Birthday Oreo Layer Cake

A fanciful cake made up of both chocolate and confetti cake layers, whipped buttercream and Oreo frosting.  To top it off? A drippy chocolate glaze and sprinkles, of course!

Birthday Oreo Cake with confetti cake, chocolate cake, and oreo frosting.

I recently read a piece about how to be a better recipe writer.  In the piece was a quote from Ina Garten.  I can’t remember what it said exactly, but it basically stated that Ina tries to make the star ingredient of each of her dishes shine by adding the least amount of supporting flavours in order to make it taste amazing.  For example, if she were to make a plum tart, it better taste like plums - with maybe only a few spices and citrus to help bring out the natural flavours of the plums.  Nothing overly complex or unnecessarily complicated.

This cake it not that.

Birthday Oreo Cake with confetti cake, chocolate cake, and oreo frosting.
Birthday Oreo Cake with confetti cake, chocolate cake, and oreo frosting.

This cake takes all of our childhood dreams and crams them into one unapologetic layer cake.  This cake combines Oreos and confetti cake to make one epic birthday cake.  No, this cake is not for a child.  It is for my husband.  The man with a bigger sweet tooth than me.  And while he turned 33 years old this morning, you would never guess it if you could hear him giggling as he chases our screaming (with delight) toddler around the living room as I type this up.  May you always stay young at heart, Brett!  Happy Birthday - we love you!

Birthday Oreo Cake with confetti cake, chocolate cake, and oreo frosting.
Birthday Oreo Cake with confetti cake, chocolate cake, and oreo frosting.

Birthday Oreo Cake

Confetti Cake
from Layered

1 1/2 cups + 2 tablespoons cake flour
1 1/2 teaspoon baking powder
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
3 egg yolks
3/4 cup milk
1/3 cup sprinkles

Pre-heat the oven to 350-degrees F.  Grease and flour two 6-inch round cake pans and set aside.

Sift together the flour and baking powder. Set aside.

In the bowl of an electric mixer, mix the butter on medium until smooth.  Add in the sugar and mix on medium-high until fluffy and pale in colour.  Stop the mixer and scrape down the bowl.  

With the mixer on low, add in the vanilla and egg yolks, one at a time.  Mix until incorporated.

With the mixer on low, add the dry ingredients and milk in alternating batches.  Mix just until the batter is incorporated.  Do not over-mix.  Fold in the sprinkles until combined.

Evenly distribute the batter into the prepared pans and bake for 24 to 28 minutes, or until a toothpick inserted into the center of the cakes comes out clean.  Let cool on a wire rack from 10 minutes before removing the cakes from their pans.

 

Chocolate Cake
1 1/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup grapeseed or canola oil
1 cup granulated sugar
1 egg + 1 egg yolk
2 teaspoons vanilla extract
3/4 cup milk
1/2 cup hot coffee or hot water

Pre-heat the oven to 350-degrees F.  Grease and flour two 6-inch round cake pans and set aside.

Sift together the flour, baking powder, baking soda, and salt. Set aside.

In the bowl of an electric mixer, mix together the oil and sugar until combined.  With the mixer on low, add in the vanilla and egg, and egg yolk. 

With the mixer on low, add the dry ingredients and milk in alternating batches.  Mix just until the batter is incorporated. Stream in the hot coffee and mix until combined.

Evenly distribute the batter into the prepared pans and bake for 24 to 28 minutes, or until a toothpick inserted into the center of the cakes comes out clean.  Let cool on a wire rack from 10 minutes before removing the cakes from their pans.

Birthday Oreo Cake with confetti cake, chocolate cake, and oreo frosting.
Birthday Oreo Cake with confetti cake, chocolate cake, and oreo frosting.

Whipped Vanilla Buttercream
1 cup unsalted butter, softened
1/2 cup cream cheese, softened
5 1/2 to 6 cups confectioner’s sugar
2 teaspoons vanilla extract
4 to 6 tablespoons cream or milk

Using an electric mixer, beat the butter and cream cheese together on medium until smooth.  With the mixer on low, gradually add in the remaining ingredients.  Once the sugar begins to incorporate, turn the mixer up to medium-high and mix until light and fluffy (3 to 5 minutes).  Adjust the sugar and cream quantities until desired consistency is achieved.

Oreo Frosting
1/4 cup crushed Oreo cookies (about 6 cookies, filling removed) or plain chocolate wafer cookies
remaining vanilla buttercream

Fold in the crushed cookies into the remaining buttercream after the cake has been filled and the crumb coat has been applied.  If you wish to have colored Oreo frosting, be sure to add in the food coloring before the cookies to keep from over-mixing and the frosting from turning grey.

Chocolate Glaze
2 ounces chopped chocolate
4 tablespoons unsalted butter
1 tablespoons light corn syrup
pinch salt

Place the chocolate in a heat-safe bowl and set aside.

In a small saucepan over medium heat, melt down the butter and corn syrup.  Once hot, pour over the chocolate and let stand 30 seconds.  Add a pinch of salt and whisk until smooth.  Allow glaze to cool (but still runny) before dripping on the cake (about 10 minutes in the refrigerator).

Assembly

Once the cakes have cooled, trim them so that all of the layers are the same height.  Place one of the chocolate cake layers on a cake board or serving dish.  Spread on about 1/2 to 3/4 cups whipped vanilla buttercream.  Top with one of the confetti cake layers and repeat.  

Crumb coat the cake with the whipped vanilla frosting.  Reserve some plain vanilla frosting for piping details (if desired) before tinting the frosting.

Tint the frosting the colour of your choice then fold in the oreo crumbs.  Frost the cake with the Oreo frosting then chill until firm.  

Once the cake has chilled and the glaze has cooled, use a spoon to apply drips around the edges of the cake.  Fill in the center and spread with an offset spatula.  Add sprinkles before the glaze sets.  Use any remaining frosting to pipe swirly peak with a star tip in the center of the cake.  Top with more sprinkles, if desired.

For more drippy cake tips, click HERE!

[Ice] cream, you scream....

I thought I was done with frozen treats for the summer, but yesterday I found myself taking out the ice cream maker that had already been put away for the season to churn up one more recipe. August is always a strange time.  With summer-like temperatures but the holidays quickly approaching (I've already seen Halloween decorations!!), it's a strange in-between the seasons time.  But, if you find yourself like me, still craving ice cream, I have a couple late-summer recipes to share with you!

French macarons ice cream sandwiches
French Macaron Ice Cream Sandwiches.
French Macaron Ice Cream Sandwiches

I created this whimsical French Macaron Ice Cream Sandwiches for West Elm last month.  They use my go-to method for making macarons (but bigger!) and a simple no-churn ice cream.  The trick to making them nice and even?  Freeze the ice cream in a sheet pan, then cut out disks of ice cream with a round cookie cutter that is just slightly smaller than the cookies.  Plus, spinels and chocolate chips, of course =)

Also on West Elm, I made the Grown-Up Ice Cream Sundaes!  Who says kids should get all the fun?  Because let's face it, adults like ice cream too - especially when it is homemade Stout Stracciatella and fancied up with nut brittle and boozy fudge sauce!!  Here is a bit more of what I have to say about this drool-worthy combo, just in case you weren't already convinced you should drop everything to make this right now:

Creamy, dreamy and flecked with bittersweet chocolate pieces, the homemade Stout Stracciatella Ice Cream is delightfully smooth and flavorful. Dark stout beer adds a smooth, malted flavor that is pleasantly balanced with real vanilla bean seeds and heavy cream. Instead of store-bought fudge, swap the jarred stuff for some boozy Mocha Rum Sauce and replace chopped nuts with homemade hazelnut brittle! The Stout Stracciatella is the perfect base for any grown-up sundae, but the more options for toppings the better. Try adding anything from fudgy brownie bites and flakey sea salt to classics like sprinkles and sweetened whipped cream!
Stout Stracciatelly Ice Cream Sundae
Stout Stracciatella Ice Cream

Want to make one of the recipes (or one of your own), but not sure about the best to photograph something potential messy and definitely melty?  I've got you covered there, too.  You can find my best tips and tricks for photographing REAL ice cream and frozen desserts over on Food Bloggers of Canada!

How to Photograph Ice Cream and Popsicles
How to Photograph Ice Cream and Popsicles
How to Photograph Ice Cream and Popsicles

Cinnamon Peach Pie with Braid Crust

Summer peaches with a touch of cinnamon.  The all-butter crust is perfectly  flakey and playful with a braided top.  The quintessential peach pie while stone fruit is at its peak!

Cinnamon Peach Pie with an all-butter braid pie crust.
Cinnamon Peach Pie with an all-butter braid pie crust.
Cinnamon Peach Pie with an all-butter braid pie crust.

I start my cookbook by saying that I have zero recollection of baking with my grandmother as a child, like most of my peers do.  This isn’t because I have a poor memory, it is because I never had any desire to be in the kitchen until I was an adult. I come from a family of outstanding cooks, but it wasn’t until I lived on my own that I began tinkering around with different dishes and flavor pairings.  Instead of my grandma or my mom, it was the early days of Food Network that got me interested in food and cooking.

An unconventional schedule packed with college classes and late-night dance team practices introduced me to the world of day-time television.  It was late afternoons when I was able to find some downtime, and it was Food Network that helped me unwind in between activities.  I’d watch the likes of Giada and Rachel Ray while I brushed up on homework and would find myself engulfed in whatever they were cooking up that day.  I literally found myself thinking, “I think I can do that!”  I was probably 20 years old when I bought myself a little paring knife, a couple sauce pans, and got to work.  My first cake pan was actually a 5-inch, nearly useless spring-form pan, since I had no idea what I was shopping for…

Fast forward over a decade later, and my love for cooking and food has only grown stronger and stronger.  Clearly.  I ended up making it my career!  Currently, I run this blog, am a cookbook author, and freelance by developing recipes and photographing articles for various brands and publications.  That being said, when I opened my inbox to find an inquiry from Food Network, it is probably no surprise that I nearly fell off my desk chair from excitement!

Cinnamon Peach Pie with an all-butter braid pie crust.

I started writing for Food Network Canada earlier this Spring.  At first, I contributed some tips and tricks for making buttercream cakes for a slideshow that they were putting together.  Flash-forward a few months, and I have four articles up on www.foodnetwork.ca and a few more in the cue.  Literally a dream come true!

My latest article that went up early this week was all about pie.  If you remember me talking about pie earlier this year, then you might recall that pie hasn’t always my thing.  Confession: I am officially obsessed!  I originally gravitated towards cake decorating as a creative outlet.  But guess what guys?  Not only is pie-making somewhat therapeutic (when the dough is co-operating), it has given me even a new way to express my artistic side.  Braids, lattice, and a combination of the two - the options for top crusts are endless!  Buttercream may always be my favorite medium to work with, but my new found love for pastry crust (not to mention all of the delicious fillings!!) seems to be taking on a life of it’s own.  Good thing too, because when Food Network asked me to put together a step-by-step article for three different ways to decorate a pie, I was quick to oblige. 

Cinnamon Peach Pie with an all-butter braid pie crust.
Cinnamon Peach Pie with an all-butter braid pie crust.

This Cinnamon Peach Pie uses my favorite braided top with a classic fluted edge.  To be honest, this is the first peach pie I have ever made, but I couldn’t be happier with the results.  Peaches are in their prime right now, and while you don’t want to use the ripest fruit you can find (save those just for eating fresh!), the ones I picked up from my local market were bursting with flavor.  Paired with a touch of cinnamon spice to compliment the natural sweetness of the fruit, this just might be the best peach pie I ever tasted. Everything about it, from preparing the fruit to making the pastry by hand next to the open window in my kitchen, embodies summer.  

Stay tuned for even more pies as we head into fall and be sure to check out all the techniques over on Food Network.

Cinnamon Peach Pie with an all-butter braid pie crust.
Cinnamon Peach Pie with an all-butter braid pie crust.
Cinnamon Peach Pie with an all-butter braid pie crust.

Cinnamon Peach Pie

All-Butter Crust
adapted from Four and Twenty Blackbirds

2 2/3 cup all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup + 2 tablespoons very cold butter, diced
½ cup cold water
¼ cup ice
1 tablespoon apple cider or white vinegar
1 egg
splash milk
turbinado sugar, for sprinkling

1.  In a large bowl, stir together the flour, salt, and sugar.  Place the ice in the water and set aside.

2.  Cut in the cold butter with a pastry cutter or by hand, rubbing the pieces of butter between your thumb, index, and middle fingers.  Once the pieces are no longer lager than about a peanut, begin to flatten the pieces of butter in sheets between your palms.  Be careful not to over-work the butter or let it get too warm.

3.  Working with only a couple tablespoons at a time, add in about 6 to 8 tablespoons of the water along with the vinegar.  Stir together using a wooden spoon or even just a clean hand in the bowl.  The dough should appear fairly shaggy and not sticky.  Once you can squeeze a few pieces together and they hold, the dough is done being mixed.  Do not over-mix.

4.  Divide the dough into half and shape each piece into a disk.  Wrap in plastic and refrigerate for at least a couple of hours, or overnight (preferably).

5. Once ready, bring one disc out of the refrigerator and allow to rest for about 10 minutes.  Liberally flour the work surface and begin to roll out the dough, working from the center out – rotating the dough after each roll.  Roll the dough until about ¼ inch thick and about 12 to 13 inches in diameter. 

6.  Gently roll the dough around the rolling pin and transfer to a 8 or 9 inch pie tin.  Fit the dough into the bottom of the tin and up the sides, allowing for about an inch of overhang.  Trim with kitchen sheers and place back in the refrigerator.

7.  For the braided top, repeat step 5.  Using a ruler and a paring knife, cut 21 strips, about a 1/2-inch wide.  Braid in groups of three and place on a baking sheet or cutting board and place in the refrigerator, along with any leftover dough.

8.  Meanwhile, make the filling (recipe to follow).

9.  Fill the chilled pie crust with the peaches by layering them in tightly, but leaving the juices behind.  Remove the braids from the refrigerator and place on top of the filling. Allow for some excess dough on the end of each strip, then trim.

10.  Fold all of the excess dough around the edges under itself and crimp using your thumb and index finger.

12.  Return the pie back to refrigerator for at least 15 minutes.  Meanwhile, pre-heat oven to 400 degrees.

13.  Just before heading into the over, create an egg wash by whisking together a whole egg and a splash of milk.  Brush the egg wash over the entire top of the crust and sprinkle with turbinado sugar.

14.  Place pie on a baking sheet and bake for about 40 to 45 minutes, or until golden brown.  If the top begins to brown too quickly, cover with foil.

15.  Allow the baked pie to completely cool before slicing and serving.

Cinnamon Peach Filling
2 1/2 pounds fresh peaches
2 tablespoons fresh lemon juice
2/3 cups granulated sugar
1/4 cup brown sugar
3 tablespoons corn starch
1/2 teaspoon cinnamon
1/2 teaspoon salt

1.  Pit and slice the peaches into 1/3 to 1/2 inch wedges.  Toss in the lemon juice and set aside.

2.  In a separate bowl, mix together the remaining ingredients.

3.  Combine the peaches with the dry ingredients until evenly coated, taking care not to smash the fruit.

Milk and Cookies Cake

This fluffy white cake with cookie dough filling was inspired by the classic pairing that is Milk & Cookies.  Smoothered in creamy frosting and dotted with mini chips, this whimsical cake is equally fun and it is delicious.  Did I mention there's cookie-dough filling!?!

Milk and Cookies Cake with fluffy white cake and cookie dough frosting.

The only things that seem to go better together than milk and cookies is my husband and me (wow, how cheesy is that?).  Last weekend, we celebrated our 6th wedding anniversary!  I wanted to make a playful cake this year and decided on the cookie dough-filled Milk & Cookies Cake!

Milk and Cookies Cake with fluffy white cake and cookie dough frosting.
Milk and Cookies Cake with fluffy white cake and cookie dough frosting.
Milk and Cookies Cake with fluffy white cake and cookie dough frosting.

Over time, people are bound to change.  They grow up, gain knowledge, and gather life experiences that no doubt change your former self, even if only just slightly.  They say marriage can be pretty rough, but I can honestly admit that these last 6 years of it has been a breeze.  Sure there have been tears and exhausted nights, but that’s mostly just because adult life is tough sometimes.  But the hard parts have never been about the connection between my husband and I and the respect we have for one another.   I think we’ve only grown closer together over the years, both of us changing and maturing but seemingly in the same direction.  Our marriage is bound by trust, kindness, strong work ethics, a sense of family, support, and of course, love.  As long as our goals are aligned, hopefully we will have a lifetime of anniversaries to share together.

To celebrate, we are heading up to Whistler for a quick getaway with our beloved little boy.  It will be brief, but much deserved for both of us.  This will be our first real vacation with just our family of three.  While we’ve been back to California since Everett was born a few times, it was always with family.  And while we will literally be gone for less than 48 hours, I am excited to share some quality time with my two favorite men.

We are celebrating a week late since I spent last weekend preparing for Tuesday’s book event in Seattle.  My brother and I made the drive there and back in one day, but I feel like I gained a lifetime of friends and memories in just those brief 12 hours.  From the bottom of my heart, THANK YOU so much to everyone that came out to the Book Larder to celebrate my humble, little book and nerd out about cake with me.  The ladies working were incredible as well as all of the attendees that put their own lives on hold for the evening to come support me.  I saw my younger self in so many of them, right when I caught the baking bug and quickly fell in love with cake as art.  To everyone that came, and those of you readers who couldn’t come, please keep sharing your cake creations and stories – from Layered or not, I love to read about our mutual passion for cake!

Milk and Cookies Cake with fluffy white cake and cookie dough frosting.

There’s not much more I can say about this cake beyond COOKIE DOUGH FILLING!  This cake was heavily inspired by one of my favorite bloggers, Heather, from Sprinkle Bakes.  She is always busting out the cutest, whimsical designs and I can’t help but be inspired!  I wish I could say I made more of a “milk” frosting like she did, but in the end I went with just whipped vanilla buttercream.  I was thinking that a malted milk frosting might work, so if anyone is up for trying that out, do let us all know how it goes!  I've tinted the frosting pink and gave the cake a little "heart" braid boarder, because you know - love and all, hehe.

I will leave you with this though.  The vanilla cake in this recipe is beyond fluffy and delicious.  Unlike the typical butter cakes you will find on this blog (usually made with creamed butter and egg yolks), this cake uses the reverse mixing method.  You can actually read all about what that means and the results it yields in this article on The Cake Blog.

Milk and Cookies Cake with fluffy white cake and cookie dough frosting.

Milk and Cookies Cake

Fluffy Vanilla Cake
adapted from Layered

5 large eggs whites
1 teaspoon vanilla extract
3/4 cup whole milk
2 1/2 cups cake flour
1 1/2 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened

Pre-heat oven to 350 degrees.  Grease and flour three 6-inch cake pans and set aside

In a small mixing bowl or liquid measuring cup, stir together the egg whites, vanilla, and 1/4 cup milk and set aside.

Sift together the flour, sugar, baking powder, and salt into the bowl of an electric mixer.  With the paddles attachment, mix on low until combined.  Add the butter and remaining 1/2 cup milk and mix on low until the dry ingredients are moistened.  Turn the mixer to medium-high and mix until combined.  Stop the mixer and scrape down the bowl.

With the mix running on medium-low, gradually stream in the egg white mixture.  Work in about 3 batches, making sure everything is incorporated before adding in more liquids, scraping the bowl in between additions.  

Evenly distribute the batter between the prepared pans.  Bake for 24 to 26 minutes, or until a toothpick inserted into the center of the cake comes out clean.  Cool on a wire rack for 10 to 15 minutes before removing the cakes from their pans.

 

Cookie Dough Filling
adapted from Sprinkle Bakes

3/4 cup brown sugar
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 cup milk
1/2 cup mini chocolate chips

In the bowl of an electric mixer, cream the brown sugar and butter together on medium until fluffy and combined.  Add in the vanilla, flour, and salt.  On low speed, mix until incorporated.  Gradually increase the speed and add in the milk until desired consistency is reached.  Fold in the chips until evenly distributed.


Milk Soak
1/3 cup milk
1/2 teaspoon vanilla extract
2 tablespoons sugar

Whisk together all of the ingredients until combined.

 

Whipped Vanilla Frosting
1/2 cup unsalted butter, softened
3 tablespoons cream cheese, softened
2 to 3 cups confectioner’s sugar
1 teaspoon vanilla bean paste or vanilla extract
2 to 4 tablespoons cream or milk

Using an electric mixer, beat the butter and cream cheese together on medium until smooth.  With the mixer on low, gradually add in the remaining ingredients.  Once the sugar begins to incorporate, turn the mixer up to medium-high and mix until light and fluffy (3 to 5 minutes).  Adjust the sugar and cream quantities until desired consistency is achieved.

 

Assembly
mini chocolate chips

Once the cakes have completely cooled, trim until even.  Generously brush each layer with the milk soak.  Place the bottom layer of cake on a cake plate or serving dish.  Spread on half of the filling.  Top with the next layer of cake and repeat.  Frost the cake with the whipped buttercream and decorate with mini chips (flat/bottom side out).

Coconut Tres Leches Cake

Layers of lightened-up coconut cake have been soaked in tres leches, or "three milks."  Inspired by the Latin American dessert, this layer cake version is frosted in clouds of whipped cream sweetened with condensed milk and then garnished with toasted coconut for added flavor and texture.

Coconut Tres Leches Cake

Living in California, most everything thing “Spanish” growing up was associated with Mexico.  I remember my high school Spanish teacher giving lessons on Latin and Hispanic culture, beyond just the language and Mexico.  She explained to the very Caucasian, suburban co-eds in my class that in Spain, some Spaniards even have light eyes/hair and could even look like some of us (as she gestured right toward me).  I replied, that in fact, I am part Hispanic.  Puerto Rican, in fact, with roots all the way back to Barcelona and Madrid.   

I’ll be the first to admit that I am pretty pale.  Living in Canada and using a liberal amount of sunscreen doesn’t help, but I’ve spent most of my life with people assuming that I am just white.  To be fair, I look just like my dad (who is 100% German) so it is hard to tell until I talk about my family or you spot me with my mother.  My mom is Filipino and Puerto Rican.  I’ve shared stories about my Filipino family from Hawaii and my island-inspired recipes many times before, but not many from my grandmother's side until now...

Coconut Tres Leches Cake
Coconut Tres Leches Cake

Long ago, my great great grandmother Amelia (my middle-namesake) grew up in Barcelona, but eventually migrated to Puerto Rico where she met and married my great great grandfather from Madrid. Once they started a family, they found themselves in New York before eventually settling down in Arizona, where my grandmother was born.  My grandma used to joke about getting the raw end of the deal and not getting to grow up in Spanish Harlem like most Puerto Rican immigrants at the time – assuming that living in New York City would have been much more fun than working in the agricultural fields of Arizona. 

At one point, my grandma lived with her own grandmother who spoke only Spanish.  In the end, my grandmother was fluent in both Spanish and English and turned this skill into her career.  She taught at the elementary school for years, helping the ESL students learn to read and write in English.  I would love to be fluent in Spanish too, but I remember her teaching me some basics in the car ride down to Southern California to visit great great grandma Amelia when I was a child.  I remember this actually coming in handy with Amelia when hanging out and watching game shows together in her late 90’s.  She would end up living to the age of 103!

The Puerto Rican branch of my family tree is a mixed bag.  I have aunts with red hair and other relatives that are even paler than I am.  Some have darker features, but it really goes to show that you never really know what someone’s background is sometimes.  Take me and my brother - I look just like our dad and my bro a bit more European.  One thing is for sure though, I got my crazy, unruly curls from my Puerto Rican side!

Like I mentioned before, we sadly didn’t celebrate this part of our heritage as much growing up.  However, the parts I do remember were always full of music and dancing.  My grandmother LOVED all types of music.  It must run in the family, as her grandmother was always playing music as does my own mom, typically accompanied by dancing all around the living room.  Without sounding horribly stereotypical, but maybe all Puerto Ricans enjoy music? Perhaps that is why West Side Story and In the Heights are soooo good, hehe. I guess I’ll have to bring Ev down to Salsa Sundays in Robson Square and teach him the merengue.

One piece of our culture that I really wish I knew more about is the food.  We ate paella in Barcelona when we took my grandmother to visit when I was a teenager, but beyond that, I am pretty unfamiliar.  Luckily, that’s where this Coconut Tres Leches comes into play.  Although not necessarily native to Puerto Rico, this creamy, dreamy cake hails from Latin America and is becoming increasingly more popular by all.

Coconut Tres Leches Cake
Coconut Tres Leches Cake
Coconut Tres Leches Cake

I made this recipe for The Cake Blog.  Here is a bit more of what I have to say about it:

The Latin American dessert, the Tres Leches Cake, inspired this culinary creation. It gets its name, meaning “three milks,” from the tree different types of milk that the cake is soaked in. This version in particular is of the coconut variety, calling for full-fat coconut milk in the cake and as a replacement for the heavy cream in the milk soak. Top the assembled cake toasted coconut flakes, if desired!

Tres leches is typically baked in a sheet pan, but you know I had to go and give a layer cake twist!  Instead of an airy sponge laden with three types of cream, I used a lightened-up butter cake for a bit more structure but paired it with clouds of freshly whipped cream.  A bit of leftover condensed milk from the soak helps sweeten up and stabilize the cream. 

Find the recipe on The Cake Blog!