Toasted Coconut Tres Leches Cake

By Stef -

I love coconut and I love tres leches cake, so this was a no-brainer. It was a bit too soggy, so I won't add all the liquid next time, maybe around 80%. This gets an 8.5 and it was a Fine Cooking recipe.

For the cake:
  • Unsalted butter, softened, for the pan
  • 4-1/2 oz. (1 cup) unbleached all-purpose flour
  • 1-1/2 tsp. baking powder
  • 1/4 tsp. kosher salt
  • 5 large eggs, at room temperature
  • 1 cup granulated sugar
  • 1/3 cup whole milk
  • 3/4 tsp. pure vanilla extract
For the soaking liquid:
  • 1 14-oz. can sweetened condensed milk
  • 1 12-oz. can evaporated milk
  • 1 13.5-oz. can coconut milk
  • Pinch kosher salt
For the topping:
  • 2-1/2 cups heavy cream
  • 3 Tbs. dark rum I used 1/2 tsp. rum flavoring 
  • 2 Tbs. confectioners’ sugar
  • 1/2 tsp. pure vanilla extract
  • 1 cup flaked coconut, lightly toasted 
Here's the link to the instructions: http://www.finecooking.com/recipes/toasted-coconut-tres-leches-cake.aspx?nterms=50034

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