A super moist tres leches cake bursting with coconut and a helpful hint of cinnamon. Not for coconut haters!
This cake is a spin on the traditional tres leches, using coconut milk and adding some cinnamon. The coconut milk and cream add a unique flavor, and my inspiration for using the cinnamon was to make something horchata-esque.
I LOVE tres leches cake, and so does pretty much everyone I know. Because it is poked with holes and soaked in a milk mixture, there is no way that this cake can be dry. Dry cakes are my nemesis. This tres leches cake is so moist, tender, and has such a great coconut cinnamon flavor. I only use coconut milk and no artificial coconut flavor.
I spent the weekend and eating so many different chocolate cakes. Making and testing recipes, toying around with ratios, all working towards the perfect chocolate cake.
I’ll be honest, cake is not my favorite dessert. It’s usually either too light, dry, or flavorless with a frosting that’s overwhelmingly sweet. But this cake is anything but that. It’s super moist, light but not too airy, and the frosting is smooth and sweet without giving you cavities.
Pound cake is one of the only desserts my dad would ever eat. He’d always buy Sara Lee’s All Butter Pound Cake, and it never lasted long in the fridge. I remember while he loved to store it in the fridge to keep it softer, I loved eating the pound cake straight from the freezer. Biting into the almost-completely-frozen-but-not-quite cake was so satisfying to me, it almost seemed like a buttery, bready form of ice cream that wouldn’t melt. Oh and the beautifully browned crust, still sweet and delicious.
Of course, I’ve moved on from grocery store cakes. But I haven’t had pound cake in ages. However, I wanted something a little different this time. Olive oil cake is something I’ve been wanting to make in a while, so why not olive oil pound cake?