Skip to content
METRO LogoMETRO Logo
Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

savings just for Moi!Enroll in
the program.

Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Get $20 off on your first 4 orders Shop Now.
Moi Rewards is here! Join today and save!
Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Coconut «tre leche» cake https://www.metro.ca/userfiles/image/recipes/gateau-coconotte-10032.jpg PT15M PT30M PT1H15M
Preheat the oven at 350°F (180°C).Butter a 9 X 13 inches (22 x 32 cm) dish and reserve.In a small pot, combine the butter and the maple syrup.Melt slowly so the butter doesn’t burn or color.Remove from the heat and reserve.In the meantime, in a bowl, combine the two flours, the baking powder and the pinch of salt. Reserve.Combine the eggs, the sugar and the vanilla seeds in a large bowl and with the help of a mixer, whip for about 3 minutes or until the mixture becomes pale and thick.Add the flour mixture to the beaten eggs in 2 additions and fold gently with a spatula to make sure you keep the volume in the eggs.Transfer the cake mix into the prepared mold and bake for 25 to 30 minutes.Add the warmed butter and fold until incorporated.The cake should be pale in color except for the edges that can become golden brown.In the meantime, prepare the «tre leche» mixture by combining the coconut milk, condensed and 2% milk in a bowl.Mix well and reserve.Remove the cake from the oven and with a toothpick or the blade of a sharp knife, make some incisions in the cake all over it’s surface.Pour the milk preparation over the cake all at once and wait about 30 minutes until the cake absorbs all of it.Enjoy topped with fresh coconut shavings.This cake will keep for 3 days refrigerated.How to make coconut shavings:Crack open the fresh coconut and transfer the water into a jar.If necessary, rinse the coconut to remove any pieces of shell from the flesh.Using a vegetable peeler, make thin strips of coconut just like you would with a carrot.For roasted shavings, place the coconut strips on a baking sheet and bake at 200°F (100°C) for 2 hours in a preheated oven (tossing a few times).You'll know the cake is ready when a toothpick inserted in the center comes out clean.
12
5 3 5 5
2 Tbsp. + 1/4 cup (95 mL) butter 1 Tbsp. (15 mL) maple syrup 3 Tbsp. + 1 cup (295 mL) all purpose flour 1/3 cup (85 mL) coconut flour (can be substituted for whole wheat flour) 1 tsp. (5 mL) baking powder 1 pinch of salt 5 egg 1/2 cup (125 ml) granulated sugar 1 piece 2 inches (5 cm) fresh vanilla bean (seeds only) 398 mL coconut milk (12 ounces) 300 mL sweet condensed milk (9 6/10 ounces) 1 3/4 cup (440 mL) 2% milk 1 1/2 cups (375 mL) fresh coconut shavings (decorating)
Coconut «tre leche» cake

Coconut «tre leche» cake

Rate this recipe
3 Votes
12
servings
0:15
Preparation
0:30
COOKING
1:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp. + 1/4 cup
    (95 mL)
    butter
  • 1 Tbsp.
    (15 mL)
    maple syrup
  • 3 Tbsp. + 1 cup
    (295 mL)
    all purpose flour
  • 1/3 cup
    (85 mL)
    coconut flour (can be substituted for whole wheat flour)
  • 1 tsp.
    (5 mL)
    baking powder
  • 1
    pinch of salt
  • 5
    egg
  • 1/2 cup
    (125 ml)
    granulated sugar
  • 1
    piece 2 inches (5 cm) fresh vanilla bean (seeds only)
  • 398 mL
    coconut milk (12 ounces)
  • 300 mL
    sweet condensed milk (9 6/10 ounces)
  • 1 3/4 cup
    (440 mL)
    2% milk
  • 1 1/2 cups
    (375 mL)
    fresh coconut shavings (decorating)
Imprimer ma sélection

Preparation

Preheat the oven at 350°F (180°C).

Butter a 9 X 13 inches (22 x 32 cm) dish and reserve.

In a small pot, combine the butter and the maple syrup.

Melt slowly so the butter doesn’t burn or color.

Remove from the heat and reserve.

In the meantime, in a bowl, combine the two flours, the baking powder and the pinch of salt. Reserve.

Combine the eggs, the sugar and the vanilla seeds in a large bowl and with the help of a mixer, whip for about 3 minutes or until the mixture becomes pale and thick.

Add the flour mixture to the beaten eggs in 2 additions and fold gently with a spatula to make sure you keep the volume in the eggs.

Transfer the cake mix into the prepared mold and bake for 25 to 30 minutes.

Add the warmed butter and fold until incorporated.

The cake should be pale in color except for the edges that can become golden brown.

In the meantime, prepare the «tre leche» mixture by combining the coconut milk, condensed and 2% milk in a bowl.

Mix well and reserve.

Remove the cake from the oven and with a toothpick or the blade of a sharp knife, make some incisions in the cake all over it’s surface.

Pour the milk preparation over the cake all at once and wait about 30 minutes until the cake absorbs all of it.

Enjoy topped with fresh coconut shavings.

This cake will keep for 3 days refrigerated.

How to make coconut shavings:

Crack open the fresh coconut and transfer the water into a jar.

If necessary, rinse the coconut to remove any pieces of shell from the flesh.

Using a vegetable peeler, make thin strips of coconut just like you would with a carrot.

For roasted shavings, place the coconut strips on a baking sheet and bake at 200°F (100°C) for 2 hours in a preheated oven (tossing a few times).

You'll know the cake is ready when a toothpick inserted in the center comes out clean.

Source : Chef Caroline McCann

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.