coco tres leches
Ingredients
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter
1/2 cup sugar
3 eggs
1/2 teaspoon vanilla extract
3/4 cup Kokosa liqueur
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 cup heavy whipping cream
4 tablespoons confectionery sugar
1/4 teaspoon vanilla extract
Methods
- Preheat the oven to 350 degrees F. Lightly oil
- and flour a 8 x 8 inch metal pan and set aside.
- Whisk the flour, baking powder and salt together in a medium mixing bowl and set aside. Beat
- at medium speed the butter until fluffy for about one
- minute. Decrease the speed to low and with the mixer
- still running, gradually add the sugar over one minute.
- Stop to scrape down the sides of the bowl, if
- necessary. Add the eggs, one at a time, and mix. Add
- the vanilla extract. Add the flour mixture to the batter
- in 3 batches and mix until combined.
- Transfer the batter to the prepared pan and
- spread evenly. Bake for 20 to 25 minutes or until the
- cake is lightly golden. Remove the cake pan to a cooling rack and allow to cool for 30 minutes.
- Whisk together the evaporated milk,
- sweetened condensed milk and Kokosa liqueur,
- once combined, pour the glaze over the cake.
- Refrigerate the cake overnight.
- Topping :
- Place the heavy cream, sugar and vanilla into
- bowl and mix with electric mixer. Whisk at medium
- speed until stiff peaks are formed.
- Spread the topping over the cake and allow to
- chill in the refrigerator until serving.
