Dairy-Free Coconut Lime Tres Leches Cake
By
Jessica Entzel
Published:
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 frost the cake with a creamy Swiss meringue.
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Prep time:
Cook time:
Total time:
Yield: 8 servings
Ingredients:
baking powder,
cake flour,
coconut cream,
coconut milk,
egg white,
egg yolk,
granulated sugar,
lime,
salt,
vanilla extract,
vegetable oil,
Directions:
1. Pre-heat
2. Grease a rectangular pan
3. Get a clean stand mixer bowl
4. Add separated egg white
5. Whip on low speed until frothy
6. Add granulated sugar
7. Beat on medium speed until soft peaks form
8. Mix in separated egg yolk slowly until just combined then set aside
9. Get a clean medium bowl
10. Add sifted cake flour
11. Add sifted baking powder
12. Add sifted salt then set aside
13. Get a clean glass measuring cup
14. Add coconut milk
15. Add vegetable oil
16. Add vanilla extract and mix
17. Transfer half of dry ingredients to cake batter
18. Transfer half of wet ingredients to cake batter
19. Mix the rest of dry ingredients into cake batter
20. Mix the rest of wet ingredients into cake batter until just combined
21. Transfer cake batter to rectangular pan
22. Bake for 22 minutes until springy to touch
23. Let cool
24. Prick evenly
25. Get a clean glass measuring cup
26. Add coconut cream
27. Add coconut milk
28. Add zest of lime
29. Stir until smooth
30. Spread cake with lime glaze
31. Soak cake overnight in fridge
32. Get a clean stand mixer bowl
33. Add separated egg white
34. Whisk vigorously in double boiler until frothy
35. Add granulated sugar
36. Replace in double boiler
37. Whisk for approx 3 minutes until warm to the touch
38. Whip until stiff peaks form
39. Frost cake with Swiss meringue