Skip to content

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Fast checkout

??fast.checkout.fast.cart.remodal.description_en??

It will be used to make checkout faster in the future! You can modify it at any time.

Fast Checkout has been activated.

Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.

Organic and well being market

Delivery address:
Payment:

Online Grocery

Delivery address:
Time Slot:
Time Slot:
Not selected
Payment:

You can modify these options at any time in the “Fast Checkout” section of your account.

You can modify these options at any time in the "Quick order" section of your account.
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
Coconut «tre leche» cake
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
    You might like:

    Flyer Deal  (1)
    IRRESISTIBLES MAPLE SYRUP

    IRRESISTIBLES MAPLE SYRUP

    $7.99 ea.

    375 ml


  • 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)
    You might like:

    Flyer Deals  (2)
    SAVE $1.00
    SILK REFRIGERATED DRINKS 1.89 L, TROPICS OR PURE LEAF ICED TEA 1.75 L

    SILK REFRIGERATED DRINKS 1.89 L, TROPICS OR PURE LEAF ICED TEA 1.75 L

    $2.99 ea.

    SELECTED VARIETIES


    TROPICANA REFRIGERATED DRINKS OR PURE LEAF ICED TEA

    TROPICANA REFRIGERATED DRINKS OR PURE LEAF ICED TEA

    $2.99 ea.

    1.75 L SELECTED VARIETIES


  • 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)
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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.

  • By clicking the add button, the coupon will be instantly linked to your AIR MILES® Card.
  • It will also be added to your shopping list and shopping cart.
  • Present your card at checkout and the coupons will be instantly applied on eligible products.
  • Find the card icon to see your selected coupons.
I understand