Add a tropical twist to a classic “three milks” cake with coconut milk, coconut pieces, and a splash of rum. It’s a sweet new way to enjoy this legendary spring & summer dessert. Don’t forget to use fresh, local strawberries!
Step 1
Roughly chop the strawberries and place them into a small heavy-bottomed saucepan. Add the Redpath® Golden Yellow Sugar to the saucepan and mix to combine. Let the mixture macerate, stirring occasionally to ensure strawberry pieces are coated in sugar; 20 minutes.
Step 2
Place over medium heat and bring the macerated strawberries to a boil while constantly stirring. Reduce heat and simmer for 1 minute. Remove from heat. Cool to room temperature.
Step 3
In a large measuring cup or bowl, combine coconut milk, evaporated milk, sweetened condensed milk, and rum if using. Add in the cooled strawberry mixture.
Step 4
Use an immersion blender and blend until smooth and no lumps remain. Alternatively place all the milk ingredients, strawberry mixture, and rum into a blender and process until smooth. Place mixture into the fridge until needed.
Step 1
Preheat oven to 350°F (177°C). Lightly grease the bottom and sides of a 9 x 13-inch pan with coconut oil. Lightly flour only the bottom of the pan, tapping out any excess flour.
Step 2
In a medium bowl, whisk together flour, baking powder, salt, and baking soda until well combined. Set aside.
Step 3
In a small, heavy-bottomed saucepan, combine coconut milk and coconut oil. Place and stir over medium heat and heat until coconut oil is melted and the coconut milk just begins to bubble around the edges; do not boil. Turn off heat.
Step 4
In the bowl of a stand mixer fitted with the paddle attachment, beat eggs with sugar on medium speed until well combined. Increase speed to medium-high and beat until eggs are pale in colour, thick, and doubled in volume; about 5 minutes.
Step 5
Sift in the flour mixture. Mix on low speed until just combined. While the mixer is running at low speed, gradually add in the warm coconut milk and vanilla extract. Mix until just combined.
Step 6
Transfer and evenly spread batter into the prepared pan. Place into the preheated oven, and bake; 20 to 25 minutes or until a skewer inserted into the center comes out clean.
Step 7
Remove from oven and place onto a wire cooling rack to cool slightly; 5 to 10 minutes.
Step 8
Poke the entire surface of the cake with a chopstick or the base of a skewer.
Step 9
Whisk the strawberry tres leches and pour a quarter of the mixture over the surface of the warm cake. Use a spatula to spread the tres leches over the surface. Wait a few minutes before repeating the process to allow cake to absorb the milk.
Step 10
Let cake stand and cool at room temperature; 45 minutes.
Step 11
Cover the pan with a piece of parchment paper (or aluminum foil or plastic wrap). Place into the fridge to allow the cake to absorb the strawberry milk mixture; at least 4 hours, but preferably overnight.
Step 1
In the bowl of a stand mixer fitted with the whisk attachment (see Chef’s Tips), add the heavy cream. Whip on medium speed until slightly thickened.
Step 2
Add the Redpath® Icing Sugar. Whip on medium speed, increasing the speed to medium-high after the icing sugar has been fully incorporated. Whip until stiff peaks form; do not overwhip.
Step 3
Remove cake from the fridge and, using an offset spatula, evenly spread the whipped cream over the surface of the cake.
Step 4
Decorate with strawberries and shredded or flaked coconut, and dust with cinnamon if desired.
Step 5
Serve immediately. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
*Shake or stir the canned coconut milk before measuring, as it may have separated while in storage.
*For an alcohol-free cake, omit rum or replace it with 2 teaspoons (10 ml) of imitation rum extract, pure vanilla extract, or rosewater.
*For a more coconut-forward cake, replace one teaspoon of the vanilla extract in the cake ingredients with one teaspoon (5 ml) coconut extract.
*Chill bowl and whisk in the freezer for at least 10 minutes before whipping heavy cream. This will help the cream to whip up faster.
*Redpath® Dark Brown Sugar can be substituted for the Redpath® Golden Yellow Sugar. Note that the resulting cake may have a darker hue and deeper caramel undertones than the original recipe.
