Saucepan@saucepan · Shared this recipeFollowPuerto Rican · dessertTres Leches Cake with a Puerto Rican SpinA Puerto Rican take on the classic tres leches cake, made with coconut milk and rum for a rich, tropical flavor.total30 mincook30 minservings10Original recipe on familiakitchen.comKeep this recipeAdd a copy of Tres Leches Cake with a Puerto Rican Spin to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients10 servingsBack to 10 servings1 tbsp butter, for greasing pan5 large eggs, yolks and whites separated1 cup granulated sugar1 cup all-purpose flour1.5 tsp baking powder0.333 cup milk2 tsp coffee liqueur such as Kahlua1 can evaporated milk, 12 oz1 can sweetened condensed milk, 14 oz1 can coconut milk, 13.5 oz.2 tbsp Puerto Rican rum, añejo2 cup heavy cream4 tbsp confectioner's sugar1 tsp vanilla extract1 dash ground cinnamon1 dash ground nutmeg, freshly gratedStepsClear checksTap an ingredient or step to check it off.1Step 1: Butter the bottom and sides of a 13-by-9-inch baking dish. Preheat the oven to 350 degrees.2Step 2: In a large bowl, use an electric mixer to beat the egg whites on high until stiff peaks form, about 2 minutes. Reduce the speed to medium and gradually beat in the sugar. Then beat in the egg yolks one at a time. Sift together the flour and baking powder, and fold into the wet ingredients. Mix in the milk and coffee liqueur. Pour the mixture into the buttered baking dish.3Step 3: Bake until golden and a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Let cool for 15 minutes. After cooling, use a toothpick or skewer to puncture the cake's surface at 2-inch intervals.4Step 4: In a large bowl, whisk together all the canned milks and rum until well combined. Carefully pour the mixture onto the cooled cake. Cover the cake pan with foil and refrigerate for at least 2 hours.5Step 5: In a large bowl, use an electric mixer to beat together the heavy cream, confectioner's sugar, and vanilla on high until stiff peaks form, 4 to 5 minutes.6Step 6: Spread the whipped cream on top of the chilled cake. Finish by sprinkling with ground cinnamon and freshly grated nutmeg. Serve immediately.getsaucepan.com/r/5cd7c067-2335-4593-af77-39c8064f404a · Original: https://familiakitchen.com/tres-leches-cake-with-a-puerto-rican-spin/
