Postres: Pastel de Leche de Coco (Coconut Milk Cake)
Hot muggy days inspire cool citrusy desserts. This recipe is a rendition of a chiffon cake developed by a baker in Mérida, Mexico via Barbara Hansen’s Mexican Cookery. I simplified the chiffon recipe by breaking it down to wet/dry rather than separating the yolks from the fluffy whites and remixing it all in the end (which makes baking this cake so much breezier!). Denser than a chiffon, this cake absorbs the coconut milk + lime juice well, for an uplifting tropical touch.
Preheat oven to 350 degrees. Lightly grease two 10 inch cake pans with shortening and dust with flour.
Mix dry ingredients. Mix wet ingredients. Add dry mixture to wet mixture 1/3 at a time stirring thoroughly between each addition. Pour batter into each pan 3/4 full. Bake for 25 minutes or until a toothpick inserted comes out clean.
Cool. Meanwhile, prepare the “leche” by combining orange zest, coconut milk, lime juice and sugar.
Invert one cake onto a large plate. Poke holes in cake with a toothpick. Pour 1/2 the “leche” over the first layer of cake. top with 1/3 cup whipped white frosting. Add second layer of cake. Poke holes and drench with remaining “leche.”
Frost cake and garnish with lime slices.