Pastel de Tres Leches con Coco (Three Milks Cake With Coconut)
This velvety cake is drenched in coconut milk and topped with poached peaches. This recipe first appeared in our May 2011 issue, with the article Mexico Feeds Me.
Enlarge Image Credit: Todd Coleman
Unsalted butter, for greasing pan
1 cup flour, plus more for pan
1 cup sugar
2 tbsp. coconut-flavored rum
1 14-oz. can sweetened condensed milk
1 13.5-oz. can coconut milk
1 12-oz. can evaporated milk
Poached peaches in syrup, cut into eighths, to garnish
Heat oven to 350°. Grease and flour a 9″ springform pan; set aside. In the bowl of a stand mixer, beat sugar and eggs on high speed until tripled in volume, pale, and thick, about 12 minutes. Add flour and gently fold with a rubber spatula until just combined; pour batter into prepared pan and smooth top. Bake until golden brown and a toothpick inserted in the middle of the cake comes out clean, about 40 minutes. Let cool.
In a large pitcher, whisk together rum and condensed, coconut, and evaporated milks. Pierce cake all over with a toothpick and slowly drizzle milk mixture over top. Chill until milks are completely absorbed, about 4 hours or overnight. To serve, slice into wedges and top with a poached peach wedge.