Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1/2 cup heavy cream
- 1/2 cup caramel sauce
- 1/4 cup toasted coconut flakes
Special equipment needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
- Medium-sized bowl
Step-by-step instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium-sized bowl, whisk together the flour, baking powder, and salt.
3. In a separate bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and mix until combined.
6. Gradually add the flour mixture to the butter mixture, mixing until just combined.
7. Pour the batter into the prepared cake pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool completely.
9. In a medium-sized bowl, whisk together the sweetened condensed milk, evaporated milk, and heavy cream.
10. Pour the milk mixture over the cooled cake.
11. Drizzle the caramel sauce over the top of the cake.
12. Sprinkle the toasted coconut flakes over the top of the cake.
13. Refrigerate for at least 2 hours before serving.
Time:
Preparation Time: 15 minutes
Cooking time: 30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information: TBD
Substitutions for Ingredients
- For the butter, you can use margarine or vegetable shortening.
- For the heavy cream, you can use half-and-half or whole milk.
- For the caramel sauce, you can use dulce de leche or any other type of flavored syrup.
Variations:
- You can add other flavors to the cake, such as almond extract, coconut extract, or orange zest.
- You can also add chopped nuts or dried fruit to the cake.
Tips and tricks:
- Make sure to grease and flour the cake pan before adding the batter.
- Allow the cake to cool completely before pouring the milk mixture over it.
Storage instructions:
The cake should be stored in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
The cake can be reheated in the microwave for 30 seconds or in the oven at 350°F for 5 minutes.
Presentation ideas:
- Serve the cake with fresh fruit or whipped cream.
- Decorate the top of the cake with additional caramel sauce or toasted coconut flakes.
Garnishes:
- Additional caramel sauce
- Toasted coconut flakes
- Chopped nuts
- Dried fruit
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested side dishes:
- Ice cream
- Fruit salad
- Whipped cream
Troubleshooting advice:
- Make sure to grease and flour the cake pan before adding the batter.
- Allow the cake to cool completely before pouring the milk mixture over it.
Food safety advice:
- Make sure to store the cake in an airtight container in the refrigerator.
- The cake should be consumed within 5 days.
Food history:
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: sweetened condensed milk, evaporated milk, heavy cream, and regular milk.
Flavor profiles:
This cake has a sweet and creamy flavor, with hints of caramel and coconut.
Serving suggestions:
This cake is best served chilled, with a dollop of whipped cream or a scoop of ice cream.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican
Taste: Sweet, Creamy, Caramelized, Rich, Spongy