Happy Friday y’all! It’s a gorgeous day in Seattle. The sun is shining, the birds our chirping and the air smells like spring. Don’t you wish you could bottle that smell? It’s so invigorating. Almost makes me want to go for a run. Key word almost because who I am kidding? Yoga is more my jam than looking like Phoebe on Friends. Speaking of yoga, oh my God! I went to a sweaty yoga sesh yesterday, and my body is sore. Anybody who says it’s not a good work out is a liar. Anyways when I got home from yoga, I was inspired to bake these Coconut Tres Leche Mini Bundt Cakes. The calories I lost working out cancels out the calories from cake. Or something like that….
My best friend’s nanny used to make a Tres Leche Cake for special occasions aka random after school Tuesdays. To say I was obsessed would be an understatement. That sweet rich cake soaked with three types of milk was stuff dreams are made of. However, my metabolism is not what it used to be, and I can’t eat three slices in one sitting. So to prevent that from happening I made these Coconut Tres Leche Mini Bundt Cakes in a mini bundt pan. Duh. The three milks I used where coconut milk, evaporated milk and sweetened condensed milk. Since I used coconut milk in the cake and glaze, it gives it a sweet tropical taste. Powdered sugar sprinkled on top is optional. Enjoy!
- 1⁄2 cup unsalted butter
- 1 1⁄2 cups sugar
- 2 large eggs
- 2 1⁄4 cups sifted all-purpose flour
- 2 tsp. baking powder
- 1⁄2 tsp. kosher salt
- 1 cup whole milk
- 1 tsp. pure vanilla extract
- 1⅛ cup coconut milk
- ⅔ cup evaporated milk
- ¼ cup heavy cream
- Preheat an oven to 350°F. Butter a mini bundt pan and set aside.
- In the bowl of an electric mixer, beat the butter and sugar on high until fluffy. Reduce the speed to low and add the eggs one at a time, beating until incorporated after each addition, about 2 minutes total. Sift the flour, baking powder, and salt into a large bowl. In a small bowl, whisk together the milk and vanilla. Add one-third of the milk mixture to the egg mixture and beat until well mixed, then add one-third of the flour mixture. Repeat twice more, beating well after each addition. Scrape the batter into the mini bundt pan.
- Bake until a toothpick inserted into the center of the cake comes out clean, about 35 minutes.
- To make the tres leches sauce, in a bowl, whisk together the coconut milk, evaporated milk, and cream. Poke the mini bunt cake's all over with a fork, and spoon the sauce over the surface of the bundt cake mold, a little at a time, allowing the bundt cakes to absorb the sauce before adding more. Some sauce may pool in the bundt cake molds, but they should absorb almost all of it. Cover the cake with plastic wrap and refrigerate for about 1 hour.