Wednesday, September 25, 2013

Toasted Coconut + Lemon Tres Leche Cake

If you follow me on Instagram you have already seen this video earlier this month. So you may already know that along with  help from my little Monkey Man, we made a Tres Leche Cake but what you didn't see was it getting topped with ooey gooey lemon curd, fresh whipped cream and toasted coconut! We made it to take to a cookout at my Nana's, I also took a chocolate pie and my sister made some ooey gooey butter bars that were amazing and some sprinkle sugar cookies that my kids loved. Food, as always, was the best!  Maybe one day Lee can learn to do what ever kind of magic my Dad has over the grill. :)

Back to the cake! I've been dreaming of a tres leche cake for sometime now and finally settled on this combo but I've thinking of making a chocolate version that may include dulce de leche. I can't wait! But in the mean time, this little guy was pretty fantastic and EASY! Considering my four year old did most of the work on the cake. Easy and delicious, what could be better?

adapted from: Shutterbean

For the Cake:
1/2 cup (1 stick) unsalted butter, melted
6 eggs, separated
1 1/2 tsp baking powder
1/4 tsp salt
1 cup sugar
zest of 1 lemon
1/2 cup shredded coconut
1 cup a/p flour

1 (12 oz) can evaporated milk
1 (14 oz) can unsweetened coconut milk
1 (14 oz) can sweetened condensed milk

2 cup whipping cream (heavy cream)
1 cup lemon curd
1 cup shredded coconut

Preheat oven to 350° F. Coat a 9x13 baking pan with generously butter and set aside. Whisk egg whites, baking soda and and salt until stiff peaks form. (I used a stand mixer but a hand mixer would be fine and if you are looking for a work out this could be done by hand also) Beat in yolk on low speed once combined gradually start adding in your sugar. Fold in remaining butter, then coconut and lemon zest. Gradually fold in flour 1/4 cup at a time. Pour into pan and bake 18-20 minutes. 

While cake is in the oven, in a large measuring cup or medium bowl combine your three milks and set aside. Once cake comes out of the oven use the back of a wooden spoon or a fork pierce the cake several times, the more wholes the better it absorbs. Immediately pour milk mixture over and let sit until pan is cool to the touch, then top with curd and refrigerate for 5 hours minimum. While oven is still warm spread coconut out in a thin layer on a baking sheet, toast the coconut for 5-8 minutes. Do NOT leave it. Once it is golden brown remove it, it will burn int the blink of an eye. Let it cool at room temperature. Once the chilling time is up and you are ready to serve, whip your cream to soft peaks and top cake. Sprinkle coconut on top. 


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