Yum! Yum! Yum! And, did I say Yum?!
By now, you all probably know that I have a big obsession with cupcakes. A huge one!
I am constantly looking for new ideas and things I can turn into a cupcake. Many of my attempts have failed (Don’t worry, those will not make it to this blog), but this is one cupcake I am very proud of. You have to try it!
Tres leches cake is basically a sponge cake that has been soaked in the three kinds of milk: evaporated milk, condensed milk and regular milk or heavy cream. The tres leches cake is very popular in Latin American cuisine, however, its origin is highly disputed. But being that many of Latin American and Caribbean food influences come from an European origin and seen how they created other cakes that use the same method of preparation such as rum cake and tiramisu, I am going to guess that it was probably first conceive by an awesome Ancient European lady who was very curious and wanted to know what happens to a baked cake when you soak it in milk. *Please don’t quote me on that.*
The truth is that I have no idea where this cake came from. I am just happy is was ever made because today I get to introduce to you this delicious adaptation of a traditional tres leches.
For this recipe, I did not use three but four kinds of milk! I guess you could probable call this a four leches cake instead. In addition to the traditional three types of milk, I put some coconut milk into the wet mixture that the cake would be soaked in to give it that sweet island coconut taste. The cake is spongy, airy and slightly sweet. You don’t want to make the cake too sweet because the milk mixture will add extra sweetness from the condensed milk.
Rather than making a whole cake, as it is mostly done, I opted to make individual cupcakes. After baking the cupcakes, make sure to poke holes into them using a toothpick and pour the mixture over each one while still warm. Place in the fridge to let them cool off and soak in all that juicy yumminess. After about an hour, top them with whipped cream and they are ready to eat!
This is really an overly delicious cake. No really, it is ridiculous just how good these coconut tres(four?) leches cupcakes are. Whoever invented the idea of soaking up a cake into all kind of milk is a genius in my book. I don’t care who they are from.
I’m going to stop typing nonsense now and go right into the recipe because you have to go make these right now. Trust me, you can thank me later. 🙂
Coconut Tres Leches Cupcakes
For the Cupcakes
- 1 cup cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 5 eggs (divided)
- 1 cup sugar
- 1 teaspoon vanilla extract
For the Cream
- 1 can of sweet condensed milk
- 1 can of evaporated milk
- 2 cups whole milk
- 1 cup canned coconut milk
For the Frosting
- Whipped Cream
- 1 cup coconut flakes , toasted to decorate
- 1 small can of pineapple pieces
- Preheat oven to 350 degrees F.
- Divide the yolks from the egg whites and beat the egg whites until it turns white and has soft peaks. Slowly add the sugar in the form of rain while the egg whites are beating, after reaching the soft peaks point.
- Separately, beat the egg yolks until they turn pale yellow. Add creamed yolks and vanilla to the egg whites. Finally, add sifted cake flour.
- Place cupcake cups in a muffin baking pan, pour the mixture into the cupcake cups to fill halfway and bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean. I also like to slightly touch the top of the cupcakes and if the top bounces back that means it's ready.
- Mix the cream mixture with a hand mixer or in a blender. Pour mixture over each cupcake while still hot. Leave to cool and store in refrigerator until chilled, about 1 hour.
- Frost the cupcakes with whipped cream and decorate with coconut flakes and pineapple pieces.