Rum Coconut Tres Leches Cake

Hey muchachit@s.

This post was originally supposed to go up last Friday, but I’ve been swamped with work and a bunch of freelance projects that I didn’t have time to sit down and write! Last week was Transgender Awareness Week and I want to take a brief moment to talk about it.

Trans Awareness week is a week for trans individuals, nonconforming identities, and allies to bring attention to issues happening in the community. Often times, they are the first to champion for LBTQ+  rights because they don’t have the appropriate resources and fundamental rights they deserve and I think it is time they received some recognition.

Plus they also have Caitlyn Jenner as their unofficial-official spokesperson for the entire community, and we all know how much of a mess that is. They need all the support they can receive!

I’m really happy to see Planned Parenthood is now making Hormone Therapy even more accessible for those who choose to go that route because it is important for them to be able to be comfortable in their skin.

Adrianna’s coloring cook book, A Cozy Coloring Cook Book is officially out and I was so excited to see her include a recipe for Tres Leches because a) it saves me a bunch of recipe testing time and b) knowing Adrianna, I know this cake is going to be amazing.

She was right, this cake is amazing. It’s so light and spongey, not overly sweet, and the whipped topping is so perfect–and were boozing it up because Sandra Lee is my spirit guide #sorrynotsorry.

I was never much of a fan of Tres Leches growing up because Mexican bakeries always used a really gross artificial frosting and it really turned me off. It just tasted like chemicals and food coloring.

If you get the chance, pick up her book and make some of her cozy recipes and color along! You won’t be disappointed.

Rum Coconut Tres Leches Cake

(Makes about 10-12 individual cakes)

The Sponge Cake
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 large eggs, separated
1 cup sugar
1 teaspoon  vanilla extract
1/3 cup of milk

The Tres Leches
1 can (14 ounces) sweetened condensed milk
1 cup light coconut milk
3/4 cup whole milk
3 tablespoons gold rum

The Topping
2 cups heavy cream
1/4 cup confectioners sugar, sifted
1/2 teaspoon vanilla extract
maraschino cherries

To make the cake, Preheat your oven to 350 degrees and grease and line a 9 x 13″ baking pan with parchment paper. In a bowl, whisk together the flour, baking powder, and salt–set aside.

Combine the yolks and sugar in a stand mixer bowl and beat the mixture on high with the paddle attachment until the mixture is pale yellow and doubled in volume. Add the vanilla and milk and mix on low speed just until combined. Fold into the flour mixture.

Clean and dry your stand mixer bowl, add the egg whites, and beat with the whisk attachment on high speed until stiff peaks form. Fold into the batter.

Pour the batter into the prepared pan and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.

Once your cake is completely cooled, find a biscuit cutter that matches the diameter of the dishes you are using for the cakes. Cut out cake rounds and place them inside your dish.

In a large measuring cup, whisk together the condensed milk, coconut milk, milk and rum. Using a toothpick, poke holes in your cakes and pour 1/4 cup of this mixture on each cake. Refrigerate and let chill for at least an hour before serving.

To make the topping, combine the cream and confectioners sugar and vanilla. Use an electric mixer to beat this mixture on high until soft peaks form. Add the whipped cream to your cakes and garnish with a maraschino cherry.