A heavenly, yet light cake with over-the-top frosting perfect for eating with a friend, celebrating a birthday, or both. Enjoy.
1 Cup All Purpose Flour
2 Cups Granulated Sugar, Divided Use
3/4 tsp Salt, Divided Use
1 tsp Baking Soda
Ground Cinnamon, to taste
Ground Nutmeg, to taste
3 Egg Yolks
1/2 Cup Whole Milk or Half And Half or Heavy Cream, Divided Use
1 tsp Vanilla Extract
6 Egg Whites, Divided Use
1 tsp Cream Of Tartar, Divided Use
1/4 Cup Ground Coconut
1/2 can Sweetened Condensed Milk
1/2 can Evaporated Milk
2 Sticks Butter or Margarine, Softened And Cut Into Cubes
1/4 Cup Dulce De Leche
For the original cake:
1. Preheat the oven to 350 degrees F.
2. In a medium bowl, whisk together egg yolks and 1/2 cup of granulated sugar until thick and pale yellow in color.
3. Stir in 1/4 cup of milk and vanilla.
4. Sift flour, 1/4 tsp of salt, baking soda, ground cinnamon, and ground nutmeg over the mixture, and fold it in.
5. Pour ground coconut onto a baking sheet, shake into a single layer, and bake for 15-20 minutes.
6. Remove from oven, and set aside.
7. In the bowl of an electric mixer using the whisk , whip 3 egg whites, 1/4 tsp of salt, and 1/2 tsp of cream of tartar until frothy and foamy, slowly add 3/4 cup of granulated sugar and toasted ground coconut, and continue until stiff peaks form.
8. Fold it into mixture in three additions.
9. Pour the cake onto a well greased baking sheet, and bake for about 25 minutes, rotating it about halfway through. A toothpick inserted into the center should come out clean when the cake is done.
10. Remove from oven, let cool, and use a spatula to transfer it onto a rectangular platter.
For the dulce de leche Swiss meringue buttercream frosting:
1. Set up a double boiler to kill the salmonella in the meringue. On the bottom, place a saucepan filled with water over the stove. On the top, place the bowl of an electric mixer filled with remaining egg whites, remaining granulated sugar, remaining salt, and remaining cream of tartar.
2. Cook slowly, stirring constantly, until the sugar dissolves, and it reaches a temperature of 160 degrees F.
3. Transfer the bowl with the cooked meringue to the mixer, and whip it until stiff peaks form.
4. In the same bowl with the mixer, cream together Swiss meringue and butter, adding one cube at a time, on medium-low speed until everything is incorporated, and the frosting is light and fluffy. Slowly pour in dulce de leche one spoonful at a time, and let the mixer go until everything is incorporated.
For the tres leches mixture:
1. In a small bowl, combine remaining whole milk, sweetened condensed milk, and evaporated milk.
For the finished cake:
1. Use a fork to poke holes in the cake, pour tres leches mixture over it, and let sit for a few minutes. The cake should absorb the mixture.
2. Spread the dulce de leche Swiss meringue buttercream frosting all over it including the top and the sides, smoothing it out as you go, and sift Confectioners’ sugar over it. Cut, and enjoy.
Yields: 1 spiced toasted coconut tres leches sheet cake with dulce de leche Swiss meringue buttercream frosting