Hi, all! As you saw in my last post, I’ve been learning how to cook after years of purposely refusing to step in the kitchen.
The desire to bake all started when I made my first flan in the middle of quarantine. I had to make the flan old school style with a stovetop pot because I didn’t have any bake ware.
Then one night when I couldn’t sleep, I got on my phone and ordered a few baking essentials. As soon as the materials arrived I made a carrot walnut cake (my first cake ever) and it was a success! A few weeks later I went for a tres leches cake. Guys, I never thought I’d see the day.
While shopping in Wholefoods, I accidentally came across sweet condensed organic coconut milk and that’s when I decided to step it up. With the coconut flakes I also purchased, this turned out to be a coconut tres leches cake.
I’m so new to baking, I didn’t even know the purpose of separating the egg whites from the egg yolk, or that the egg whites could create mountains of foam when whipped. (I know, I know!)
I was torn between the Martha Stewart or Ayesha Curry spatula. I’ve supported Stewart throughout the years with her bedsheets and a recent baking set, so I decided to go with Ayesha’s. How cute is this spatula with the blue hearts?!
To continue with the coconut theme, I added flakes to the batter. I placed it in the oven at 375 degrees for 27 minutes. After letting it cool down, I added the tres leches mixture to the cake.
Now that I think about it, making a tres leches cake is simpler than carrot cake!
Watch my full video below and let me know what you think.