Recipes, re-invented from cooking shows
Easy Coconut Tres Leches
Prep. Time:
Baking Time:
Total Time:
20 minutes
30 minutes
~4 hours (including 3 hours chilling)
Serves:
8 servings (9x13 cake)
An easier take on Laurence's Coconut Tres Leches from Top Chef ™ Season 23. The sponge is made with whole eggs in a single bowl instead of separated and folded whites, one bag of sweetened shredded coconut does the work of two, the toasted-coconut sugar is stirred together by hand rather than pulsed...
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Ingredients
FOR THE COCONUT SPONGE: 4 large eggs, room temperature 1 cup (200 g) granulated sugar 1/3 cup (80 ml) whole milk, room temperature 1 tsp (5 ml) coconut extract 1 tsp (5 ml) vanilla extract 1 cup (125 g) all-purpose flour 1 1/2 tsp (6 g) baking powder 1/4 tsp (1.5 g) salt 1/2 cup (45 g) sweetened shredded coconut
FOR THE COCONUT SOAK: 1 cup (240 ml) coconut cream, well stirred 1 can (14 oz / 397 g) sweetened condensed milk 1/2 cup (120 ml) evaporated milk
FOR THE TOASTED-COCONUT SUGAR: 1 cup (85 g) sweetened shredded coconut 1/4 cup (50 g) granulated sugar
EQUIPMENT NEEDED: 9x13-inch (23x33 cm) baking dish Electric hand mixer (or stand mixer) Large mixing bowl and a whisk Frying pan (for toasting the coconut) Fork or skewer
Method
STEP 1: BAKE THE COCONUT SPONGE
Preheat the oven to 350F (175C) and grease a 9x13-inch baking dish. In one large bowl, beat the eggs and 1 cup granulated sugar with an electric hand mixer for 4-5 minutes, until pale, thick and roughly tripled in volume - this is what gives the cake its open, thirsty crumb, and there is no need to separate the eggs. Beat in the whole milk, coconut extract and vanilla extract on low. Sift the all-purpose flour, baking powder and salt over the top and fold in gently with a whisk, then fold in the sweetened shredded coconut. Pour into the dish and bake for 25-30 minutes, until golden and a skewer comes out clean.
STEP 2: MAKE THE SOAK AND CHILL THE CAKE
While the cake bakes, whisk the coconut cream, sweetened condensed milk and evaporated milk together in a jug until smooth and pourable. Let the baked cake cool for 15 minutes, then poke it all over with a fork or skewer, right down to the base. Pour the soak over the warm cake a little at a time, letting each addition sink in before adding more, until it is all used. Cover and refrigerate for at least 3 hours, or overnight for the best wet-but-not-soggy texture.
STEP 3: MAKE THE TOASTED-COCONUT SUGAR
Toast the sweetened shredded coconut in a dry frying pan over medium heat, stirring constantly, until evenly golden and fragrant - it turns from pale to burnt in seconds, so do not walk away. Tip onto a plate to cool completely, then stir through the 1/4 cup granulated sugar. No food processor needed: the coconut breaks down enough as you stir to make a sandy, aromatic sugar with real crunch.
STEP 4: FINISH AND SERVE
Just before serving, shower the chilled cake generously with the toasted-coconut sugar so the crunch stays distinct against the soaked sponge. Cut into squares and serve cold, with a spoonful of shop-bought whipped cream alongside if you like.
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Instructions
FOR THE COCONUT SPONGE:
4 large eggs, room temperature
1 cup (200 g) granulated sugar
1/3 cup (80 ml) whole milk, room temperature
1 tsp (5 ml) coconut extract
(/interesting-ingredients/coconut-extract)1 tsp (5 ml) vanilla extract
1 cup (125 g) all-purpose flour
1 1/2 tsp (6 g) baking powder
1/4 tsp (1.5 g) salt
1/2 cup (45 g) sweetened shredded coconut(/interesting-ingredients/sweetened-shredded-coconut)
FOR THE COCONUT SOAK:
1 cup (240 ml) coconut cream,(/interesting-ingredients/coconut-cream) well stirred
1 can (14 oz / 397 g) sweetened condensed milk
1/2 cup (120 ml) evaporated milk
FOR THE TOASTED-COCONUT SUGAR:
1 cup (85 g) sweetened shredded coconut
(/interesting-ingredients/sweetened-shredded-coconut)1/4 cup (50 g) granulated sugar
EQUIPMENT NEEDED:
9x13-inch (23x33 cm) baking dish
Electric hand mixer (or stand mixer)(/cooking-equipment/ankarsrum-stand-mixer)
Large mixing bowl and a whisk
Frying pan (/cooking-equipment/cast-iron-skillet)(for toasting the coconut)
Fork or skewer
Heading 5
Ingredients
STEP 1: BAKE THE COCONUT SPONGE
Preheat the oven to 350F (175C) and grease a 9x13-inch baking dish. In one large bowl, beat the eggs and 1 cup granulated sugar with an electric hand mixer for 4-5 minutes, until pale, thick and roughly tripled in volume - this is what gives the cake its open, thirsty crumb, and there is no need to separate the eggs. Beat in the whole milk, coconut extract and vanilla extract on low. Sift the all-purpose flour, baking powder and salt over the top and fold in gently with a whisk, then fold in the sweetened shredded coconut. Pour into the dish and bake for 25-30 minutes, until golden and a skewer comes out clean.
STEP 2: MAKE THE SOAK AND CHILL THE CAKE
While the cake bakes, whisk the coconut cream, sweetened condensed milk and evaporated milk together in a jug until smooth and pourable. Let the baked cake cool for 15 minutes, then poke it all over with a fork or skewer, right down to the base. Pour the soak over the warm cake a little at a time, letting each addition sink in before adding more, until it is all used. Cover and refrigerate for at least 3 hours, or overnight for the best wet-but-not-soggy texture.
STEP 3: MAKE THE TOASTED-COCONUT SUGAR
Toast the sweetened shredded coconut in a dry frying pan over medium heat, stirring constantly, until evenly golden and fragrant - it turns from pale to burnt in seconds, so do not walk away. Tip onto a plate to cool completely, then stir through the 1/4 cup granulated sugar. No food processor needed: the coconut breaks down enough as you stir to make a sandy, aromatic sugar with real crunch.
STEP 4: FINISH AND SERVE
Just before serving, shower the chilled cake generously with the toasted-coconut sugar so the crunch stays distinct against the soaked sponge. Cut into squares and serve cold, with a spoonful of shop-bought whipped cream alongside if you like.
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