I made myself post that chest workout before this recipe. This cake is awesome, but I’ve had to work off the guilt in the gym. Which is ridiculous – you can’t out work a bad diet. And despite my adaptations, make no mistake, this is a treat. It’s light and rich at the same time. I absolutely can not resist it. I bet this is what we’ll eat in heaven when we don’t have belly fat to worry about.
So make an occasion. Find something to celebrate. You’ll love making this cake because it’s done so differently than most desserts. But I think you’ll enjoy sharing it with someone too. Nothing says “I think you’re wonderful” more than toasted coconut and cream.
Coconut Tres Leches Cake
Adapted from Chow
Butter, for coating the baking dish
1 cup whole wheat flour
3/4 cup sugar
1 (14-ounce) can sweetened condensed milk
2/3 cup evaporated milk
1/2 cup unsweetened canned coconut milk
1 cup sweetened flaked coconut
1 1/2 cups heavy cream
1 Tbs powdered sugar
Heat the oven to 325°F and arrange a rack in the middle. Coat a 13-by-9-inch glass baking dish with butter; set aside. Sift the flour into a small bowl; set aside. Separate the eggs, placing the yolks in the bowl of a stand mixer. Reserve the whites in another bowl. Add the sugar to the yolks and using the paddle attachment, beat on high speed until pale yellow and creamy, about 5 minutes. Transfer the mixture to a large bowl; set aside. Thoroughly clean and dry the stand mixer bowl. Place the egg whites in the clean bowl and, using the whisk attachment, whip on high speed until medium peaks form, about 1 1/2 minutes. Using a rubber spatula, stir about a third of the egg whites into the yolk mixture to lighten it. Then gently fold in the remaining whites. Sprinkle the flour over the egg mixture and gently fold it in, just until there are no more white flour streaks. Do not overmix! Pour the batter into the prepared baking dish and bake until the cake is puffed and golden and the edges pull away from the sides of the pan, about 20 to 25 minutes.
Meanwhile, place the three milks in a large bowl and whisk until combined; set aside. Remove the cake from the oven and place on a wire cooling rack. Using a toothpick or wooden skewer, poke holes all over the cake and allow to cool for 15 minutes. Pour the milk mixture evenly over the cake and continue cooling, about 45 minutes more. Tightly cover with plastic wrap and refrigerate at least 4 hours or overnight. When the cake is ready to serve, spread the coconut in an even layer in a large frying pan. Toast over medium heat, stirring often, until lightly browned and fragrant, about 5 minutes. (If the coconut begins to burn, reduce the heat.) Immediately remove from the pan to a small bowl. Place the heavy cream and powdered sugar in large bowl and whisk until medium peaks form. Slice the cake and serve topped with a mound of whipped cream and a sprinkle of toasted coconut.