Dairy-Free Coconut Lime Tres Leches Cake
Serves
8
Total Time
9hrs 20mins
Calories
595
My brother is lactose intolerant, but loves this version of Tres Leches I make for him, especially after a spicy Mexican meal. I make the cake the night before, and let the lime glaze soak in overnight. Then, I...
- Egg white9separated
- Granulated sugar305 g
- Egg yolk5separated
- Cake flour165 gsifted
- Baking powder1 ½ teaspoonssifted
- Salt½ teaspoonsifted
- Coconut milk240 ml
- Vegetable oil60 ml
- Vanilla extract1 teaspoon
- Coconut cream270 ml
- Lime4zest of
- Granulated sugar55 g
Ingredients
- 1. Pre-heat oven - 175°C
- 2. Grease a clean rectangular pan
- 3. Add egg white to a clean stand mixer bowl
- 4. Whip until frothy - low speed
- 5. Add granulated sugar to the whipped whites
- 6. Beat until soft peaks form - medium speed
- 7. Mix in egg yolk slowly until just combined then set aside
- 8. Add cake flour, baking powder and salt to a clean medium bowl then set aside
- 9. Add coconut milk, vegetable oil and vanilla extract to a clean glass measuring cup and mix
- 10. Transfer half of dry ingredients to the egg-sugar mixture
- 11. Transfer half of wet ingredients to the egg-sugar mixture
- 12. Mix the rest of dry ingredients into batter
- 13. Mix the rest of wet ingredients into batter until just combined
- 14. Transfer batter to rectangular pan
- 15. Bake until springy to touch - 22 min, 175°C
- 16. Let cool
- 17. Prick evenly
- 18. Add coconut cream, coconut milk and lime to a clean glass measuring cup
- 19. Stir until smooth
- 20. Pour lime glaze over cake
- 21. Leave cake overnight in fridge
- 22. Add egg white to a clean stand mixer bowl
- 23. Whisk the egg whites in the stand mixer bowl vigorously over a double boiler until frothy
- 24. Add granulated sugar to the stand mixer bowl
- 25. Place over the double boiler
- 26. Whisk until warm to the touch - approx 3 min, 60°C
- 27. Whip until stiff peaks form
- 28. Frost cake with meringue
Method
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