Tres Leches Cake with Coconut Sugar
Tres Leches Cake is a classic Latin American dessert that translates to “three milks cake,” as it’s soaked in a mixture of evaporated milk, condensed milk, and heavy cream. This cake is known for its moist texture and sweet, rich flavor. For a modern twist, coconut sugar can be used to enhance its natural sweetness with a subtle caramel undertone, adding depth to the traditional recipe.
Ingredients:
For the Cake:
– 1 cup all-purpose flour
– 1 ½ tsp baking powder
– ¼ tsp salt
– 5 large eggs, separated
– 1 cup coconut sugar
– 1/3 cup whole milk
– 1 tsp vanilla extract
For the Milk Mixture (Tres Leches):
– 1 cup evaporated milk
– 1 cup sweetened condensed milk
– 1 cup heavy cream
For the Whipped Topping:
– 1 ½ cups heavy cream
– 2 tbsp coconut sugar
– 1 tsp vanilla extract
Instructions:
1. Prepare the Cake:
– Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
– In a medium bowl, combine the flour, baking powder, and salt. Set aside.
– In another large bowl, beat the egg yolks with ¾ cup of coconut sugar until pale and fluffy. Stir in the milk and vanilla extract.
– Gently fold the flour mixture into the egg yolk mixture until just combined.
– In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining ¼ cup coconut sugar and continue beating until stiff peaks form.
– Gently fold the egg whites into the batter until fully incorporated.
– Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
2. Make the Tres Leches (Milk Mixture):
– In a bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream.
– Once the cake has cooled, poke holes all over the surface of the cake using a fork or skewer.
– Slowly pour the milk mixture over the cake, ensuring it absorbs evenly. Cover the cake and refrigerate for at least 4 hours or overnight to let the cake fully soak up the milk.
3. Prepare the Whipped Topping:
– In a mixing bowl, whip the heavy cream, coconut sugar, and vanilla extract together until stiff peaks form.
– Spread the whipped cream over the soaked cake before serving.
4. Serve:
– Slice the cake and garnish with fresh fruit (such as strawberries or mango) or a dusting of cinnamon. The cake can be served chilled or at room temperature.
Why Use Coconut Sugar?
Using coconut sugar in this recipe adds a rich, caramel-like flavor that complements the creamy milk mixture beautifully. Unlike regular granulated sugar, coconut sugar gives a deeper, more complex sweetness without overwhelming the dish. It also has a lower glycemic index, making it a slightly healthier alternative to refined sugar.
This Tres Leches Cake with Coconut Sugar is perfect for those looking to put a unique spin on the traditional recipe, enhancing the cake’s flavor while maintaining its classic, indulgent nature.
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