or A Birthday Party.
Preheat the oven to 350 degrees f. Make double, punch the heck out of the cake with. Sprinkle with cinnamon, add raspberries—or both!
And, You Can Even Freeze The Cake After You.
This tres leches recipe is best to eat within 2 days but you can leave it up to 4 days in the fridge if wrapped tight and stored properly. Preheat oven to 325 degrees fahrenheit. There will be a lot of liquid so flat plates are not a good idea.