The southern comfort food of buttery cornbread soaked in buttermilk is combined with the Latin American/Caribbean technique of soaking the cake in 3 types of milk (tres leches) to create a uniquely delicious coconut and lime infused dessert.
1 1/2 cups of all purpose flour
1/2 cup fine ground cornmeal
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon of salt
1 cup of coconut milk, canned full fat
1/2 stick of butter, melted and cooled
2 eggs, room temperature and beaten
Zest of 1 lime, grated
3 tablespoons of fresh lime juice
1 teaspoon vanilla extract
Tres Leches (3 Milk Glaze)
2/3 cups of buttermilk
1 can of sweetened condensed milk
1/2 cup of coconut milk
Whipped cream Topping
1 1/2 cups heavy whipping cream
3 tablespoons confectioner’s sugar (or more to taste)
1 teaspoon of vanilla extract
1/2 cup toasted coconut, shredded or chips
Lime zest for garnish, optional
- Preheat oven to 350 degrees F. Prepare an 8×8 inch square baking pan with butter or baking spray.
- In a large bowl, sift together flour, cornmeal, sugar, baking powder, and the salt. Set to the side
- In a separate medium-sized bowl, whisk together the eggs, melted butter, coconut milk, vanilla lime zest and juice. Make a well in center of the flour/cornmeal mixture and pour in the egg mixture. Stir until just combined. The batter will be somewhat thick.
- Transfer the batter to the prepared pan, spreading it in an even layer. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Let cake cool at least 20 minutes in pan.
- While cake is cooling, make the glaze. In a medium bowl, whisk together the buttermilk, coconut milk,and sweetened condensed milk.
- Use a fork or toothpick to poke holes all over the top of the cake. Pour the milk mixture evenly over the cake. Cover and chill cake for at least 3 hours or overnight. It’s better to let the cake sit overnight
- 2-3 hours before serving, whip the cream and vanilla extract together using an electric mixer on medium-high speed for about a minute, or until the mixture begins to thicken. Slowly add in the powdered sugar and continue to mix until soft peaks form, about 2 minutes.
- Dollop the whipped cream over the cake and gently spread. Sprinkle with toasted coconut and lime zest. Serve and enjoy!
- Prep Time: 15
- Cook Time: 25
- Category: Dessert