Cherry and Coconut Tres Leche Cake

Cherry and Coconut Tres Leche Cake might sound a little fancy and different to pronounce at the same time. But actually, it’s a rich milky moist sponge cake which is soaked with a mixture of three different milks (that is why Tres Leche) and then topped with some whipped cream. It’s a Mexican recipe of a quintessential dessert cake which I have adapted with the theme of this season. So this amazing milky cake is loaded with the pretty stone fruit of the summers, which undoubtedly had to be lovely vibrant cherries. I believe some fresh fruit is definitely needed to cut down the richness of the cake which it gets from all different types of milk and cream. So, the cherries not only adorn this cake, sitting atop the whipped cream bed, but also have got them hidden inside the sponge. And as if this wasn’t enough, this adapted tres leche cake has got the freshness and the lightness of aromatic coconut cream too. Whoa! So many flavors just got right into this one dessert cake. I think it’s one special recipe which is good enough to enliven your childhood memories, which you’d definitely fall in love with. One good tip which I would want to share with you is that this recipe calls for evaporated milk, which if you are not able to find easily, can be made at home very easily. All you need to do is to pour the milk in a heavy bottom saucepan and put the saucepan on the lowest heat for about 2 hours or until it has halved in volume, stirring occasionally, without scraping the sides and bottom of the saucepan.

Cherry and Coconut Tres Leche Cake

2015-06-01 08:36:33

Cherry and Coconut Tres Leche Cake

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For the cake

1. 400 gm pitted cherries
2. 4 eggs, separated
3. 180 gm superfine sugar
4. 80 ml milk
5. 1 tsp vanilla extract
6. 200 gm plain flour
7. 1 tsp baking powder
8. 200 gm sweetened condensed milk
9. 100 ml evaporated milk
10. 100 ml coconut cream

For the topping

1. 60 ml coconut cream, chilled
2. 300 ml double cream, chilled
3. 2 tbsp icing sugar
4. 1/2 tsp vanilla extract

Instructions

1. Preheat the oven to 160 degree C. Grease a 9 inch square cake pan; line base and sides with parchment paper, extending the paper from the sides.
2. Beat egg whites in a medium bowl with an electric mixer until soft peaks form. Gradually add sugar, beating until glossy and stiff.
3. Combine egg yolks, milk and vanilla extract in a small bowl. Beat in flour and baking powder.
4. Fold the egg whites into the flour mixture gently. Fold in half of the cherries. Pour mixture into the prepared pan. Bake cake for 45 minutes, or until a skewer inserted into the center of the cake comes out clean.
5. Meanwhile, whisk together condensed milk, evaporated milk and coconut cream.
6. Poke holes in cake, while it is still warm. Pour milk mixture over hot cake. Let cake cool completely in pan.
7. For topping, whip the double cream together with sugar and vanilla extract, until soft peaks form.
8. Fold in the thickened coconut cream into the whipped cream.
9. Spread the whipped cream on cake and decorate with remaining cherries.

Notes

1. The can of coconut cream should be kept in fridge for several hours before opening it. Scoop out the coconut cream on top without disturbing the watery content at the bottom of can.

By Himanshu Taneja

The White Ramekins http://thewhiteramekins.com/