Description

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.

Ingredients

Cake:

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

Garnish

1/2 cup toasted coconut, shredded or chips

Lime zest for garnish, optional

Instructions

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