I am SO excited about today’s post — today, along with many other bloggers, I am celebrating a baby. Hooray!!
My friend Amber is expecting a baby boy very soon — a baby she desperately wanted after struggling with infertility. I am over the MOON thrilled for her, and I know she will be a fabulous and loving mother!!
So before I get into my contribution for her virtual baby shower, I just want to wish Amber the very best. Being a mom has truly been a miracle for me — every day I look at my kids and in their faces I see God’s work. They are my heart and soul, and an endless source of pride, tears of joy, and love that runs so deep, it surely comes from a place inside me I never knew existed. Congratulations, Amber!! I wish you, your husband, and that sweet baby all the happiness in the world!!
Now — this cake.
Because Amber is from Texas, my thoughts kept going to Tres Leches cake for her virtual baby shower. But can I tell you a secret about Tres Leches cake?
I’ve never been a huge fan.
It’s the sogginess, people. I can’t do soggy. The cake itself has a FABULOUS flavor, and I love the idea of a rich, moist cake covered in whipped cream. But when the cake has liquid oozing out of the bottom, I just can’t do it. CAN NOT.
So. I decided to make my OWN version of Tres Leches, because I’m the boss of my life.
The cake itself is a coconutty version of my FAVORITE homemade white cake. I knew it would be dense and spongy enough to stand up to being soaked in milks, and have a great flavor. I used a smaller quantity of liquid for soaking the cake — I wanted enough to soak in and make it moist and yummy, but not so much that the cake became soggy and drippy. I also substituted coconut milk for regular milk. Between the heavy cream, sweetened condensed milk, and coconut milk, they were THICK, which also helped with the soggy issue.
The verdict? This cake is FABULOUS!! Such a moist and yummy cake with a great, light, coconut flavor. I will definitely be making this again and again!!
- 1 cup milk
- 6 large egg whites
- 1 1/2 tsp coconut extract
- 1/2 tsp vanilla extract
- 2 1/4 cup cake flour
- 1 3/4 cup granulated sugar
- 4 tsp baking powder
- 12 TBS salted butter, slightly softened
- Tres Leches:
- 3/4 cup heavy cream
- 1/2 of a 14 oz can sweetened condensed milk
- 1/2 cup coconut milk
- 1/4 tsp coconut extract
- Whipped Cream Topping:
- 2 cups cold, heavy cream
- 1/2 cup powdered sugar
- Sweetened, shredded coconut and cherries for topping (if desired)
- Preheat oven to 350. Butter and flour 2 (8 inch) round cake pans.
- In a large glass liquid measuring cup, whisk together the milk, egg whites, and coconut and vanilla extracts. Set aside.
- In a large mixing bowl, whisk together the flour, sugar, and baking powder. Beat the flour mixture and butter on low speed until the mixture is crumbly, about 3 minutes.
- With the mixer on low, beat in all but 1/2 cup of the milk mixture. Increase speed to medium and beat for about 3 minutes, until smooth. Scrape down sides of bowl as needed. Beat in remaining milk mixture until just mixed.
- Give batter a final stir with rubber spatula, scraping bottom of the bowl to make sure all is fully combined. Pour evenly into prepared pans, smoothing the tops of the batter. Bake for about 20 minutes or until tops are brown and centers spring back when very lightly touched. Remove from oven and let cool in pans for about 5 minutes before removing to wire rack.
- Let cakes cool for another 15 minutes. Place each cake (top side facing down so the flat side is up) on a plate, and using a fork, pierce all over so that the cakes are covered in holes.
- In a large liquid measuring glass, whisk together the sweetened condensed milk, the whipped cream, the coconut milk, and the coconut extract. Pour half the mixture over each cake, using a spatula to work the liquid into the holes. Let soak for about 15 minutes, then cover each cake in foil and refrigerate at least several hours but preferably overnight.
- When ready to frost: Place metal mixing bowl and your mixer's whisk attachment in the freezer for about 10 minutes. Remove from freezer and pour heavy cream and powdered sugar into bowl. Whisk on high until a stiff whipped cream forms (keep a close eye on it -- it whips up fast and you don't want it to turn to butter). Frost and stack cakes, garnish with coconut and cherries, and serve!
Keep uneaten cake stored in refrigerator.
**white cake portion of recipe adapted from America's Test Kitchen
Now go check out all the other fabulous baby shower recipes my friends have contributed today!!
Sugarcrafter | Breakfast Tostadas
My Kitchen Addiction | Baby Texan Cookies
My Baking Addiction | Texas Sheet Cake
Simple Bites | Grilled Shrimp Tacos with Charred Corn Salsa
Stetted | Queso Mac
Food for My Family | Texas Pepper Barbecue Sauce
Dessert For Two | Frito Chocolate Chip Cookies
Confessions of a Cookbook Queen | Coconut Tres Leches Layer Cake
TidyMom | Pizza Bread Sticks
Miss in the Kitchen | Blackberry Milkshakes
Art of Gluten Free Baking | Peach-Pecan Pie, Gluten-Free
Bon Appetit Hon | Cheddar Ranch Crackers
Food Babbles | Southern Pecan Pie
Jelly Toast | Peach Iced Tea
Sweet Adventures of Sugarbelle | Decorated Elephant Cookies
i am baker | Texas Brownie Cake
The Kitchen Trials | Coca-Cola Cake
Cookies & Cups | Sticky Toffee Pudding Cookies
A Farmgirl’s Dabbles | Peanut Butter Bonbons the Size of Texas
Steph Chows | Fiesta Dip
Happy baby shower day, Amber!! And have a fabulous Monday, everyone!!