COCONUT TRES LECHES CUPCAKES
Three types of milk wonderfully moisten these cupcakes. Toasted coconut on top adds an elegant touch. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 1-1/2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Line 18 muffin cups with paper liners., Cream butter and sugar until light and fluffy. Beat in vanilla and 1 egg white at a time, beating well after each addition. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating after each addition., Fill prepared cups about two-thirds full. Bake until a toothpick inserted in center comes out clean, 17-20 minutes. Cool 10 minutes. Remove cupcakes to a 15x10x1-in. pan., In a bowl, mix sweetened condensed, evaporated and coconut milks. Poke holes in cupcakes with a skewer, about 1/2 in. apart. Slowly spoon milk mixture over top, allowing it to absorb into cake. Refrigerate, covered, at least 2 hours., To serve, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Spread or pipe over cupcakes. Top with coconut. Store in the refrigerator.
Nutrition Facts : Calories 342 calories, Fat 16g fat (11g saturated fat), Cholesterol 47mg cholesterol, Sodium 226mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 0 fiber), Protein 6g protein.
TRES LECHES COCONUT CUPCAKES WITH DULCE DE LECHE BUTTERCREAM
Provided by Food Network
Categories dessert
Time 4h30m
Yield 14 to 16 cupcakes
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees F.
- In a large mixing bowl, cream the shortening, butter, and sugar until light and fluffy on medium speed; add egg yolks 1 at a time, beating until all the yellow disappears. Add the vanilla. Sift together the flour, baking soda and salt. Add alternately with the buttermilk to the creamed mixture beginning and ending with the flour.
- In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into cake batter.
- Fill standard paper-lined muffin cups 3/4 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes. Transfer cupcakes to wire rack that has been placed over a baking sheet to cool.
- While cupcakes are still warm, stir together the evaporated milk, sweetened condensed milk, and the coconut milk. Using a meat injector needle, inject each cupcake in several different spots with about 1/2 to 3/4-ounce of the mixture. Or, poke several holes in the top of each of the cupcakes with a 1/4-inch wooden skewer. Pour the milk mixture over each cupcake while they are still warm, filling each hole. Refrigerate for 2 hours or overnight before icing.
- For the Buttercream:
- Preheat oven to 425 degrees F. To make the dulce de leche, pour the sweetened condensed milk into a glass pie plate and cover with foil. Place in a larger roasting pan where pie plate can sit flat. Pour hot water into the roasting pan to a depth of about halfway up the pie plate. Place in oven and bake for 1 hour 15 minutes. Remove from oven and let cool. Stir until smooth.
- Place egg yolks in a medium mixing bowl. Stir the sugar, cornstarch, and salt together in a small, heavy saucepan. Whisk in the water first, then the dulce de leche and bring to a boil over medium heat. Boil for 1 minute, whisking constantly. Remove from heat. Gradually whisk the dulce de leche mixture into the 2 egg yolks. Stir in the vanilla. Strain through a wire mesh strainer into a small bowl and set aside to cool completely.
- Beat the butter on high speed in a large mixing bowl until light and fluffy. Beat in the cooled dulce de leche mixture. Beat in the 1 cup powdered sugar until smooth and spreadable.
- Frost each cupcake with a generous amount of dulce de leche buttercream. Refrigerate any remaining buttercream for another use. Sprinkle each cupcake with toasted coconut.
COCONUT-LIME TRES LECHES CAKE
As someone whose greatest fear in life is dry cake, Tres Leches Cake holds a special place in my heart, as it is impossible not to be dry. While its exact origins are unknown, it is popular all over Latin America, especially in Mexico and Nicaragua, and I fell in love with it through my husband's love of Mexican food. This version has toasted coconut and lime, two flavors that go deliciously with the milky creamy flavors of Tres Leches cake.
Provided by Molly Yeh
Categories dessert
Time 3h15m
Yield 15 servings
Number Of Ingredients 20
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease the bottom of a 9-by-13-inch baking pan with cooking spray. Set aside.
- Whisk together the flour, baking powder, salt and cinnamon in a medium bowl. Set aside.
- Beat the egg whites in a stand mixer fitted with a whisk attachment on medium speed until foamy, about 1 minute. With the mixer still on, slowly add 1/4 cup granulated sugar. Continue until shiny medium-stiff peaks form, about 2 minutes. Remove the egg whites to a medium bowl and set aside.
- Add the egg yolks and remaining 3/4 cup granulated sugar to the same bowl of the stand mixer with the same whisk attachment (no need to wash). Beat on medium speed until pale yellow and doubled in volume, 1 to 2 minutes. Add the milk and vanilla, then the lime zest and coconut, beating constantly. Reduce the speed to low and add the flour mixture until just combined.
- Using a rubber spatula, gently fold the egg white mixture into the batter in 3 additions until the egg whites are no longer visible.
- Pour the batter into the prepared pan and bake until a tester comes out clean, 18 to 20 minutes. Transfer the pan to a rack and let cool slightly.
- For the tres leches: Whisk together the sweetened condensed milk, evaporated milk and whole milk in a large measuring cup with a spout. Using a round metal skewer or a fork, poke holes all over the top of the cake, but don't go all the way down to the bottom (this will help the cake absorb the milk!). Pour the milk all over the cake very slowly and a little at a time (this will help distribute the milk throughout the cake). When all of the milk has been poured into the cake and absorbed, cover and refrigerate 2 to 3 hours, preferably overnight.
- For the topping: Combine the heavy cream, powdered sugar, cinnamon and salt in a stand mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form, 1 to 2 minutes. Dollop, then spread over the top of the cake. Sprinkle with the coconut, then then the lime zest. Cut into 15 rectangles. Serve immediately or store in the refrigerator.
COCONUT TRES LECHES CAKE
This supereasy cake is soaked with a milky mixture laced with dark rum and coconut milk. Best if made before you want to serve it-the longer it sits, the better it gets. And don't skip the toasted coconut! Cook time does not include the 1 hour for cooling and the 4 hours required for soaking the cake with the milk/rum mixture.
Provided by dojemi
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 325°F
- Butter a 13-by-9-inch glass baking dish.
- Separate eggs, and place yolks in a large mixing bowl. Reserve whites in a separate mixing bowl.
- Add sugar to yolks, and beat on high speed with an electric mixer until pale yellow and fluffy, about 5 minutes.
- Clean beaters, and whip egg whites to medium peaks, about 1 1/2 minutes.
- Using a rubber spatula, stir about 1/3 of the egg whites into the yolk mixture to lighten it.
- Then gently fold in remaining whites.
- Whisk flour with a dry whisk to aerate and break up any lumps, then sprinkle it over egg mixture.
- Use a rubber spatula to gently fold flour into egg mixture, just until there are no more white flour streaks. Don't overmix.
- Pour batter into the buttered baking dish, and bake until cake is puffed and golden and the edges pull away from the sides of the pan, about 20 to 25 minutes.
- Remove cake from the oven and place on a wire cooling rack.
- With a toothpick, poke holes all over the cake.
- Allow to cool for 15 minutes.
- In a medium bowl, whisk together three milks and rum, and pour mixture evenly over cake.
- Continue cooling cake, about 45 minutes more, then cover tightly with plastic wrap and refrigerate at least 4 hours or overnight.
- For toasted coconut, heat a large frying pan over medium heat.
- Add coconut and spread it in an even layer.
- Cook, stirring often, until coconut is lightly toasted and browned.
- If coconut begins to burn, reduce heat.
- Remove from the pan immediately.
- To serve the cake, whip heavy cream and powdered sugar to medium peaks (If you like, flavor it with a teaspoon of dark rum.)
- Top each cake slice with a mound of whipped cream, and garnish with toasted coconut.
Nutrition Facts : Calories 434.5, Fat 22.5, SaturatedFat 14.5, Cholesterol 161.8, Sodium 129.9, Carbohydrate 50.4, Fiber 0.9, Sugar 39.7, Protein 9
COCONUT TRES LECHES CAKE WITH CARAMELIZED BANANAS
Provided by Terry Conlan
Categories Cake Milk/Cream Egg Dessert Bake Banana Coconut Summer Chill Kidney Friendly Pescatarian Peanut Free Soy Free
Yield Makes 16 servings
Number Of Ingredients 18
Steps:
- Sift the cake flour, baking powder and salt into a bowl. Cream the sugar, butter and banana purée in a mixing bowl until light and fluffy. Add 1/3 flour mixture and 1/3 skim milk alternately; mixing well after each addition. Mix in the vanilla and coconut extracts. Fold in the egg whites. Spray a 6 x 8-inch cake pan with nonstick cooking spray. Flour the pan. Pour the batter into the prepared pan. Bake at 375°F for 50 minutes or until the cake tests done. Remove from the oven and cool in the pan for 10 minutes. Remove to a wire rack to cool completely. Combine the condensed milk, 3/4 cup skim milk and coconut milk in a bowl; mix well. Arrange the cake on a serving platter. Poke holes all over the cake with a wooden pick or skewer. Spoon the milk mixture over the cake. Cover the cake and chill in the refrigerator for 4 hours. Combine the brown sugar and rum in a saucepan over medium heat. Cook until the mixture reduces to a syrupy consistency. Add the bananas and stir gently to coat the fruit. Remove from the heat and cool to room temperature. Top each serving of cake with whipped topping and a scattering of toasted coconut. Serve the bananas on the side.
TRES LECHES COCONUT CUPCAKES WITH DULCE DE LECHE BUTTERCREAM
This recipe by Lorie Roach was featured on the Ultimate Recipe Showdown and won the cupcake category.It makes a lot of buttercream icing, so next time I think I will double the amount of cupcakes. I used a meat marinade injector which allows you to use all of the milk mixture. These do take quite a bit of time to make, but they are addicting!
Provided by cookiedog
Categories Dessert
Time 5h
Yield 14-16 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees F.
- In a large mixing bowl, cream the shortening, butter, and sugar until light and fluffy on medium speed; add egg yolks 1 at a time, beating until all the yellow disappears. Add the vanilla. Sift together the flour, baking soda and salt. Add alternately with the buttermilk to the creamed mixture beginning and ending with the flour.
- In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into cake batter.
- Fill standard paper-lined muffin cups 3/4 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes. Transfer cupcakes to wire rack that has been placed over a baking sheet to cool.
- While cupcakes are still warm, stir together the evaporated milk, sweetened condensed milk, and the coconut milk. Using a meat injector needle, inject each cupcake in several different spots with about 1/2 to 3/4-ounce of the mixture. Or, poke several holes in the top of each of the cupcakes with a 1/4-inch wooden skewer. Pour the milk mixture over each cupcake while they are still warm, filling each hole. Refrigerate for 2 hours or overnight before icing.
- For the Buttercream:.
- Preheat oven to 425 degrees F. To make the dulce de leche, pour the sweetened condensed milk into a glass pie plate and cover with foil. Place in a larger roasting pan where pie plate can sit flat. Pour hot water into the roasting pan to a depth of about halfway up the pie plate. Place in oven and bake for 1 hour 15 minutes. Remove from oven and let cool. Stir until smooth.
- Place egg yolks in a medium mixing bowl. Stir the sugar, cornstarch, and salt together in a small, heavy saucepan. Whisk in the water first, then the dulce de leche and bring to a boil over medium heat. Boil for 1 minute, whisking constantly. Remove from heat. Gradually whisk the dulce de leche mixture into the 2 egg yolks. Stir in the vanilla. Strain through a wire mesh strainer into a small bowl and set aside to cool completely.
- Beat the butter on high speed in a large mixing bowl until light and fluffy. Beat in the cooled dulce de leche mixture. Beat in the 1 cup powdered sugar until smooth and spreadable.
- Frost each cupcake with a generous amount of dulce de leche buttercream. Refrigerate any remaining buttercream for another use. Sprinkle each cupcake with toasted coconut.
Nutrition Facts : Calories 593.9, Fat 31.1, SaturatedFat 18.8, Cholesterol 128, Sodium 283.5, Carbohydrate 73.8, Fiber 0.9, Sugar 63.1, Protein 7.3
EASY COCONUT-LIME TRES LECHES CAKE RECIPE BY TASTY
Here's what you need: butter, sugar, eggs, milk, coconut extract, baking powder, all purpose flour, evaporated milk, coconut milk, condensed milk, cream, coconut extract, sugar, coconut flake, lemon zest
Provided by Samira Rueda
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 170°C.
- In a bowl whip, butter, and super until fluffy.
- Add the milk and the eggs one by one, mixing in between. Then, add the coconut extract and mix well.
- Add the flour and the baking powder. Combine everything together, pour into a pre-greased mold and bake at 170° C for 35 minutes.
- Once the cake is baked, poke small holes with a toothpick or fork. Pour the milk mixture on top.
- Let it chill for three hours in the fridge.
- Toppings: For the chantilly cream: simply whip everything until it is fluffy.
- To top the cake, sprinkle coconut and lime zest.
- Enjoy!
Nutrition Facts : Calories 886 calories, Carbohydrate 75 grams, Fat 64 grams, Fiber 0 grams, Protein 16 grams, Sugar 43 grams
LAYERED COCONUT TRES LECHES CAKE
Layer this coconut tres leches cake with fresh pineapple and ripe blueberries! This Layered Coconut Tres Leches Cake is as moist as you'd expect it to be.
Provided by My Food and Family
Categories Dairy
Time 3h35m
Yield 16 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- Beat egg whites in medium bowl with mixer on high speed until soft peaks form, adding cream of tartar after 20 sec. Gradually add 1/4 cup sugar, beating until stiff peaks form.
- Beat egg yolks in large bowl with mixer on high speed until blended. Gradually beat in remaining sugar until thickened and lemon colored. Combine flour and baking powder; gradually add to egg yolk mixture alternately with 2% milk, beating well after each addition. Blend in vanilla. Gently stir in egg whites.
- Pour into 2 (9-inch) parchment-lined round pans sprayed with cooking spray.
- Bake 25 min. or until toothpick inserted in centers comes out clean. Cool cakes completely in pans. (Do not remove cakes from pans.) Pierce cakes with large fork at 1/4-inch intervals.
- Mix coconut milk, condensed milk and sour cream until blended. Pour 1/2 cup milk mixture into medium bowl. Add COOL WHIP; whisk just until blended. Set aside. Pour remaining coconut milk mixture slowly over cakes, using about 1-1/4 cups mixture for each cake layer.
- Toss fruit with 1 cup of the COOL WHIP mixture. Place 1 cake layer on rimmed serving plate; top with fruit mixture. Sprinkle with half the coconut; cover with second cake layer. Spread remaining COOL WHIP mixture over cake; sprinkle with remaining coconut. Refrigerate 1 hour.
Nutrition Facts : Calories 250, Fat 8 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
COCONUT TRES LECHES CAKE
Add a tropical twist to your dessert table with this delightful coconut cake that's made with Betty Crocker™ Super Moist™ cake mix.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h5m
Yield 15
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan.
- In large bowl, beat cake mix, water, oil, egg whites and coconut extract with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake as directed on box for 13x9-inch pan. Cool 5 minutes. With long-tined fork, poke top of hot cake every 1/2 inch, wiping fork occasionally to reduce sticking. In medium bowl, mix milk, 3/4 cup of the whipping cream and the cream of coconut with whisk until blended. Microwave on High about 1 minute 30 seconds or until heated. Carefully pour mixture over top of warm cake. Cover; refrigerate 3 hours or until chilled.
- In small bowl, beat remaining 1 1/4 cups whipping cream with electric mixer on high speed until stiff (do not overbeat). Spread over cake; sprinkle with coconut. Cut cake into squares; serve with any remaining cream mixture from pan. Garnish with kiwifruit. Store covered in refrigerator.
Nutrition Facts : Calories 380, Carbohydrate 29 g, Cholesterol 35 mg, Fat 5 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 16 g, TransFat 0 g
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