Mexican Dessert Recipes
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Coconut and Dulce de Leche Cake - Tarta de Coco y Dulce de Leche
This delicious coconut and dulce de leche cake, or tarta de coco y dulce de leche as it would be called in Mexico, is really flavorful. The combination of coconut milk, coconut flakes, dulce de leche, vanilla and more results in a light, moist and fluffy cake, which makes a great dessert. If you like the flavor of coconut you are going to love this delicious Mexican cake recipe.
There are lots of popular Mexican cake recipe, such as tarta de zanahorias y coco or tarta de pia a y coco rallado, but this one is one of the nicest Mexican cake recipes of all and it is so simple to prepare. Coconut is a popular ingredient and it is used in many Mexican dishes. Look for "coco rallado" in your local Mexican grocery store, which is grated coconut or desiccated coconut and great in Mexican cake recipes.
This cake is just as nice with a cup of tea or coffee in the afternoon as it is after lunch or dinner. The flavors are quite simple but the rich caramel flavor of dulce de leche and the unmistakable taste of coconut make this a gourmet cake recipe because they complement one another so nicely.
Mexican Coconut Cake with Dulce de Leche
Ingredients -
4 eggs
¾ cup plus 2 tablespoons white sugar
1 cup unsalted butter, at room temperature
¼ teaspoon baking soda
1 ⅓ cups all purpose flour
2 tablespoons cornstarch
½ cup plus 2 tablespoons coconut milk
½ teaspoon vanilla extract
1 teaspoon baking powder
2 tablespoons Malibu
2 tablespoons water
½ cup grated coconut flakes
½ cup dulce de leche
1 tablespoon vegetable oil, for greasing pans
1 teaspoon flour, for flouring pans
Preparation:
Preheat the oven to 350 degrees F.
Oil and flour the sides of a pair of 9 inch round cake pans, and then line the pan bottoms with parchment.
Whisk the butter and ¾ cup of the sugar until the mixture is smooth. Add the eggs gradually, whisking well.
Add the vanilla extract.
Sift the cornstarch, baking powder, baking soda and flour, and then fold this mixture into the egg mixture with a metal spoon.
Add the coconut milk, stir well and divide the cake batter between the baking pans.
Bake for about 25 minutes or until golden brown.
Let the cakes cool for 15 minutes, and then unmold them on to a wire rack.
Heat the rest of the sugar with the water and Malibu until the sugar dissolves, then let the mixture cool.
Brush it over the cakes.
Spread the dulce de leche over one of the cakes, then sprinkle the coconut flakes on top.
Sandwich the two cakes together.
Cut it into squares and serve.
(Serves 10)
Photo Description:
This tarta de coco y dulce de leche is not difficult to make at all and the finished flavor is amazing. The vanilla, coconut and other ingredients all go together well and the creamy dulce de leche adds a really special flavor. This is one of the tastiest Mexican cake recipes of all and if you are a fan of coconut, you are going to love it. This coconut cake looks appealing and it smells really good too. The vanilla is a key ingredient and, along with the coconut, it gives this cake a really authentic Mexican flavor. The Malibu is amazing too and boosts the coconut taste. You can either make dulce de leche yourself or buy it readymade in a Mexican grocery store.
