Tres Leches Confetti Cake Recipe!
OIL USES: Bake
CHARACTERISTICS:Vegetarian
INGREDIENTS
SERVINGS: 8
- 1.5 cups of flour
- 1 teaspoon of baking powder
- 0.5 cups GOYA® Light Flavor Olive Oil
- 0.75 cuos of sugar
- 5 organic eggs
- 1 tablespoons of vanilla extract
- 2 tablespoons of grated coconut
- 1.5 cups of whole milk
- 14 ounces of condensed milk
- 14 ounces of whole coconut milk
- 2 cups of cream
- 1 tablespoons of powdered sugar
- 1 teaspoons of vanilla extract
- 1 tablespoons of shredded coconut for decoration
PREPARATION
1
Preheat the oven to 180ºC.
2
Beat the egg whites until stiff peaks form. Next, gradually add the oil, sugar, egg yolks, and vanilla extract.
3
In a bowl, mix the flour and the baking powder. Gradually add this mixture to the one prepared previously. Beat the mixture on medium-low speed until everything is well blended and smooth. Add the grated coconut, mixing gently.
4
Next, pour the cake batter into a rectangular cake pan and bake for a half hour or until the edges of the cake are golden brown and the center is cooked.
5
Take the cake out of the oven and let it cool. When it is completely cool, poke holes in the surface with a fork.
6
Mix the whole milk, the condensed milk, and the coconut milk in a large cup or measuring cup. Pour the mixture over the entire cake, spreading it evenly over all the surface. Let cool.
7
Now it's time to prepare the whipped cream: whip the two cups of cream and add the sugar and vanilla extract.
8
Just before serving, spread the whipped cream on the cake and decorate with the shredded coconut.
