Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 ripe bananas, mashed
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1 cup heavy cream
- 1/3 cup rum
- 1/3 cup freshly squeezed lime juice
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 1/2 cup toasted coconut flakes
Special Equipment Needed:
- 9-inch springform pan
- Whisk
- Mixing bowl
- Electric mixer
- Spatula
- Large spoon
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9-inch springform pan with butter and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat together the sugar, oil, eggs, and vanilla extract until light and fluffy.
4. Add the mashed bananas and mix until combined.
5. Gradually add the flour mixture to the banana mixture and mix until just combined.
6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely.
8. In a medium bowl, whisk together the condensed milk, evaporated milk, cream, rum, and lime juice.
9. Pour the mixture over the cooled cake and spread evenly.
10. Sprinkle the top of the cake with the shredded coconut, chopped pecans, and toasted coconut flakes.
11. Refrigerate for at least 2 hours before serving.
Time:
Preparation Time: 10 minutes
Cooking Time: 30-35 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 495
Fat: 21g
Carbohydrates: 58g
Protein: 8g
Substitutions for Ingredients
- Vegetable oil can be substituted with melted butter or coconut oil.
- Sweetened condensed milk can be substituted with unsweetened condensed milk.
- Evaporated milk can be substituted with heavy cream.
- Rum can be substituted with brandy or orange juice.
- Lime juice can be substituted with lemon juice.
- Sweetened shredded coconut can be substituted with unsweetened shredded coconut.
- Chopped pecans can be substituted with walnuts or almonds.
- Toasted coconut flakes can be substituted with toasted slivered almonds.
Variations:
- For a chocolate version, add 1/2 cup cocoa powder to the dry ingredients.
- For a caramel version, add 1/2 cup caramel sauce to the wet ingredients.
Tips and Tricks:
- Make sure to use ripe bananas for the best flavor.
- Toasting the coconut flakes before adding them to the top of the cake will give it a nice crunch.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the cake in the microwave for 30-45 seconds, or until warm.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream and a sprinkle of toasted coconut flakes.
- Garnish the cake with fresh banana slices and a sprig of mint.
Garnishes:
- Whipped cream
- Toasted coconut flakes
- Fresh banana slices
- Sprig of mint
Pairings:
- Vanilla ice cream
- Fresh fruit
- Caramel sauce
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Grilled chicken
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk to the batter before baking.
- If the cake is too wet, add a few tablespoons of flour to the batter before baking.
Food Safety Advice:
- Make sure to use pasteurized eggs when making this cake.
- Store the cake in the refrigerator and consume within 5 days.
Food History:
Banana Cuatro Leches Cake is a traditional Latin American dessert that is believed to have originated in Mexico. It is made with four different types of milk and is usually served with a dollop of whipped cream and a sprinkle of toasted coconut flakes.
Flavor Profiles:
This cake has a sweet and creamy flavor with hints of banana, coconut, and rum.
Serving Suggestions:
This cake is best served chilled and can be enjoyed as a dessert or a snack.
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Region: Peruvian