It contains no less than 7 permutations of milk: powdered milk, evaporated milk, whole milk, condensed milk, coconut milk, buttermilk, and heavy cream.
Ingredients
Cooking Directions
23 ingredient
710 calories
3 hours
nonstick cooking spray (optional, can use butter)
100 g coconut oil (1/3 + 1/4 cup) (I use unrefined in this cake for flavor, but refined works too)
50 g unsalted butter, room temp ( 4 tbsp)
5 g pure vanilla extract (1 tsp)
10 g coconut extract (2 tsp)
5 g kosher salt (1 tsp)
240 g sugar (1 cup)
110 g egg whites, room temp
(about 3 large eggs)
250 g cake flour (2 cups)
5 g baking powder (1 tsp)
5 g baking soda (1 tsp)
30 g dry milk (1/4 cup)
120 g coconut milk, room temp (unsweetened, full fat, the sort in a can) (1/2 cup)
120 g buttermilk, room temp (1/2 cup)
1 can condensed milk
1/2 cup coconut milk (unsweetened, full fat, canned)
1/4 cup evaporated milk
1/2 cup whole milk
1/2 cup buttermilk
4 cups whipping cream, cold
1/2 cup cream of coconut
2/3 cup powdered sugar
4 tsp coconut extract
2 tsp pure vanilla extract
toasted coconut for topping (coconut flakes
at 350° for about 5 minutes), optional
1. Heat oven to 350° F.
2. Line your cake pans with parchment circles and spray with
not stick cooking spray.
3. Sift together the baking powder, baking soda, flour, and
powdered milk. Stir in the salt. Set aside.
4. Cream first six ingredients in a stand mixer fitted with
a paddle attachment on medium speed until very pale and fluffy,
about 5 minutes. Scrap down bowl about halfway through.
5. Turn mixer to low and add egg whites in two additions.
Scrape down bowl.
6. Pour coconut milk and buttermilk into one measuring cup.
With the mixer still on low add in flour mixture and the
buttermilk-coconut mixture, alternating between the two in about
three additions. Then, fold with a spatula to make smooth.
7. Pour into your chosen cake tin, about halfway up.
8. Depending on the cake size bake on the middle rack between 15-25 minutes.
Start testing with a cake tester on the low end.
9. Meanwhile make the soak. Mix all of the ingredients very well in
a bowl and set aside. Mix again before pouring.
10. Cool cakes in the pan about five minutes and then turn them out onto
wire racks to cool. If stacking layers on chantilly, chill a topped layer
before topping with another layer or it can will squish out.
11. Once mostly cool or once out of the fridge and split, place the cake
in a baking dish and poke holes all over it with a cake tester.
12. Spoon about 1 cup of the leches mixture over the each layer.
Use half a cup for smaller layers. Let layers sit in the fridge,
covered for an hour.
