Coconut-Lime Tres Leches Cake

6 3/4 oz cake flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 oz unsalted butter, room temp
8 oz sugar
5 whole eggs
1 1/2 teaspoons vanilla extract
1 teaspoon coconut extract

For the glaze:
1 12 oz can evaporated milk
1 14 oz can of sweetened condensed milk
1 cup half and half
3/4 teaspoon coconut extract
2-3 tablespoons Malibu coconut rum
Juice of half lime

For the topping:
2 cups heavy cream
8 oz sugar
1 teaspoon coconut extract
Juice from half lime
2 tablespoons Malibu coconut rum

Preheat oven to 350°. Lightly grease inside of metal half sheet pan and line with parchment paper. Set aside.

Whisk together the cake flour, baking powder and salt in a separate medium mixing bowl and set aside. Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, about 2 minutes, gradually add sugar in steady stream over the course of 1 minute. Stop to scrape sides of bowl if needed. Turn mixer to high and beat until butter is creamed, approximately 5 minutes.

Turn mixer to medium low and add eggs to mixture one at a time and mix till just thoroughly combined. Add the vanilla and coconut extracts and mix to combine. Add the flour mixture in 3 batches and mix just until combined scraping sides of bowls after each addition. Transfer batter to prepared pan and spread evenly. May seem like there isn’t enough batter, but it will rise.

Bake on middle rack of oven for 12-15 minutes until top is golden brown and inside reaches temperature of 200°F.

Remove cake pan to a cooling rack and allow to cool for 15 minutes. Using fork, poke hundreds of holes in top of cake and while cake is finishing cooling, prepare glaze.

Whisk together all glaze ingredients, once combined, pour glaze over cake. Put cake in fridge for at least 15 minutes so as to allow glaze to soak thoroughly into cake.

Topping: Place heavy cream into mixing bowl, and using whisk attachment, beat on high until frothy. Reduce to medium. Add sugar in steady stream until incorporated and stiff peaks are formed. Add extract, lime juice, and rum, pulsing the mixer after each addition as to not make whipped cream runny.

To Assemble cake:
Cut 14 3-inch rounds from cake. Plate 1 round. Pipe topping to cover cake round. Place second round on top and pipe topping to cover second round.

Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet

Related Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: