The idea of soaking a cake in liquid isn't all that novel--the Italians have their tiramisu and the French have their canelé. But when you soak a sponge cake in a mixture of three milks, the result is a moist, sweet and custard-like tenderness.
The origins of tres leches or "three milks" cake can be traced back to the earliest recipe on record from Nicaragua, but it is a ubiquitous dessert in many Latin American countries. Traditionally, the cake is soaked in three types of milk: evaporated milk, sweetened condensed milk and heavy cream. At Cedar, the evaporated milk is replaced with coconut milk, giving the cake a distinctively coconut flavor.
The sponge cake is light and airy, because no butter is used to make the cake batter. This characteristic texture is responsible for preventing the cake from getting soggy despite being drowned in the milks. While the cake is still warm, holes are poked all over it and the milk mixture poured on top. The cake miraculously absorbs all the liquid.
Cedar's Coconut Tres Leches Cake is enhanced by the tartness of passionfruit sauce and toasted coconut flakes. A scoop of housemade piña colada sorbet completes this popular dessert.
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