Coconut Cinnamon Tres Leches Cake with Mexican Vanilla Whipped Cream
Cool, creamy and dreamy, this traditional Mexican dessert wraps coconut, cinnamon and vanilla flavours together for a simple and memorable summer dessert. Recipe adapted from Martha Stewart via Shutterbean.com.
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
6large-sizedeggsseparated, room temperature
3teaspoonspure vanilla extractdivided
1/2cupunsalted buttermelted and cooled, plus more for baking pan
2 1/2cupsheavy creamdivided
1canunsweetened coconut milk(13.75 ounce can)
1cansweetened condensed milk(14 ounce can)
2ripe mangoespeeled and diced
1cupmixed seasonal berriesfor serving
Preheat the oven to 350F and butter an 8x11 baking pan.
In the bowl of a stand mixer, combine egg whites, baking soda, and salt. Beat on medium speed with the whisk attachment until soft peaks form, about 3-4 minutes, depending on the strength of the mixer.
Add the egg yolks to the mixer and continue beating until well combined. Add sugar in a slow, steady stream and whisk until well blended. Add the vanilla and mix to combine.
Stop the mixer, remove the whisk, and fold in the melted butter with a spatula.
Sift 1/4 cup flour onto mixture and fold to combine. Repeat with remaining flour, folding in 1/4 cup at a time. Pour batter into the prepared pan; bake until golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes.
While the cake is baking, whisk together 1 cup heavy cream, the coconut milk, the condensed milk and the cinnamon. As soon as cake is removed from oven, pour cream mixture over cake. Let cake cool in the pan on a wire rack. Cover cake with plastic wrap, and refrigerator at least 5 hours and up to 8 hours.
Just before serving, whisk the remaining heavy whipping cream (1 1/2 cups) until soft peaks form and add remaining 1 teaspoon pure vanilla extract.
Spread the whipped cream over cake and smooth with a spatula. Serve cake with diced mango or seasonal berries.
The original recipe calls for a 9x13 baking pan, which you can totally use. The 8x11 in this recipe gives you a slightly taller cake, that is all.