Coconut Tres Leches Cake with Caramelized Bananas

Coconut Tres Leches Cake with Caramelized Bananas
Coconut Tres Leches Cake with Caramelized Bananas
Editor's note: The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by Lake Austin Spa Resort. This is arguably Mexico's most famous special occasion cake. Tres leches means three milks — typically heavy cream, sweetened condensed milk, and whole milk. Our version opts for a lighter more tropical soaking — reduced-fat coconut milk, fat-free sweetened condensed milk, and skim milk. You would think that all of this fluid infusion would turn the cake to sodden disintegration. But, in fact, it absorbs the liquids beautifully, much as does the equatorial earth absorb a sudden downpour. Accompanied by rum-caramelized bananas and topped with toasted coconut, this cake has become our most popular new dessert.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 16 servings
Mexican Cake Milk/Cream Egg Dessert Bake Banana Coconut Summer Chill Kidney Friendly Pescatarian Peanut Free Soy Free
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon pure vanilla extract
  • 1/4 cup packed brown sugar
  • 4 bananas, sliced
  • 3/4 cup skim milk
  • 2 cups sifted cake flour
  • 2 tablespoons dark rum
  • 1/3 teaspoon salt

Preparation Sift the cake flour, baking powder and salt into a bowl. Cream the sugar, butter and banana purée in a mixing bowl until light and fluffy. Add 1/3 flour mixture and 1/3 skim milk alternately; mixing well after each addition. Mix in the vanilla and coconut extracts. Fold in the egg whites. Spray a 6 x 8-inch cake pan with nonstick cooking spray. Flour the pan. Pour the batter into the prepared pan. Bake at 375°F for 50 minutes or until the cake tests done. Remove from the oven and cool in the pan for 10 minutes. Remove to a wire rack to cool completely. Combine the condensed milk, 3/4 cup skim milk and coconut milk in a bowl; mix well. Arrange the cake on a serving platter. Poke holes all over the cake with a wooden pick or skewer. Spoon the milk mixture over the cake. Cover the cake and chill in the refrigerator for 4 hours. Combine the brown sugar and rum in a saucepan over medium heat. Cook until the mixture reduces to a syrupy consistency. Add the bananas and stir gently to coat the fruit. Remove from the heat and cool to room temperature. Top each serving of cake with whipped topping and a scattering of toasted coconut. Serve the bananas on the side. Nutrients Per Serving: Cal 233; Prot 5 g; Carbo 46 g; Fat 3 g; 11% Cal from Fat; Sod 182 mg Nutritional analysis provided by Epicurious

Preparation Sift the cake flour, baking powder and salt into a bowl. Cream the sugar, butter and banana purée in a mixing bowl until light and fluffy. Add 1/3 flour mixture and 1/3 skim milk alternately; mixing well after each addition. Mix in the vanilla and coconut extracts. Fold in the egg whites. Spray a 6 x 8-inch cake pan with nonstick cooking spray. Flour the pan. Pour the batter into the prepared pan. Bake at 375°F for 50 minutes or until the cake tests done. Remove from the oven and cool in the pan for 10 minutes. Remove to a wire rack to cool completely. Combine the condensed milk, 3/4 cup skim milk and coconut milk in a bowl; mix well. Arrange the cake on a serving platter. Poke holes all over the cake with a wooden pick or skewer. Spoon the milk mixture over the cake. Cover the cake and chill in the refrigerator for 4 hours. Combine the brown sugar and rum in a saucepan over medium heat. Cook until the mixture reduces to a syrupy consistency. Add the bananas and stir gently to coat the fruit. Remove from the heat and cool to room temperature. Top each serving of cake with whipped topping and a scattering of toasted coconut. Serve the bananas on the side. Nutrients Per Serving: Cal 233; Prot 5 g; Carbo 46 g; Fat 3 g; 11% Cal from Fat; Sod 182 mg Nutritional analysis provided by Epicurious

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