Receta Coconut Cream Tres Leches Cake #ChristmasWeek
Welcome to Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen from Juanita's Cocina! Each day we will be celebrating the holidays with a different set of Christmas-themed treats, as well as a fabulous Christmas giveaway. We hope you enjoy this fabulous event. Tune in each day starting today, Monday, December 9th and ending Saturday, December 14th.
Ever since I participated in Christmas Week last year, I've been a little obsessed with the Tres Leches Cake. It is so easy to make, looks so complicated, and tastes terrific! So, how about a coconut version? For this, I just swapped out a few ingredients and added some coconut for a totally similar, yet different, Tres Leches Cake.
When I say it's easy, I mean it. Just whip it up in a big bowl and bake it in one 8" round pan.
Coconut Cream Tres Leches Cake
Cake Layer:
- 1/4 cup coconut oil, melted
- 3/4 cup granulated sugar
- 2 Eggs, room temperature
- 1 tsp. vanilla extract
- 1 tsp almond extract
- 1 Cup flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup buttermilk
- Soaking Liquid:
- 1/2 of a (14 oz) can of sweetened condensed milk
- 1/2 cup half-and-half
- 1/2 cup coconut cream
- 1/4 tsp vanilla
- Frosting:
- 2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 tsp. vanilla
- 2 cups shredded coconut
- Raspberries or Sugared Cranberries for garnish
Preheat oven to 350 degrees F.; grease and flour an 8 inch cake pan (using an 8" rather than a 9" pan will make it easier to split in half).
In a large mixing bowl, whisk together the coconut oil, sugar, eggs, and vanilla. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Fold the flour mixture into the egg mixture. Slowly add the buttermilk, mixing until well blended.
Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until the top springs back when lightly touched. Remove from oven and cool for at least ten minutes before removing from pan. Carefully, cut the cake in half, horizontally. Place each half sliced side up on a rack to cool completely. While the cake is cooling, whisk together the sweetened condensed milk, the half/half, and the coconut cream. Slowly pour the liquid over each half of the cake. Cover and chill for several hours.
When ready to assemble the cake, whip the cream until stiff, adding the powdered sugar. Place one of the cake halves on a serving plate, cut side up. Spread whipped cream over the top of the cake layer, and then top with the second cake half. Frost the top and the sides of the cake with the remaining whipped cream. Sprinkle the coconut on top of the cake and lightly press more coconut onto the sides. Garnish with raspberries or sugared cranberries, if desired.
Use a large serrated knife to slice the cake horizontally.
The coconut oil and the coconut cream make the cake layers a little more firm--moist, not soggy. Has anyone come up with a better term than "moist", yet?
Let's not forget the sugared cranberries--they make an awesome garnishment for so many things this time of year. Simply bring 1 cup of water and 1 cup of sugar to a simmer (make sure the sugar is dissolved, but don't boil...simmer). Place 1-2 cups of fresh cranberries in a bowl. Pour the hot sugar/water over the cranberries. Cover and chill for several hours or overnight.
When the cranberries are chilled, drain the liquid (save it, if you use simple syrup in your drinks), and roll the cranberries in fine sugar. Let them dry on a cookie sheet for at least one hour.
Today's #ChristmasWeek giveaway comes courtesy of Magimix by Robot-Coupe. Magimix has an impressive history, and is the inventor of the first food processor for home cooks. Their machines are still handmade in Burgundy, France, and they are the only company to manufacture their own motors which feature a 30 year guarantee!
Chefs Catalog is offering a new, exclusive Magimix by Robot-Coupe 3200XL 12-Cup Food Processor package. The food processor features nested bowls, stainless steel blades, and a large feed tube. The included blender attachment transforms the processor into a fully-functional blender, and the citrus press is ideal for extracting juice from all types of fresh fruits. To enter, read the details and use the Rafflecopter below!
***This giveaway is for one Magimix by Robot-Coupe 3200XL 12-Cup Food Processor (in white)! This giveaway is open to Continental US residents only . When the contest concludes, the winner will be chosen by random draw. The winner will be notified through e-mail and they will have 3 days to respond or another winner will be chosen.***
a Rafflecopter giveaway
***Disclaimer: This giveaway is being provided by Magimix by Robot-Coupe. #ChristmasWeek bloggers have not received product or been compensated as a part of this giveaway.***