Coconut Tres Leches Cake

This cake is full of coconut flavor. This would also taste great topped with dulce de leche.

Ingredients

For the Cake

3 1/2 c. all-purpose flour
2 c. granulated sugar
1 tbs. baking powder
1/2 tsp. kosher salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1 c. salted butter, softened and diced
1 c. coconut heavy cream, divided use
4 large eggs, room temperature
2 large egg yolks, room temperature
1 tsp. vanilla extract
1/2 tsp. coconut extract

For the Milk Soak

1 13.5 oz. can coconut heavy cream
1 12.2 oz. can evaporated coconut milk
1 11.25 oz. can sweetened condensed coconut milk
1 tsp. vanilla
1 tsp. ground cinnamon

For Topping the Cake

1 13.5 oz. can coconut heavy cream, chilled
1 tbsp. granulated sugar
10 oz. fresh mango, diced
ground cinnamon for topping

For the Cake

Preheat the oven to 350 degrees Fahrenheit. Sift together the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves. Beat the flour mixture with the butter until the butter is incorporated into the mixture. Scrape the bowl.

In a small bowl, beat together the 1/2 the coconut heavy cream, eggs, egg yolks, vanilla extract, and coconut extract.

Add the egg mixture to the flour mixture and beat until combined. Scrape the bowl, then add the remaining coconut heavy cream and mix until just combined. Pour batter into a greased 9×13 baking pan. Bake for 45-50 minutes until an inserted toothpick comes out clean with a few moist crumbs. Set cake aside to cool.

For the Milk Soak

Whisk together the heavy coconut cream, evaporated coconut milk, sweetened condensed coconut milk, vanilla, and cinnamon. Once cake is completely cooled, poke the cake full of holes using a fork or wooden skewer. Pour the milk mixture over the cake. Cover cake and refrigerate for at least six or before serving. The more soak time is better.

For Topping the Cake

In a cold bowl, whip the coconut heavy cream and granulated sugar until soft peaks form. Spread the whipped cream over the cake. Place diced mangoes on top of the cream and sprinkle with the ground cinnamon.

Coconut Pineapple Whip

This is perfect for a hot day.

Ingredients

3 c. pineapple juice
20 oz. frozen pineapple chunks
3/4 c. cream of coconut
1/4 tsp. kosher salt
4-5 c. vanilla ice t
maraschino cherries

Yields Approximately 6 3/4 cups of pineapple whip.

In a blender or food processor place all the ingredients except for the maraschino cherries and pulse until combined. Can be served immediately or chill to firm up the pineapple whip.

Ube + Coconut Swirl Cookies

These cookies have the flavor coconut and lime and the bright purple comes from ube (purple sweet potato).

Ingredients

For the Coconut Dough

1/4 c. salted butter, softened
1/4 c. granulated sugar
1 large egg, room temperature
1/4 tsp. coconut extract
1 tsp. lime zest
1 tbs. lime juice
1 tbs. coconut milk powder
1/2 tsp baking powder
1/4 tsp. Kosher salt
1 1/4 c. All-Purpose flour

For the Ube Dough

1/4 c. salted butter, softened
1/4 c. granulated sugar
1 large egg, room temperature
11/2 tsp. ube extract
1 tbs. powdered ube
1/2 tsp. baking powder
1/4 tsp. Kosher salt
1 c. All-Purpose flour

coconut sugar or turbinado sugar for rolling cookies

Yields Approximately 1 Dozen Cookies

Preheat the oven to 350 degrees Fahrenheit.

For the Coconut Dough

Cream the butter and granulated sugar until light and fluffy. Add the egg and beat to combine. Scrape the bowl, then add the coconut extract, lime zest, and lime juice. Beat to combine. In a bowl, mix together the coconut milk powder, baking powder, kosher salt, and flour. Add to wet mixture and mix until combined. Set coconut dough aside.

For the Ube Dough

Cream the butter and granulated sugar until light and fluffy. Add the egg and beat to combine. Scrape the bowl, then add the Ube extract. In a bowl, mix together the powdered ube, baking powder, kosher salt, and flour. Add to wet mix and beat to combine.

Take a tablespoon of each dough and roll them together to combine the flavors. Roll each dough ball in the coconut sugar and then place onto a parchment paper-lined baking sheet. Bake for 12-14 minutes, until the cookies are lightly firm to the touch a a light golden-brown on the bottom.

Guava Cookies

These cookies have a guava-cream cheese filling and have a hint of lime and coconut.

Ingredients

For the Cookies

1/2 c. salted butter, softened
1 c. granulated sugar
2 large eggs, room temperature
1 tsp. vanilla extract
1 tsp. baking powder
1 tsp. baking soda
1 tsp. Kosher salt
1/2 c. coconut milk powder
1 3/4 c. All-Purpose flour

For the Guava-Cream Cheese Filling

4 oz. cream cheese, softened
1 large egg, room temperature
2 oz./1/4 c. guava paste
1 tsp. lime zest
Juice of 1 lime

Yields Approximately 2 1/2 dozen cookies using tablespoon-sized scoops of dough.

For the Cookies

Cream the butter and sugar until light and fluffy. Scrape the bowl, then add the eggs and vanilla extract and mix to combine. In a bowl, mix together the baking powder, baking soda, salt, coconut milk powder, and flour. Add flour mixture to wet ingredients a little at a time, scraping the bowl after each addition. Chill dough for 30-45 minutes.

Preheat the oven to 350 degrees Fahrenheit. Take each scoop of dough and roll lightly in hands. Place dough on parchment paper-lined baking sheet and then make an indent in the dough using thumb. Fill each dough ball with a teaspoon of guava-cream cheese filling. Bake for 10-12 minutes until the edges of the cookies are lightly browned.

For the Guava-Cream Cheese Filling

In a microwave-safe bowl, melt the guava paste in the microwave, about 35-60 seconds. Let guava paste cool. Beat cream cheese and egg until the mixture is light and fluffy. Add the guava paste, lime zest, lime juice, and powdered sugar. Beat to combine. Set aside.