Cuatro Leches Cakemakes one double-layer 9-inch cake
For the cake:1 1/2 cups cake flour1 1/2 teaspoons baking powder1/2 teaspoon salt1/2 cup unsalted butter, room temperature1 cup sugar, divided4 large eggs, separated1/3 cup evaporated milk1 teaspoon pure vanilla extract
For the leche glaze:1 cup coconut mlk1/2 cup sweetened condensed milk1/4 cup evaporated milk1/4 cup heavy cream1 teaspoon pure vanilla extract
For the topping:2 cups heavy cream1/3 cup powdered sugar1 teaspoon pure vanilla extract1 fresh coconut, flesh removed and shredded, about 1 cup
Preheat oven to 350° F.
Grease and flour a 9-inch x 2-inch round cake pan and line with a circle of parchment paper.
In a medium mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.
Using either a stand mixer, electric mixer, or a wooden spoon, cream the butter and 3/4 cup of the sugar. Beat in the egg yolks until mixture is uniform in texture and pale yellow. Stir in the evaporated milk and vanilla until well-combined.
In another clean, dry bowl (if using a stand mixer you will need to use a clean bowl or transfer the egg mixture to a separate large mixing bowl) beat the egg whites to soft peaks. Gradually add the remaining 1/4 cup sugar and beat until glossy and stiff.
Fold in one third of the egg white mixture into the egg yolk mixture, then fold in one third of the dry mixture. Alternate in this manner until the ingredients are combined.
Transfer the mixture to the prepared baking pan. Bake 35-45 minutes, until the top is golden brown and the cake springs back when touched lightly across the middle. Remove from oven and cool 10 minutes on a cooling rack then remove the cake from the pan and allow to cool completely.
Meanwhile, while the cake is baking, prepare the leche glaze. Combine all the ingredients in a saucepan and heat over medium until bubbling, stirring constantly. Remove the glaze from the heat and allow to cool slightly.
When the cake is cooled completely, slice it horizontally into 2 even layers. Place each layer on a large plate and spoon the leche sauce evenly over the cake layers, 1/4 cup at a time, waiting about 5 minutes between pours to allow the cake to absorb the glaze. Cover and refrigerate for at least 4 hours, or overnight if possible.
When layers are chilled, prepare the topping. In a small mixing bowl, beat the cream, sugar, and vanilla extract until stiff peaks form.
Assemble the cake by carefully peeling each layer off their respective plates. Place three strips of parchment in a triangle on a cake platter. The triangle should be large enough for the cake to rest on top without sections of the plate showing between the cake and the parchment. Place the original bottom layer, cut side up, on a cake platter. Using an offset spatula or a wide knife, spread a thin layer of the topping across the cut side. Then dump about a cup of topping in the middle and spread evenly across the top right up to the sides. Carefully place the second layer, cut side down, on top and top the rest of the cake with the remaining topping, pushing the cream across the top and down the sides.
Decorate the tops and or side of the cake with the shaved coconut, pressing it carefully into the topping.
Carefully pull away the parchment strips, leaving a clean plate.

Cuatro Leches Cake
makes one double-layer 9-inch cake

For the cake:
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup sugar, divided
4 large eggs, separated
1/3 cup evaporated milk
1 teaspoon pure vanilla extract

For the leche glaze:
1 cup coconut mlk
1/2 cup sweetened condensed milk
1/4 cup evaporated milk
1/4 cup heavy cream
1 teaspoon pure vanilla extract

For the topping:
2 cups heavy cream
1/3 cup powdered sugar
1 teaspoon pure vanilla extract
1 fresh coconut, flesh removed and shredded, about 1 cup

Preheat oven to 350° F.

Grease and flour a 9-inch x 2-inch round cake pan and line with a circle of parchment paper.

In a medium mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.

Using either a stand mixer, electric mixer, or a wooden spoon, cream the butter and 3/4 cup of the sugar. Beat in the egg yolks until mixture is uniform in texture and pale yellow. Stir in the evaporated milk and vanilla until well-combined.

In another clean, dry bowl (if using a stand mixer you will need to use a clean bowl or transfer the egg mixture to a separate large mixing bowl) beat the egg whites to soft peaks. Gradually add the remaining 1/4 cup sugar and beat until glossy and stiff.

Fold in one third of the egg white mixture into the egg yolk mixture, then fold in one third of the dry mixture. Alternate in this manner until the ingredients are combined.

Transfer the mixture to the prepared baking pan. Bake 35-45 minutes, until the top is golden brown and the cake springs back when touched lightly across the middle. Remove from oven and cool 10 minutes on a cooling rack then remove the cake from the pan and allow to cool completely.

Meanwhile, while the cake is baking, prepare the leche glaze. Combine all the ingredients in a saucepan and heat over medium until bubbling, stirring constantly. Remove the glaze from the heat and allow to cool slightly.

When the cake is cooled completely, slice it horizontally into 2 even layers. Place each layer on a large plate and spoon the leche sauce evenly over the cake layers, 1/4 cup at a time, waiting about 5 minutes between pours to allow the cake to absorb the glaze. Cover and refrigerate for at least 4 hours, or overnight if possible.

When layers are chilled, prepare the topping. In a small mixing bowl, beat the cream, sugar, and vanilla extract until stiff peaks form.

Assemble the cake by carefully peeling each layer off their respective plates. Place three strips of parchment in a triangle on a cake platter. The triangle should be large enough for the cake to rest on top without sections of the plate showing between the cake and the parchment. Place the original bottom layer, cut side up, on a cake platter. Using an offset spatula or a wide knife, spread a thin layer of the topping across the cut side. Then dump about a cup of topping in the middle and spread evenly across the top right up to the sides. Carefully place the second layer, cut side down, on top and top the rest of the cake with the remaining topping, pushing the cream across the top and down the sides.

Decorate the tops and or side of the cake with the shaved coconut, pressing it carefully into the topping.

Carefully pull away the parchment strips, leaving a clean plate.

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