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Coquito Tres Leches Cake

Prep: 20 minutes
Cook: 45 minutes
Servings 10 people
tres leches

Ingredients

For the Cake

  • 2 sticks unsalted butter, I used vegan buttery sticks
  • 2 cups Granulated Sugar
  • 4 eggs, **See notes for vegan**
  • 1 tbsp almond extract
  • 3 cups self-rising flour, spooned and leveled
  • 1 cup Coquito, You can replace coquito for your choice of milk.
  • 1-1/2 cup Coquito for soaking the cake, Set aside for soaking the cake after baking.

Italian Meringue

  • 1 cup granulated sugar
  • 1/2 cup water
  • 4 room temperature egg whites, preferably from fresh eggs 
  • 1/2 tsp cream of tartar

Instructions

For the Cake:

  • Make Coquito and chill for a few hours until cold.
  • Preheat oven to 350 degrees.
  • Grease your pan using non-stick spray.
  • In a large mixing bowl or a stand mixer beat butter and sugar on high speed until light and fluffy. For about 5 minutes.
  • Add eggs one at a time. Beating batter just to combine. Do not overmix.
  • On low speed add flour alternating with coquito.
  • Pour batter into the mold.
  • Bake for about 40 to 45 minutes. Baking time will depend on the type of mold that you use.
  • Check the cake with a toothpick/skewer by inserting it in the middle. If it comes out clean with no crumbs on it, the cake is ready to be removed from the oven.
  • Remove it to a cooling rack and allow to sit for 10-15 minutes. Then invert it onto a cooling rack and allow to completely cool before using.
  • Put the cake inside a shallow dish and poke holes using a straw or a kebab stick.

Soaking the Cake:

  • Pour 1-1/2 cup of coquito inside a squeeze bottle and soak the cake until the cake absorbs the coquito.
  • Refrigerate for while you make the meringue.

Italian Meringue:

  • In a small saucepan, combine sugar and water. Heat over high heat. Stir constantly.
  • Cook until sugar syrup registers 240°F on an instant-read or candy thermometer.
  • Meanwhile, add egg whites inside the bowl of a stand mixer fitted with a whisk attachment. Set mixer to medium speed and mix until soft peaks form. About 2 minutes.
  • With the mixer running, carefully and slowly drizzle in hot sugar syrup. Increase speed to high and whip until desired stiffness is achieved.
  • Beat until the egg whites are stiff and glossy. The more time you beat the meringue, the more consistency it will have. I beat mine until I'm able to flip the bowl and the meringue stays in place.
  • Cover your cake as desire.

Notes

Recipe Notes:
**If you are replacing eggs for aquafaba**Three tablespoons of aquafaba is equivalent to about one whole egg, while two tablespoons of aquafaba are equivalent to about one egg white. Keep in mind that a can of chickpeas yields about 1/2 to 3/4 cup of this liquid, so about eight to 12 tablespoons. Using a fork beat aquafaba until frothy. 
Italian Meringue - For a vegan version you can use aquafaba or you can make a whipped cream buttercream using vegan heavy cream. 
Soaking your cake is optional but totally recommended. If you want a really wet cake, put your cake inside a large shallow bowl before soaking.  

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