The Key Ingredient: Coconut Milk

From Cakes

I have had the honor of cooking and baking for my family and friends for a while now. The most frequent request I  always get from them is for my Tres Leches, especially from hubby, who will request it ten times out of ten for any special occasion. For example, our wedding!

I would like to thank them and include them in this honor for having my prized dessert and recipe for Tres Leches published for the very first time! Without their endless tastings and honest critiques (which were not always easy to take, but helped this creation take form), this honor would not be possible!

It definitely was a labor of love!

My fondest memory of this cake was baking it for my hubby as a wedding present. Since we were in South Africa, the adventure of finding confectioner's sugar for the whipped topping is memorable! Of course,  I did not know they referred to it as "Icing Sugar" and there it comes in a box, not a bag. Who knew? Certainly not this ill-informed American. Well, eventually I discovered this secret and the cake was made.  We ate it after the wedding, on our wedding night, and the next morning for breakfast in bed!  Later that next day, my hubby left our bedroom to turn out all the lights and lock up, I wondered what was taking him so long. He came back with a glint in his eye and frosting on his lips.

After 6 years of working on this recipe, I have fine-tuned it and determined that what makes this cake special is the coconut milk. It adds a lightness and sweetness that makes the cake exotic, but wholesome. It is perfect for a summer cake,  anniversary or nuptial cake, or just to serve especially for your loved ones.

Thank you, Sophia and Key Ingredient for publishing this recipe! It means a lot.

Here is the link to their kind review.