This weekend I am at a friend’s home, affectionately called “The Farm,” in western Minnesota. Once a year six to eight women leave their homes, families, and good sense behind to come together to giggle, eat (copious amounts of food), play games, and relax in the light-filled hearthroom overlooking the amazing snow-covered lake. It is bliss.
This year my contributions to the 48-hour feast were Cranberry and White Chocolate Chip Scones and Tres Leches Cake. These are two of my most used recipes. They are always a big hit. And both are way easier to make than they look (double bonus!). I thought publishing the easier of the two recipes would be a good idea and maybe get this group of ladies to read my blog! This is a yummy dessert that is easy to throw together but by no means a gourmet recipe.
For the cake, I use a mix if I have it and make it from scratch when I don’t. White. Yellow. Purple. Whatever vanilla flavored cake you have will be just fine. WARNING: This is not a cake to make unless you have several people to help eat it. Otherwise you will need drawstring pants for a few days!
1 vanilla flavored cake baked according to directions in a 9 x 13 pan (one with a lid is best)
1 can sweetened condensed milk
2/3 cup heavy cream
2/3 (or so) cup milk (whatever you have in the fridge)
1/2 teaspoon coconut extract
whipped cream (homemade or from a tub or can)
1 1/2 cup coconut (toasted)
Bake and cool cake. Toast coconut in a pan on medium heat, stirring frequently (it burns easily). Cool coconut and store in sealed container.
Using a fork, poke holes all over cooled cake. Pour condensed milk into a bowl. Add heavy cream to empty can and add other milk until the can is full. Add to bowl, add coconut extract, and whisk until well mixed. Carefully pour milk mixture over cake using the back of a spoon to push milk into all the holes. Refrigerate cake (or set it on the back porch if you live in MN).
To serve, place a piece of cake on a plate, top with whipped cream and sprinkle with coconut. Yum, Yum.