Carmelita Tres Leches Cake

By Texaschef11

Ingredients

• 4 large eggs, separated
• 1/4 teaspoon cream of tartar
• 3/4 cup granulated sugar, divided use
• 6 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
• 3 tablespoons unsweetened cocoa powder
• 1 cup semi-sweet chocolate chips, melted
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup heavy whipping cream
• 1 cup cake flour
• 1 cup sweetened condensed milk
• 3/4 cup evaporated milk
• 1 tablespoon coconut rum
• 1 3/4 cups heavy whipping cream
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/3 cup caramel sauce or dulce de leche
• 1/3 cup sweetened flaked coconut, toasted

Preparation

Step 1

Heat oven to 350 degrees F. Coat a 13x9-inch glass baking dish with cooking spray.

In a large mixing bowl, using a mixer on high speed, beat egg white and cream of tartar until soft peaks form; add 1/4 cup sugar, and beat until stiff peaks form.

In an additional large mixing bowl, beat together butter and remaining 1/2 cup sugar until creamy. Beat in egg yolks, 1 teaspoon vanilla, baking powder and salt until combined. Beat in cocoa powder and melted chocolate until well combined. Reduce mixer speed to low and beat in 1/4 cup cream and flour until JUST combined. Fold in egg whites until just combined. Place batter into prepared baking dish.

Bake 30-35 minutes or until well risen and no longer wobbly. Cool 10 minutes on a wire rack. Stir together sweetened condensed milk, evaporated milk and rum in a liquid measuring cup. Poke holes all over cake using a wooden skewer. Pour half of milk mixture all over top of cake. Wait 1 minute to allow the milks to soak in. Pour the remaining milk on top. Chill cake for 1 hour before spreading whipped cream on top.

To make the whipped cream, in a large mixing bowl, using a mixer on high speed, beat together 1 3/4 cups heavy cream, vanilla and cinnamon until stiff peaks form. Beat in caramel syrup until well combined. Spread caramel whipped cream on top of cake. Process coconut in a food processor until finely ground; sprinkle coconut crumbs on top of whipped cream.

Cover and chill overnight.

Makes 10 servings