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Coconut «tre leche» cake
2014-03-28
https://www.metro.ca/userfiles/image/recipes/gateau-coconotte-10032.jpg
PT15M
PT30M
PT1H15M
Preheat the oven at 350°F (180°C).Butter a 9 X 13 inches (22 x 32 cm) dish and reserve.In a small pot, combine the butter and the maple syrup.Melt slowly so the butter doesn’t burn or color.Remove from the heat and reserve.In the meantime, in a bowl, combine the two flours, the baking powder and the pinch of salt. Reserve.Combine the eggs, the sugar and the vanilla seeds in a large bowl and with the help of a mixer, whip for about 3 minutes or until the mixture becomes pale and thick.Add the flour mixture to the beaten eggs in 2 additions and fold gently with a spatula to make sure you keep the volume in the eggs.Transfer the cake mix into the prepared mold and bake for 25 to 30 minutes.Add the warmed butter and fold until incorporated.The cake should be pale in color except for the edges that can become golden brown.In the meantime, prepare the «tre leche» mixture by combining the coconut milk, condensed and 2% milk in a bowl.Mix well and reserve.Remove the cake from the oven and with a toothpick or the blade of a sharp knife, make some incisions in the cake all over it’s surface.Pour the milk preparation over the cake all at once and wait about 30 minutes until the cake absorbs all of it.Enjoy topped with fresh coconut shavings.This cake will keep for 3 days refrigerated.How to make coconut shavings:Crack open the fresh coconut and transfer the water into a jar.If necessary, rinse the coconut to remove any pieces of shell from the flesh.Using a vegetable peeler, make thin strips of coconut just like you would with a carrot.For roasted shavings, place the coconut strips on a baking sheet and bake at 200°F (100°C) for 2 hours in a preheated oven (tossing a few times).You'll know the cake is ready when a toothpick inserted in the center comes out clean.
12
Chef Caroline McCann
5
3
5
5
2 Tbsp. + 1/4 cup (95 mL) butter
1 Tbsp. (15 mL) maple syrup
3 Tbsp. + 1 cup (295 mL) all purpose flour
1/3 cup (85 mL) coconut flour (can be substituted for whole wheat flour)
1 tsp. (5 mL) baking powder
1 pinch of salt
5 egg
1/2 cup (125 ml) granulated sugar
1 piece 2 inches (5 cm) fresh vanilla bean (seeds only)
398 mL coconut milk (12 ounces)
300 mL sweet condensed milk (9 6/10 ounces)
1 3/4 cup (440 mL) 2% milk
1 1/2 cups (375 mL) fresh coconut shavings (decorating)
Coconut «tre leche» cake
12
servings
0:15
Preparation
0:30
COOKING
1:15
TOTAL TIME
Ingredients
-
2 Tbsp. + 1/4 cup
(95 mL)butter
-
1 Tbsp.
(15 mL)maple syrup
-
3 Tbsp. + 1 cup
(295 mL)all purpose flour
-
1/3 cup
(85 mL)coconut flour (can be substituted for whole wheat flour)
-
1 tsp.
(5 mL)baking powder
-
1
pinch of salt
-
5
egg
-
1/2 cup
(125 ml)granulated sugar
-
1
piece 2 inches (5 cm) fresh vanilla bean (seeds only)
-
398 mL
coconut milk (12 ounces)
-
300 mL
sweet condensed milk (9 6/10 ounces)
-
1 3/4 cup
(440 mL)2% milk
-
1 1/2 cups
(375 mL)fresh coconut shavings (decorating)
Preparation
Preheat the oven at 350°F (180°C).
Butter a 9 X 13 inches (22 x 32 cm) dish and reserve.
In a small pot, combine the butter and the maple syrup.
Melt slowly so the butter doesn’t burn or color.
Remove from the heat and reserve.
In the meantime, in a bowl, combine the two flours, the baking powder and the pinch of salt. Reserve.
Combine the eggs, the sugar and the vanilla seeds in a large bowl and with the help of a mixer, whip for about 3 minutes or until the mixture becomes pale and thick.
Add the flour mixture to the beaten eggs in 2 additions and fold gently with a spatula to make sure you keep the volume in the eggs.
Transfer the cake mix into the prepared mold and bake for 25 to 30 minutes.
Add the warmed butter and fold until incorporated.
The cake should be pale in color except for the edges that can become golden brown.
In the meantime, prepare the «tre leche» mixture by combining the coconut milk, condensed and 2% milk in a bowl.
Mix well and reserve.
Remove the cake from the oven and with a toothpick or the blade of a sharp knife, make some incisions in the cake all over it’s surface.
Pour the milk preparation over the cake all at once and wait about 30 minutes until the cake absorbs all of it.
Enjoy topped with fresh coconut shavings.
This cake will keep for 3 days refrigerated.
How to make coconut shavings:
Crack open the fresh coconut and transfer the water into a jar.
If necessary, rinse the coconut to remove any pieces of shell from the flesh.
Using a vegetable peeler, make thin strips of coconut just like you would with a carrot.
For roasted shavings, place the coconut strips on a baking sheet and bake at 200°F (100°C) for 2 hours in a preheated oven (tossing a few times).
You'll know the cake is ready when a toothpick inserted in the center comes out clean.
Source :
Chef Caroline McCann
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