I usually don't like this cake b/c often it has a little bit of an eggy taste, but this recipe does not have any eggs in it except in the baked cake. Plus it's coconut - yum!
I must also let you know that this cake is NOT soggy. I promise. When you are pouring your "tres leches" over the cake you will be thinking - "this is going to be so soggy!" and when you take it out of the fridge a couple of hours later and look at it, you are going to think, "this is going to be soggy and gross!" But it won't be. It will be moist, but not soggy at all, and so coconutty & yummy. I must also tell you that it won't be pretty. After you've stabbed it all over and doused it in the milk mixture, it's not pretty. So don't make this for a potluck, you have to plate it up with the whipped cream, toasted coconut and bananas to make it look pretty. I should have taken a picture... the original recipe has some pictures though if you want to see.
Cake: yellow cake, baked in 9x13 pan
1 can (15 ounces) cream of coconut (not coconut milk or coconut water! Check in the Asian or Hispanic food aisles. They didn't have it at my Super Walmart)
1 can (12 ounces) evaporated milk
1 cup heavy whipping cream
1 teaspoon pure vanilla extract
Garnishes:2 medium-size ripe bananas
Sweetened cream (see instructions below)
1 cup sweetened flaked coconut, toasted (bake it at 350 degrees on cookie sheet until golden brown - watch it closely and stir a few times)
In a blender, combine the cream of coconut, evaporated milk, cream, and vanilla and process until smooth.
Pierce the completely cooled cake all over the top with the tines of a fork or a thin wooden skewer. You need LOTS of holes in the cake for the milk to soak in, so poke it ALL over.
Gradually pour the milk mixture over the cake. Let the syrup soak in, then pour on some more until all of it has been used up. When you have finished, not all of the milk will be completely absorbed and might be pooling on the top but that’s ok because it will absorb as it refrigerates. Cover the cake loosely with plastic wrap and refrigerate until all of the milk is absorbed, 2 hours.
Cut the cake and plate it with sliced bananas, whipped cream and toasted coconut, if desired.
Whipped Cream:Pour 1 cup heavy whipping cream into a large (preferably chilled) bowl and beat it on high until thickened 1 ½ minutes. Add ¼ cup confectioners’ sugar and ½ teaspoon pure vanilla extract. Beat on high speed until stiff peaks form, 1 to 2 minutes longer. Makes 2 cups.
Recipe from Mel's Kitchen Cafe