DESSERT OF THE MONTH

We’re go­ing loco for this deca­dent co­conut tres leches cake

Style at Home - - Contents - RECIPE & FOOD STYLING CLAIRE STUBBS | PHO­TOG­RA­PHY MAYA VIS­NYEI | PROP STYLING ANN MARIE FAVOT

IN­GRE­DI­ENTS

SERVES 12 1½ cups all-pur­pose flour 1 tsp bak­ing pow­der ½ cup un­salted but­ter, soft­ened 1 cup gran­u­lated sugar ½ tsp co­conut ex­tract 5 large eggs 1½ cups 3.25% milk 1 400-ml can co­conut milk 1 300-ml can sweet­ened con­densed milk 2 tsp vanilla bean paste or seeds from 1 pod 1 cup whipped cream, for serv­ing ¼ cup toasted co­conut shav­ings, for gar­nish

DI­REC­TIONS

Pre­heat the oven to 350°F. But­ter and flour a 9-inch square bak­ing pan and line the bot­tom with parch­ment pa­per. In a large bowl, stir to­gether the flour and bak­ing pow­der; set aside.

In a stand mixer, beat the but­ter and sugar un­til fluffy; add the co­conut ex­tract. Add the eggs one at a time, beat­ing well af­ter each ad­di­tion.

Add the flour mix­ture to the but­ter mix­ture in two ad­di­tions, beat­ing un­til just com­bined.

Scrape the bat­ter into the pre­pared pan, smooth­ing the top. Bake un­til the top is golden and a cake tester in­serted into the mid­dle comes out clean, 27 to 30 min­utes. Poke the cake all over with a bam­boo skewer; let cool for 15 min­utes.

In a medium bowl, stir to­gether the 3.25% milk, co­conut milk, con­densed milk and vanilla bean paste. Pour half of the milk mix­ture over the top of the cake. Let the liq­uid ab­sorb, then pour the re­main­ing milk mix­ture over­top. Let the cake cool com­pletely and re­frig­er­ate un­til ready to serve. Add a dol­lop of whipped cream and gar­nish with toasted co­conut shav­ings af­ter plat­ing. It’s even bet­ter the next day!

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