Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut milk
- 1/2 cup whole milk
- 1/2 cup evaporated milk
- 1/2 cup sweetened condensed milk
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
- 2 medium bowls
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, beat the butter and sugar with an electric mixer until light and fluffy.
4. Beat in the eggs one at a time, then add the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely before adding the four milks.
8. In a medium bowl, whisk together the coconut milk, whole milk, evaporated milk, and sweetened condensed milk.
9. Pour the milk mixture over the cooled cake and refrigerate for at least 4 hours before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10 slices
Nutritional Information: TBD
Substitutions for Ingredients
- Coconut milk can be substituted with almond milk or any other non-dairy milk.
- Evaporated milk can be substituted with heavy cream.
- Sweetened condensed milk can be substituted with a mixture of 1/2 cup sugar and 1/2 cup non-dairy milk.
Variations:
- Add 1/2 cup toasted coconut flakes to the cake batter for an extra coconut flavor.
- Add 1/2 cup of your favorite fruit (strawberries, blueberries, etc.) to the cake batter for a fruity twist.
Tips and Tricks:
- Make sure to grease and flour the cake pan before adding the batter to prevent the cake from sticking.
- Allow the cake to cool completely before adding the four milks to prevent the cake from becoming soggy.
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 30-60 seconds.
Presentation Ideas:
- Dust the cake with powdered sugar and top with toasted coconut flakes.
- Top the cake with fresh fruit and a dollop of whipped cream.
Garnishes:
- Toasted coconut flakes
- Fresh fruit
- Whipped cream
Pairings:
- Coconut ice cream
- Tropical fruit salad
- Mango sorbet
Suggested Side Dishes:
- Coconut rice
- Grilled pineapple
- Roasted plantains
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of the four milks to the cake before serving.
- If the cake is too wet, bake the cake for an extra 5-10 minutes.
Food Safety Advice:
- Refrigerate the cake immediately after adding the four milks and consume within 5 days.
Food History:
Cuatro leches cake is a traditional Latin American dessert that originated in Nicaragua. It is made with four types of milk (coconut milk, whole milk, evaporated milk, and sweetened condensed milk) and is often topped with whipped cream and fresh fruit.
Flavor Profiles:
This cake has a light and fluffy texture with a hint of coconut flavor. The four milks give the cake a rich and creamy sweetness.
Serving Suggestions:
This cake is best served chilled and can be enjoyed as a dessert or a snack.
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Region: Peruvian