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Coconut «tre leche» cake https://www.metro.ca/userfiles/image/recipes/gateau-coconotte-10032.jpg PT15M PT30M PT1H15M
Preheat the oven at 350°F (180°C). Butter a 9 X 13 inches (22 x 32 cm) dish and reserve. In a small pot, combine the butter and the maple syrup. Melt slowly so the butter doesn’t burn or color. Remove from the heat and reserve. In the meantime, in a bowl, combine the two flours, the baking powder and the pinch of salt. Reserve. Combine the eggs, the sugar and the vanilla seeds in a large bowl and with the help of a mixer, whip for about 3 minutes or until the mixture becomes pale and thick. Add the flour mixture to the beaten eggs in 2 additions and fold gently with a spatula to make sure you keep the volume in the eggs. Transfer the cake mix into the prepared mold and bake for 25 to 30 minutes. Add the warmed butter and fold until incorporated. The cake should be pale in color except for the edges that can become golden brown. In the meantime, prepare the «tre leche» mixture by combining the coconut milk, condensed and 2% milk in a bowl. Mix well and reserve. Remove the cake from the oven and with a toothpick or the blade of a sharp knife, make some incisions in the cake all over it’s surface. Pour the milk preparation over the cake all at once and wait about 30 minutes until the cake absorbs all of it. Enjoy topped with fresh coconut shavings. This cake will keep for 3 days refrigerated. How to make coconut shavings: Crack open the fresh coconut and transfer the water into a jar. If necessary, rinse the coconut to remove any pieces of shell from the flesh. Using a vegetable peeler, make thin strips of coconut just like you would with a carrot. For roasted shavings, place the coconut strips on a baking sheet and bake at 200°F (100°C) for 2 hours in a preheated oven (tossing a few times). You'll know the cake is ready when a toothpick inserted in the center comes out clean.
12
5 2 5 5
2 Tbsp. + 1/4 cup (95 mL) butter 1 Tbsp. (15 mL) maple syrup 3 Tbsp. + 1 cup (295 mL) all purpose flour 1/3 cup (85 mL) coconut flour (can be substituted for whole wheat flour) 1 tsp. (5 mL) baking powder 1 pinch of salt 5 eggs 1/2 cup (125 ml) granulated sugar 1 piece 2 inches (5 cm) fresh vanilla bean (seeds only) 398 mL coconut milk (12 ounces) 300 mL sweet condensed milk (9 6/10 ounces) 1 3/4 cup (440 mL) 2% milk 1 1/2 cups (375 mL) fresh coconut shavings (decorating)
Coconut «tre leche» cake

Coconut «tre leche» cake

Rate this recipe
2 Votes
12
servings
0:15
Preparation
0:30
COOKING
1:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp. + 1/4 cup
    (95 mL)
    butter
  • 1 Tbsp.
    (15 mL)
    maple syrup
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    O'HARA SUGAR MAPLE SYRUP

    O'HARA SUGAR MAPLE SYRUP

    $9.99 ea.

    375 ml, SELECTED VARIETIES


  • 3 Tbsp. + 1 cup
    (295 mL)
    all purpose flour
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    FLEISCHMANN'S YEAST

    FLEISCHMANN'S YEAST

    $4.99 ea.

    110 G SELECTED VARIETIES


    ROBIN HOOD OR FIVE ROSES FLOUR

    ROBIN HOOD OR FIVE ROSES FLOUR

    $3.99 ea.

    25 kg, SELECTED VARIETIES


  • 1/3 cup
    (85 mL)
    coconut flour (can be substituted for whole wheat flour)
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    FLEISCHMANN'S YEAST

    FLEISCHMANN'S YEAST

    $4.99 ea.

    110 G SELECTED VARIETIES


    ROBIN HOOD OR FIVE ROSES FLOUR

    ROBIN HOOD OR FIVE ROSES FLOUR

    $3.99 ea.

    25 kg, SELECTED VARIETIES


  • 1 tsp.
    (5 mL)
    baking powder
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    SELECTION BAKING POWDER

    SELECTION BAKING POWDER

    $3.99 ea.


  • 1
    pinch of salt
  • 5
    eggs
  • 1/2 cup
    (125 ml)
    granulated sugar
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    Flyer Deal  (1)
    REDPATH SUGAR

    REDPATH SUGAR

    $2.49 ea.

    2 kg


  • 1
    piece 2 inches (5 cm) fresh vanilla bean (seeds only)
  • 398 mL
    coconut milk (12 ounces)
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    Flyer Deal  (1)
    SAVE $1.00
    LACTANTIA PURFILTRE MILK 1.5 - 2 L, BEATRICE CHOCOLATE MILK 2 L OR SILK REFRIGERATED DRINKS 1.89 L

    LACTANTIA PURFILTRE MILK 1.5 - 2 L, BEATRICE CHOCOLATE MILK 2 L OR SILK REFRIGERATED DRINKS 1.89 L

    $2.99 ea.

    SELECTED VARIETIES


  • 300 mL
    sweet condensed milk (9 6/10 ounces)
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    CARNATION EVAPORATED MILK

    CARNATION EVAPORATED MILK

    3 for $4.00

    254 ml SELECTED VARIETIES


    SAVE $1.00
    LACTANTIA PURFILTRE MILK 1.5 - 2 L, BEATRICE CHOCOLATE MILK 2 L OR SILK REFRIGERATED DRINKS 1.89 L

    LACTANTIA PURFILTRE MILK 1.5 - 2 L, BEATRICE CHOCOLATE MILK 2 L OR SILK REFRIGERATED DRINKS 1.89 L

    $2.99 ea.

    SELECTED VARIETIES


    SAVE $2.00
    HÄAGEN-DAZS ICE CREAM, FROZEN DESSERT, NOVELTIES OR GOODNORTH ICE MILK

    HÄAGEN-DAZS ICE CREAM, FROZEN DESSERT, NOVELTIES OR GOODNORTH ICE MILK

    $4.99 ea.

    SELECTED SIZES, SELECTED VARIETIES


    SAVE $2.00
    C BABY MILK

    C BABY MILK

    $42.99 ea.

    2 x 471 g or 2 x 496 g SELECTED VARIETIES


    EAGLE BRAND CONDENSED MILK

    EAGLE BRAND CONDENSED MILK

    $2.99 ea.

    300 ml SELECTED VARIETIES


    ORGANIC MEADOW 2L MILK

    ORGANIC MEADOW 2L MILK

    $5.99 ea.

    SELECTED VARIETIES


  • 1 3/4 cup
    (440 mL)
    2% milk
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    Flyer Deal  (1)
    SAVE $1.00
    LACTANTIA PURFILTRE MILK 1.5 - 2 L, BEATRICE CHOCOLATE MILK 2 L OR SILK REFRIGERATED DRINKS 1.89 L

    LACTANTIA PURFILTRE MILK 1.5 - 2 L, BEATRICE CHOCOLATE MILK 2 L OR SILK REFRIGERATED DRINKS 1.89 L

    $2.99 ea.

    SELECTED VARIETIES


  • 1 1/2 cups
    (375 mL)
    fresh coconut shavings (decorating)
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    Flyer Deals  (2)
    SELECTION COCONUT

    SELECTION COCONUT

    $1.99 ea.

    200 g Selected varieties


    THIRSTY BUDDHA COCONUT WATER

    THIRSTY BUDDHA COCONUT WATER

    $5.49 ea.

    1 L SELECTED VARIETIES


Imprimer ma sélection

Preparation

Preheat the oven at 350°F (180°C).

Butter a 9 X 13 inches (22 x 32 cm) dish and reserve.

In a small pot, combine the butter and the maple syrup.

Melt slowly so the butter doesn’t burn or color.

Remove from the heat and reserve.

In the meantime, in a bowl, combine the two flours, the baking powder and the pinch of salt. Reserve.

Combine the eggs, the sugar and the vanilla seeds in a large bowl and with the help of a mixer, whip for about 3 minutes or until the mixture becomes pale and thick.

Add the flour mixture to the beaten eggs in 2 additions and fold gently with a spatula to make sure you keep the volume in the eggs.

Transfer the cake mix into the prepared mold and bake for 25 to 30 minutes.

Add the warmed butter and fold until incorporated.

The cake should be pale in color except for the edges that can become golden brown.

In the meantime, prepare the «tre leche» mixture by combining the coconut milk, condensed and 2% milk in a bowl.

Mix well and reserve.

Remove the cake from the oven and with a toothpick or the blade of a sharp knife, make some incisions in the cake all over it’s surface.

Pour the milk preparation over the cake all at once and wait about 30 minutes until the cake absorbs all of it.

Enjoy topped with fresh coconut shavings.

This cake will keep for 3 days refrigerated.

How to make coconut shavings:

Crack open the fresh coconut and transfer the water into a jar.

If necessary, rinse the coconut to remove any pieces of shell from the flesh.

Using a vegetable peeler, make thin strips of coconut just like you would with a carrot.

For roasted shavings, place the coconut strips on a baking sheet and bake at 200°F (100°C) for 2 hours in a preheated oven (tossing a few times).

You'll know the cake is ready when a toothpick inserted in the center comes out clean.

Source : Chef Caroline McCann

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