Author Notes: I started making tres leches because it is my neighbor's favorite thing and I like her. I started with Martha Stewart's recipe which is a great jumping off point -- but it is not as juicy as a traditional tres leches, which you will find resting in a shallow lake of sweet milk. So I adjusted up for that, and here I have swapped in some coconut, some lime (because it is one of coconut's BFFs) and I used Tahitian vanilla which is a bit more floral than Mexican (but if you can't find it, go with whatcha got). It's rich and milky and coconutty and good. Ask the neighbors. —aargersi
Food52 Review: WHO: The same cook who brought us a knock-out Thanksgiving turkey also has dessert in the bag. We can't say we're surprised.
WHAT: A tropical, decadent take on a classic.
HOW: Make a simple batter, bake, pour a milk mixture over your cake, and watch as it drinks it all in.
WHY WE LOVE IT: How could we not love this? If you need any more convincing than the title, we'll say this: the day after we made this cake, a Food52 staffer had this for breakfast and lunch. And she wasn't the only one. —The Editors
Makes: one 9x13 cake
Prep time: 30 min
Cook time: 30 min
Ingredients
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1 1/4
cups all-purpose flour
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1/4
cup coconut flour
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1
teaspoon baking powder
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1/2
teaspoon salt
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1/2
cup unsalted butter (1 stick), plus more for the pan
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1
tablespoon honey
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5
large eggs
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3/4
cup sugar, plus 2 tablespoons
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1
teaspoon vanilla
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1
13 1/2 ounce can coconut milk
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1
ounce 14 ounce can sweetened condensed milk
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1 1/2
cups whole milk
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1
pint heavy whipping cream
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2
teaspoons lime zest (zest from 1 lime)
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1
cup sweetened shredded coconut
Directions
- Heat the oven to 350°F. Butter a 9x13 baking dish. Melt the butter and honey together and set aside.
- Whisk the flours, salt, and baking powder together in a medium bowl.
- Beat the eggs, sugar, and vanilla in a larger bowl until everything lightens in color and is nice and smooth. Now on lower speed or with a gentler arm, beat in the flour in 2 additions until the batter is just smooth. Fold in the butter and mix until it is just fully incorporated. Pour the batter into the pan and bake 25-30 minutes, rotating cake once halfway through, until it is golden and a toothpick comes out clean. This is going to look like a sort of shallow cake. Don't worry.
- While the cake bakes, mix the three milks (tres leches) together and also spread the coconut out on a baking sheet. When the cake comes out, pop the coconut into the oven to toast. Check and stir every 3-4 minutes. It should only take 8-9 minutes to get golden brown.
- Use a toothpick to poke little holes all over the warm cake. Now pour the milk over it—slowly. It is going to look like a LOT of milk and you are going to want to panic. Don't. My cake actually floated up like a raft briefly! But pour it all on and wait -- 95% of that milk is going to adsorb into the cake and the rest is that lake you are looking for. Allow the cake to cool completely, and the toasted coconut as well.
- Now whip the cream, 2 tablespoons of sugar, and lime zest together until stiff peaks form. Spread the cream over the cake, then sprinkle the coconut over top. You can dig in right now, our keep it in the fridge for 3-4 days, though I doubt it'll last that long.
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- This recipe is a Community Pick!
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Cake|Mexican|Lime|Milk/Cream|Honey|Coconut|Dessert
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