COOKING AROUND THE WORLD: SUGAR FREE STRAWBERRY COCONUT TRES LECHES CAKE
- COOKING WITH ANIA TRAVELS, FOOD, RECIPE
- cooking with ania, dessest, food, foodie, recipe
- February 14, 2018
Happy Valentine's day lovelies! I haven't celebrated a proper Valentines day with someone special in a really long time. This year is no different, though I've been seeing a whole craze this year about celebrating yourself on Valentine's day and I thought, heck why not!! I'm special too! I mean I love myself every day, but why not celebrate ME, extra, today. So I went over to the store and purchased all my ingredients to make my own version of the famous Latin American dessert tres leches cake. Because hey, HAPPY VALENTINES DAY!
The tres leches cake originated in Latin America (though Mexico and Nicaragua argue over who really came up with the recipe first). The cake is made up of three layers, the cake, the filling, and the topping. I discovered this cake first in Mexican restaurants growing up and I loved the consistency of it and spongy absorbed taste of the cake (plus anything smothered in condensed milk is delicious).
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This time, I decided to make my own version of the delicious cake. Because I've been watching my weight recently, especially while I travel, I wanted to try a sugar free version of this cake. And because it's Valentine's day, I wanted to spice it up a bit by adding coconut and strawberries, two of my favorites. I love this combination, and the strawberries felt Valentines-ey. So here is my twist on this traditional Latin American dessert, my Sugar-Free Strawberry Coconut Tres Leches Cake.
Makes: 10 Servings
- 1 lb strawberries
- 2 tablespoons stevia
For the cake
- cup organic coconut flour
- tsp baking powder
- tsp kosher salt
- 1 cup stevia sweetener divided
- 6 eggs
- cup butter melted, cooled
- 1 tsp vanilla extract
- 1 tsp vanilla stevia
- cup unsweetened coconut milk or unsweetened almond milk
- cup Half & Half
- cup heavy cream
Coconut whipped topping:
- 1 can full fat coconut milk
- honey (optional)
- vanilla extract (optional)
- unsweeted coconut flakes
- Put a can of coconut milk in the fridge.
Soak the strawberries
- Slice each strawberry vertically. Place sliced strawberries in a large mixing bowl. Pour sugar over the strawberries and mix with a spoon until sugar dissolves. Place in the refrigerator until the strawberries soften and you are ready to use them.
Prepare the cake
Preheat oven to 375 degrees F.
- Spray the bottom and sides of a 9″ springform pan with coconut oil cooking spray. Line the pan with parchment paper. Set aside.
- In a medium mixing bowl combine the coconut flour, baking powder, salt, and cup stevia together in a bowl. Set aside.
- Separate the egg yolks from the whites. Set the egg whites aside in a small bowl.
- In a stand-alone mixer (you can use a hand mixer), beat the egg yolks with butter, vanilla extract, and vanilla stevia on medium/high speed until the yolks are thick (about 2 minutes).
- Clean and dry the whisk attachment and mixer bowl. Add the egg whites to the bowl and whisk over medium/high until it forms soft peaks, (about 2-3 minutes). Increase the speed to high and add the remaining stevia and blend until stiff peaks form (1-2 more minutes).
- Fold the coconut flour mixture into the egg yolk mixture with a rubber spatula until fully combined.
- Gently fold in 1/3 of the stiffened egg whites into the coconut flour batter until no white streaks remain. Alternate between the coconut flour mixture and egg whites in two more batches until fully incorporated.
- Pour batter into the prepared springform pan, shaking it up a couple of times to even out the batter. Bake for 30 minutes.
- Remove the springform pan from the oven and allow to cool for about 10 minutes. Invert the cake onto a wire rack, remove the parchment paper, and allow to cool completely.
- Take a skewer stick (or a fork) and poke holes on the entire surface of the cake. Don't be shy about poking holes.
Prepare the liquid
- In a large mixing bowl whisk together the coconut milk, Half & Half & heavy cream. Whisk vigorously until combined. Place in refrigerator until ready to use.
Filling and topping
- Open the can of coconut milk from the fridge without shaking, and scoop off just the thick cream that has settled at the top.
- In a stand-alone mixer whip the coconut milk as you would regular cream, adding honey and/or vanilla extract if you'd like. Beat until thickened and forms medium peaks. Place in the refrigirator until ready to use
Assemble the cake
- Carefully place the cake back into the springform pan and close the pan. Slowly pour the soaking liquid at the edges carefully, pausing to allow the liquid to soak in. Allow to stand for 30 minutes then place into the refrigirator for two hours.
- Remove the cake from the springform pan. Spread the whipped coconut cream filling on the top and sides of cake with an offset spatula. Place the soaked strawberries on top of the filling. Make sure to cover the surface of the cake as well. Sprinkle with unsweeted coconut flakes.
Slice and enjoy!
Happy Valentine's Day!
Did you love this recipe? Did you make some modifications of your own? Tell me what you thought in the comments below.
Xoxo Ania Travels?
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