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Chocolate Coconut Tres-Leche |
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INGREDIENTS:
3/4 cup all purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
2 tbsp. cocoa powder
1/4 cup sugar
1/3 cup vegetable oil
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4 oz. coffee (hot)
4 oz. milk
1 bottle (2 cups) Coco Reál Cream of Coconut
1 egg
1/8 oz. vanilla extract
8 oz. container
of Cool Whip |
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DIRECTIONS:
1. Pre-heat oven to 325°.
2. Blend flour, salt, baking powder, baking soda, cocoa powder and sugar
together with a
mixer on low speed.
3. Add oil, coffee, milk and 1 cup of Coco Reál. Mix on medium speed 30 seconds.
4. Add egg and vanilla. Mix for another 30 seconds. Batter will be thin.
5. Pour into greased 9 inch cake pan.
6. Bake for 45-60 minutes. To test if fully baked, insert toothpick and remove.
If toothpick comes out clean,
then baking is complete. Cool for 20-25 minutes.
7. Turn onto a cake board or plate. Using either a straw or skewer, poke
holes into the cake
starting in the center and working out. Space holes about 1/4 - 1/2 inch
apart. Pour remainder of Coco Real over
the cake and let soak.
8. When cake is completely cooled spread cool whip over the top.
When serving, the Coco Reál will run out the bottom. |
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