Monday, December 9, 2013

Coconut Cream Tres Leches Cake

Welcome to Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen from Juanita's Cocina! Each day we will be celebrating the holidays with a different set of Christmas-themed treats, as well as a fabulous Christmas giveaway. We hope you enjoy this fabulous event. Tune in each day starting today, Monday, December 9th and ending Saturday, December 14th.

Ever since I participated in Christmas Week last year, I've been a little obsessed with the Tres Leches Cake. It is so easy to make, looks so complicated, and tastes terrific! So, how about a coconut version? For this, I just swapped out a few ingredients and added some coconut for a totally similar, yet different, Tres Leches Cake.

When I say it's easy, I mean it. Just whip it up in a big bowl and bake it in one 8" round pan.

Coconut Cream Tres Leches Cake

Cake Layer:
1/4 cup coconut oil, melted
3/4 cup granulated sugar
2 Eggs, room temperature
1 tsp. vanilla extract
1 tsp almond extract
1 Cup flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup buttermilk

Soaking Liquid:
1/2 of a (14 oz) can of sweetened condensed milk
1/2 cup half-and-half
1/2 cup coconut cream
1/4 tsp vanilla

2 cups heavy whipping cream
2 tablespoons powdered sugar
1/2 tsp. vanilla
2 cups shredded coconut
Raspberries or Sugared Cranberries for garnish

Preheat oven to 350 degrees F.; grease and flour an 8 inch cake pan (using an 8" rather than a 9" pan will make it easier to split in half).

In a large mixing bowl, whisk together the coconut oil, sugar, eggs, and vanilla. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Fold the flour mixture into the egg mixture. Slowly add the buttermilk, mixing until well blended.

Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until the top springs back when lightly touched. Remove from oven and cool for at least ten minutes before removing from pan. Carefully, cut the cake in half, horizontally. Place each half sliced side up on a rack to cool completely. While the cake is cooling, whisk together the sweetened condensed milk, the half/half, and the coconut cream. Slowly pour the liquid over each half of the cake. Cover and chill for several hours.

When ready to assemble the cake, whip the cream until stiff, adding the powdered sugar. Place one of the cake halves on a serving plate, cut side up. Spread whipped cream over the top of the cake layer, and then top with the second cake half. Frost the top and the sides of the cake with the remaining whipped cream. Sprinkle the coconut on top of the cake and lightly press more coconut onto the sides. Garnish with raspberries or sugared cranberries, if desired.   

Use a large serrated knife to slice the cake horizontally.

The coconut oil and the coconut cream make the cake layers a little more firm--moist, not soggy. Has anyone come up with a better term than "moist", yet?

Let's not forget the sugared cranberries--they make an awesome garnishment for so many things this time of year. Simply bring 1 cup of water and 1 cup of sugar to a simmer (make sure the sugar is dissolved, but don't boil...simmer). Place 1-2 cups of fresh cranberries in a bowl. Pour the hot sugar/water over the cranberries. Cover and chill for several hours or overnight.

When the cranberries are chilled, drain the liquid (save it, if you use simple syrup in your drinks), and roll the cranberries in fine sugar. Let them dry on a cookie sheet for at least one hour.

Visit all the other Christmas Week Peeps for more Holiday Baking Goodness:

Coconut Hot Chocolate and Chocolate Covered Spoons by Cravings of a Lunatic
Chocolate Shortbread Bars by Juanita's Cocina
Peppermint Mocha Cupcakes by Hezzi-D's Books and Cooks
Frosted Sugar Cookies by Dinners, Dishes, and Desserts
Peppermint Mocha Brownie Cookies by Chocolate Moosey
Holiday Pinwheels by That Skinny Chick Can Bake
Cranberry Pistachio Eggnog Bark by See Aimee Cook
Chocolate Peppermint Donuts by The Girl In The Little Red Kitchen
Cranberry-Orange Gin Fizz by The Messy Baker
Pokey Fudge by Ninja Baking
Vanilla Wafer Holiday Bark by Dizzy Busy and Hungry
Peanut Butter n' Jelly Thumbprints by The Little Ferraro Kitchen
Buckeyes by My Catholic Kitchen
Coconut Cream Tres Leches Cake by The Dutch Baker's Daughter
Gluten-free Cinnamon Star Cookies by Masala Herb
Nanny's Pecan Pie by Food Lust People Love
Chocolate Covered Cherry Cookies by Jen's Favorite Cookies
My Mother-in-law's Fudge by Frugal Antics of a Harried Homemaker
Peppermint Brownie Pops by Home Cooking Memories
Chocolate Cherry Hazelnut Fudge by Rants From My Crazy Kitchen
Flourless Peanut Butter Nutella S'Mores by Cupcakes & Kale Chips
Cranberry Yogurt Cookies by Mom's Test Kitchen
Chocolate Pumpkin Bundt Cake by Liv Life
Chocolate Peanut Butter No Bake Cookies by Try Anything Once Culinary
Peppermint Fudge by Like Mother Like Daughter

Today's #ChristmasWeek giveaway comes courtesy of Magimix by Robot-Coupe. Magimix has an impressive history, and is the inventor of the first food processor for home cooks. Their machines are still handmade in Burgundy, France, and they are the only company to manufacture their own motors which feature a 30 year guarantee! Chefs Catalog is offering a new, exclusive Magimix by Robot-Coupe 3200XL 12-Cup Food Processor package. The food processor features nested bowls, stainless steel blades, and a large feed tube. The included blender attachment transforms the processor into a fully-functional blender, and the citrus press is ideal for extracting juice from all types of fresh fruits. To enter, read the details and use the Rafflecopter below!

***This giveaway is for one Magimix by Robot-Coupe 3200XL 12-Cup Food Processor (in white)! This giveaway is open to Continental US residents only . When the contest concludes, the winner will be chosen by random draw. The winner will be notified through e-mail and they will have 3 days to respond or another winner will be chosen.***

a Rafflecopter giveaway

***Disclaimer: This giveaway is being provided by Magimix by Robot-Coupe. #ChristmasWeek bloggers have not received product or been compensated as a part of this giveaway.***


  1. The first thing I would make is a batch of my Cranberry-Orange Butter. Wonderful on sweet potatoes, hot rolls or cranberry scones.

  2. I have a wonderful carrot cake recipe that is all done in a processor

  3. Fluffy goodness come to me!! =D
    I am all for coconut and so is my husband. Can't wait to make this asap!

  4. I would make a new raw cheesecake recipe :)!

  5. GAW, that's gorgeous. Like, for real gorgeous, and I imagine it tastes just as fabulous!

    Happy day #1!

  6. The first thing I would make is banana bread.

  7. The first thing I will make is a permanent spot on the counter for my Magimix so it will be available 24/7....then I'll make a quick fruitcake.

  8. This looks the cranberries on top, they are so beautiful!

  9. This is absolutely stunning. I mean out of this world, I would just want to stare at it and swoon stunning.

    Thanks for joining us for Christmas Week. I love having you join our adventures. xx

  10. I have ALWAYS wanted to try tres leches cake...I mean eat it too..I have never had this before and I live in Southern Cali, a huge Mexican population lol

  11. I would make orange cranberry scones for Christmas!

  12. Oh, my goodness!!! Look at that gorgeous coconut!!!

  13. Wow, this is an extraordinary cake! Perfect for the holidays, Cathy...and love, love that you've incorporated coconut :)

  14. This cake is beautiful! My dad loves coconut cake and the last one I made was just ok...definitely trying this one out for his birthday!

  15. Wow! You're right Cathy. The cake is do-able. Fingers crossed I can make mine as gorgeous as yours =)

  16. You can't go wrong with coconut. This cake looks so moist.

  17. I would make the cake above, yum.

  18. Oh my, what couldn't I make.. I first would probably make some almond butter. yummy..

  19. This cake has yum written all over it!

  20. This recipe looks devine! Don't think there is a better word for "Moist" ... Great giveaway! If I were to win this I would want to whip up some of my Shrimp PotStickers.... a food processor comes in handy. Thanks for the opportunity! Happy Holidays. ~V

  21. If I win the first thing I will make is dough for pastries!

  22. I would probably make a coconut cake for Christmas !

  23. how long did you let it soak and chill for?