Daring Bakers! Coconut Tres Leches Cake

Inma of la Galletika was our Sept. 2013 Daring Bakers’ hostess and WOW did she bring us something decadent and delicious! Pastel de Tres Leches or Three Milk Cake, creamy yet airy, super moist but not soggy... just plain delish!

I was simultaneously excited and apprehensive about the Daring Bakers challenge this month. Not because of the recipe, but just because of all the oven fails I've been having lately. I decided to minimize risk and take my baking elsewhere. A large number of my female friends live in an honor house dedicated to sustainable food, and informed me I was welcome to use their oven anytime. So I packed up all my supplies and trucked it down to the house. It was nice to have a large enough space for me to bake and socialize at the same time. 

I slid the cake into the oven nervously, praying that it would not burn or collapse. Thirty five minutes later I pulled it out and hurrah! It had baked up into a fluffy, golden sponge. 
"That smells really good!" someone called from the dining room, and I did a small victory dance (mostly an internal victory dance). Finally, a success. 

Obviously I wasn't done there, but the tricky part was over. You can't have a tres leches cake without the milks! I've made the traditional recipe before, so I wanted to try something new. I was delighted to find that The Pastry Affair had a coconut tres leches cake on her site. The sponge is soaked in a mixture of sweetened condensed milk, coconut milk, and coconut rum (side note, purchasing this was my first time actually buying something from a liquor store. I was a little nervous that there would be some rule I had overlooked preventing me from purchasing alcohol and I would be unceremoniously booted from the store. Thankfully that did not happen). Finish it off with a thick layer of coconut rum spiked whipped cream and toasted coconut and you've got yourself...a pretty irresistible cake.

Coconut Tres Leches Cake 
from The Pastry Affair


Cake
5 large eggs, separated
1 cup granulated sugar, divided
1 teaspoon vanilla extract
1/3 cup whole milk
1 cup all-purpose flour
1 1/2 teaspoons baking powder
Pinch of salt
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13-inch cake pan.
In a large bowl, beat the egg yolks with 3/4 cup sugar until the yolks are a pale yellow. Stir in the milk and vanilla. Fold in the flour, baking powder, and salt until just combined.
In a separate bowl, beat the egg whites until soft peaks form. Add the remaining 1/4 cup sugar and continue beating until stiff peaks form.
Gently fold the egg whites into the cake batter, mixing until just combined (over-beating will result in a denser, flatter cake—not what we want!). Pour batter into prepared pan and bake for 30-35 minutes, or until cake is lightly browned and a toothpick inserted into the center comes out clean. Cool in pan until cake reaches room temperature. Pierce top of cake with a fork a couple dozen times to allow glaze to soak into the cake.

Glaze
1 can (14 ounces) coconut milk
1 can (14 ounces) sweetened condensed milk
1/2 cup coconut rum
In a medium bowl, whisk together coconut milk, sweetened condensed milk, and coconut rum. Pour evenly over cooled, hole-ridden cake, making sure to get the edges and corners as well as the center. Now here's the hard part: refrigerate the cake overnight so the cake can fully absorb the glaze.

Topping
1 pint (2 cups) heavy whipping cream
1/2 cup granulated sugar
1 tablespoon coconut rum
Flaked coconut, toasted (garnish)
In a large bowl, beat the heavy whipping cream, sugar, and coconut rum together until topping is thick and spreadable.
Spread topping evenly over coconut cake, sprinkle with toasted coconut flakes, and refrigerate until ready to serve.

Milk Muffins

My family was here but they left me. Boo.

If you're wondering how I can make so many things

 in my dorm, it's, uh, because of this.

Um, sometimes I'm weird. Obviously. So I assembled these incognito muffins in my room. They're easy. So. Easy. Honestly, if you don't botch anything, they shouldn't take more than 25 minutes, prep and bake time.

Have you ever had Chichi Dango? It's a Japanese dessert often made for White Day (which is coming up March 14, I encourage boys to participate, haha). Well, uh, anyway, these muffins taste vaguely like chichi dango. Just lightly sweet, great with a cup of tea. 

If they aren't sugary enough for you, drizzle the leftover sweetened condensed milk on top. Hooray! I'm a bit iffy about the cooking time, since I made large muffins instead of minis like the original recipe, but I'd start anywhere from 11-15.

Milk Muffins

from La FujiMama

Makes 20 mini muffins or six normal muffins

Makes 20 mini muffins

1 egg, beaten
1/4 cup sweetened condensed milk
3 tablespoons milk
3/4 cup + 1 tablespoon all-purpose flour
1 teaspoon baking powder,
3 tablespoons butter, melted and cooled slightly

1. Preheat the oven to 350 degrees Fahrenheit. Line 20 mini-muffin cups with mini paper liners.

2. In a medium-size bowl, whisk together the egg, sweetened condensed milk, and milk until smooth.

3. In a separate bowl, whisk together the flour and baking powder, then add it to the egg-milk mixture, and whisk together. Whisk in the butter. The important step here is not to overmix the batter (overmixing will overdevelop the gluten in the flour which will cause a tough muffin with tunnels and a compact texture). Only 10 to 15 strokes are needed to moisten the ingredients. The batter can still be lumpy—don’t worry, the batter will continue to blend as it bakes and the lumps will disappear.

4. Spoon the batter into the lined muffin cups. Bake for 9 to 11 minutes. The muffins are done when the top springs back when gently touched with a finger and a toothpick inserted in the center comes out clean. Place on a wire rack to cool. Store in an airtight container at room temperature.