Coconut lovers, meet your new favorite cake! We infused the traditional Latin American dessert with a coconut quartet, so each bite is a velvety and fusion experience in the mouth with a topical.
Coconut Tres Mils Cake
Makes a 1 cake (13×9 inches)
- 1 range cups (219 grams) cake flour
- 1 cup (200 grams) granulated sugar
- ½ cup (113 grams) non -salted butter, ambient temperature
- ½ cup (112 grams) Virgin coconut oil, melted and cooled
- 4 large eggs (200 grams), ambient temperature
- 2½ spoons (12.5 grams) Powder cast
- 2 spoons (8 grams) Vanilla extract
- 1 camera spoons (3.75 grams) Kosher salt
- 1½ cups (360 grams) Boxing coconut milk well -seasoned fat
- 1 cup (240 grams) Coconut cream
- 1 cup (240 grams) Heavy whipping cream
- Vanilla whipped cream (follows the recipe)
- Gasket: Tostata sugary flaking coconut
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Preheat the oven to 350 ° F (180 ° C). Using a brush for pastry, lightly brush the bottom of a 13×9 -inch pan with oven spray with flour. (Do not brush the sides of the pan.)
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In a large bowl, beat flour, sugar, butter, coconut oil, eggs, yeast, vanilla and salt until well combined, about 5 minutes. Distribute the batter in the prepared pan. Tap the pan on a kitchen batch counter several times to release air bubbles.
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Cook to golden and a wooden choice inserted in the center is clean, about 20 minutes. Leave to cool in a pan on a wire rack for 30 minutes. Run a sharp knife around the edges of the pan to loosen the cake.
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In a liquid measurement cup, beat coconut milk, coconut cream and cream together until they are well combined.
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Using a small wooden skewer, hit the holes on the whole hot cake. Slowly pour the coconut mixture over the whole cake. Let me cool completely. Cover and refrigerate the cooled cake for at least 4 hours or until night.
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Shortly before serving, spread the cream whipped with vanilla on the cake and garnish with flakeed coconut, if desired. Cover and keep in the refrigerator for a maximum of 3 days.
For the tip: CCoconut Risme is a sugary version of coconut cream, which is a combination of coconut water and coconut. Coconut cream is often used in cocktails, so it is likely that you find it in the wine, beer and mixer section of your grocery store.
Vanilla whipped cream
It makes about 5 cups
- 2 cups (480 grams) Cold heavy whipped cream
- ⅔ cup (80 grams) Sugar of the pastry chefs
- 1 teaspoon (4 grams) Vanilla extract
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In the bowl of a mixer stand equipped with a whisk attack, beat all the ingredients at low speed until they are well combined. It increases the speed of the medium-high mixer and beats until the medium peaks, from 2 to 3 minutes.
