Tres Leches Coconut Cake with Dulce de Leche Buttercream
I saw this recipe on TV and it won an award, so I tried it! I thought it tasted like Crap, but Dulce and Mandi LOVE it, so here it is with a few changes that I think made it better!
1/4 cup shortening
1/2 cup unsalted butter, softened
1 cup sugar
3 eggs, separated
1 teaspoon vanilla extract, 1/2 teaspoon coconut extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1 cup evaporated milk
1 cup coconut milk
1 cup coconut cream
1 cup lightly toasted flaked coconut
Dulce de Leche Buttercream:
1 (14-ounce) can Nestle La Lechera Dulce de Leche
2 egg yolks
3/4 cup sugar
½ tablespoons cornstarch
1/4 teaspoon salt
1/4 cup water
1 teaspoon vanilla extract
5 tablespoons unsalted butter, softened to room temperature
1 cup powdered sugar
Preheat oven to 350 degrees F.
In a large mixing bowl, cream the shortening, butter, and sugar until light and fluffy on medium speed; add egg yolks 1 at a time, beating until all the yellow disappears. Add the vanilla. Sift together the flour, baking soda and salt. Add alternately with the buttermilk to the creamed mixture beginning and ending with the flour.
In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into cake batter.
Pour into greased 9×11 cake pan and bake for 25-35 minuted or until the center is set and a tooth pick interted comes out clean. Let sit for 10 minutes.
While cake is still warm, stir together the coconut milk, sweetened condensed milk, and the coconut cream. Using a meat injector needle, inject the cake in several different spots with about 1/2 to 3/4-ounce of the mixture. Or, poke several holes in the top with a 1/4-inch wooden skewer and pour milks over cake. Refrigerate for 2 hours or overnight before icing.
For the Buttercream:
Place egg yolks in a medium mixing bowl. Stir the sugar, cornstarch, and salt together in a small, heavy saucepan. Whisk in the water first, then the Nestle La Lechera Dulce de Leche and bring to a boil over medium heat. Boil for 1 minute, whisking constantly. Remove from heat. Gradually whisk the dulce de leche mixture into the 2 egg yolks. Stir in the vanilla. Strain through a wire mesh strainer into a small bowl and set aside to cool completely.
Beat the butter on high speed in a large mixing bowl until light and fluffy. Beat in the cooled dulce de leche mixture. Beat in the 1 cup powdered sugar until smooth and spreadable.
Frost the cake and sprinkle with coconut, best served after sitting overnight.