Coconut Tres Leches Cake

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coconut tres leches imperial
By Jessica Segarra
Prep Time:
1h 45m
Bake/Cook Time:
35m
Yield:
One 9x13 cake
Coconut Tres Leche Cake is everything you love about a classic tres leche cake, with the added boost of coconut flavor. This semi-homemade recipe starts with boxed cake mix that's drenched in coconut milk and sweetened condensed milk. Then the sweet milk cake is topped with a coconut whipped cream. Baked in a 9 X 13 pan, this easy tres leches cake makes enough to feed a group.
Este pastel tres leches de coco es todo lo que usted ama del pastel tres leches normal, pero con sabor a coco. Es dulce, ligero y fácil de hacer… todo esto y aun luciendo impresionante para tus invitados!
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Ingredients

  • 1 (18.25 ounce) white cake mix (prepared according to directions on package)
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (15 ounce) can cream of coconut (example Coco Lopez)
  • 12 ounce heavy whipping cream
  • 1/4 cup Imperial Sugar Confectioners Powdered Sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon coconut extract
  • 2 1/2 cups shredded coconut, lightly toasted

      Directions

      1. Bake cake according to package directions in a 9x13 cake pan.
      2. Once cake is cooked but still hot from oven, poke holes with a fork, toothpick or chopstick on top of  cake.
      3. Slowly pour sweetened condensed milk and cream of coconut on top of cake. The liquid may settle at  edges, but just wait, it will soak up all of the milk! Transfer cake to refrigerator to let cool completely.
      4. Once cake is chilled, add heavy whipping cream, powdered sugar, vanilla extract and coconut extract to a stand mixer with  whisk attachment. Whisk mixture at medium-high speed until stiff peaks form.
      5. Frost top of cake with fresh whipped cream and top with toasted shredded coconut.
      6. Refrigerate until ready to serve.
      Imperial Sugar Insight

      Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.

       

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      Pastel Tres Leches de Coco

      Products Used
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      131
      232
      coconut tres leches imperial
      Por Jessica Segarra
      Tiempo de preparación:
      1h 45m
      Tiempo de cocción / cocción:
      35m
      Rendimiento:
      un pastel de 9 por 13 pulgadas
      Este pastel tres leches de coco es todo lo que usted ama del pastel tres leches normal, pero con sabor a coco. Es dulce, ligero y fácil de hacer… todo esto y aun luciendo impresionante para tus invitados!
      Clasificación:
      Califíquelo usted mismo
      Blogger
      Member
      Products Used

      Ingredientes

      • 1 (18.25 onzas) de mezcla para pastel blanco (preparada de acuerdo con las instrucciones del paquete)
      • 1 lata (14 onzas) de leche condensada azucarada
      • 1 lata (15 onzas) de crema de coco (por ejemplo, Coco Lopez)
      • 12 onzas de crema batida espesa
      • 1/4 taza de Imperial Sugar Azúcar en Polvo Confeccionar
      • 1 cucharadita de extracto de vainilla
      • 1/4 de cucharadita de extracto de coco
      • 2 1/2 tazas de coco rallado, ligeramente tostado

      Direcciones

      1. Hornee el pastel de acuerdo a las direcciones del paquete, en una bandeja de torta de 9x13 pulgadas.
      2. Una vez que el pastel esté cocido pero todavía caliente del horno, ponche huecos con un tenedor, mondadientes o un palito chino en la parte de arriba de la torta.
      3. Lentamente vierta la leche condensada dulce y la crema de coco en la parte superior del paste. El liquido se puede asentar en las orillas, pero solo espere, absorberá toda la leche! Transfiera el pastel al refrigerador para dejar enfriar completamente.
      4. Una vez que el paste este frio, agregue la crema batida pesada, azúcar en polvo, extracto de vainilla y extracto de coco  a una batido de pie con las paletas de espumadora. Bata la mezcla en velocidad media alta hasta que se formen picos firmes.
      5. Glasee el pastel con la crema batida fresca y espolvoree con el coco rallado tostado.
      6. Refrigere hasta que esté lista para servir.
      Imperial Sugar Insight

      Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.

       

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