Apology worthy cake!

Sorry.

I am so sorry.

I promise I have a legit reason as to why I dropped off the face of this planet!

My Internet wasn’t working.

See. I told you I had a good reason.

I would never ever deprive you of delicious recipes! And because I’ve been gone for a week, I owe you all 10 bajillion recipes … thankfully I had a housewarming party this weekend and made a lot of dishes. The theme was Mexican fiesta! Unfortunately, no one brought their sombreros like I had asked … but they did bring an appetite!

It was a great evening with a bunch of close friends and a lot of leftovers. I’m currently sipping on some chicken tortilla soup and watching Married to Jonas. I have no idea why. I was too old to have a teen crush on them and probably only liked a song or two because my sister played them so much.

It’s just that once you go reality TV, you can never go back! I miss Oprah.

And I miss dessert from this weekend. I didn’t get to eat that much dessert because I have this horrible pain in my teeth. I was supposed to go to the dentist about a month ago but then I started fasting so I waited. And now I have no reason not to go but it’s just that I really despise going to the dentists. They are all so nice but it’s the little drill thingamajigger that sends pain all throughout my mouth if I think about it or hear something that’s close to it.

Ugh. I don’t want to go but I have to! Since I can’t fully enjoy it, I’ll share this recipe with you and you tell me how amazing it was. I know everyone absolutely loved it at the party.

Coconut Tres Leche Cake

Yields 12 servings

Butter to coat glass pan

1 cup of all purpose flour

6 large eggs, separated into whites and yolks

1 cup sugar

1 can (14 oz.) sweetened condensed milk

2/3 cup evaporated milk

½ cup canned coconut milk

1 tbsp vanilla extract

Frosting:

1 ½ cup heavy cream

2 tbsp powdered sugar

1 cup sweetened flaked coconut

Preheat oven to 325 degrees F. Make sure oven rack is centered. Coat a 13x9in glass dish with butter. Make sure to get all the sides! Set aside.

Take the flour and whisk it to get all the air and lumps out of it. Make sure you follow this recipe exactly as it’s supposed to be a sponge-like cake.

Separate the eggs in medium to large bowls. Add sugar to the yolks and whisk together for about 5 minutes until the mixture is pale yellow. In another bowl, whisk the whites together until stiff peaks start to form. Using a rubber spatula, stir about a third of egg whites into the yolk/sugar mixture. Once mixed, fold in the rest of the egg white mixture gently.

Sprinkle flour into the mixture and continue folding until there are no more streaks of flour. Do not overmix!

Pour batter into baking dish and bake until cake it puffed and golden about 25-30 minutes.

While waiting for the cake, combine the three milks and vanilla extract together and whisk the mixture. Set aside.

Once the cake is ready, remove from oven andpoke holes with a toothpick all over the cake and let it cool for about 15 minutes. Afterwards, pour the milk mixture over the cake, allowing it to absorb it all. Cover tightly and refrigerate for atleast 4 hours.

For frosting and topping layer, mix the heavy cream and powdered sugar until peaks form and looks like whipped cream. Spread on cake before serving and sprinke coconut on top!

Simple and Incredible! Enjoy!

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