Juicy Coconut Pastry

Perhaps youve heard of or even tried the juicy pastry made with three types of milk, known as trileće, tres leches, or trileqe. Its a very moist and slightly sweet dessert that has become so popular in Albania that its almost considered a traditional or national dish. The sponge cake is usually soaked in a mixture of milk, sweet cream, and condensed milk, and topped with caramel. This time, we present a coconut version of this beloved pastry. It will delight you with its juiciness and divine flavor, and your kitchen will be filled with the enchanting aroma of coconut.

Details

  • Preparation Time: 45 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Biscuit

  • 150 g Flour, Wheat, bread flour

  • 1.5 teaspoons Baking powder

  • 2 pinch Salt, table

  • 5 pieces Egg, goose, fresh

  • 180 g Sugar, white

  • 1 teaspoon Vanilla, extract, imitation

  • 80 ml Milk, whole milk

Dressing

  • 1 can Coconut milk

  • 1 can Milk, whole milk

  • 60 ml Milk, partially skimmed

  • pieces Butter, unsalted

  • pieces Coconut, meat

Premaz

  • 500 ml Sweet cream

  • 1.5 spoons Sugar, white

Steps

  1. Preheat the oven to 180 degrees Celsius. Lightly grease a baking dish (23 x 33 cm) with butter or oil. Make sure to grease the sides as well.

  2. In a bowl, sift the dry ingredients: flour, baking powder, and salt. Mix and set aside.

  3. Crack the eggs and separate the whites from the yolks into two different bowls. Add 3/4 of the sugar to the yolks and beat with an electric mixer until they become very light and pale yellow. Mix in the milk and vanilla or coconut flavoring, then gently fold in the dry ingredients with a spatula.

  4. Beat the egg whites until soft peaks form, then add the remaining sugar and continue beating until you get a firm, glossy meringue. Gently fold the meringue into the yolk mixture in two or three additions.

  5. Pour the prepared batter into the baking dish. Spread it evenly and smooth the top. Bake the sponge cake in the preheated oven for 35 to 45 minutes. It's done when a toothpick inserted comes out clean.

  6. While baking, prepare the soaking mixture by thoroughly mixing condensed milk, coconut milk, and sweet cream in a bowl. Remove the baked sponge cake from the oven and let it cool slightly. While still warm, poke holes all over the cake with a fork or wooden skewer and pour the milk mixture over it. Let it sit for about 30 minutes to cool completely and absorb the liquid.

  7. Sweeten the whipped cream with sugar and lightly whip it. Spread it over the soaked cake and smooth it out. Sprinkle coconut chips or toasted coconut on top. Cut the dessert into pieces and serve. It's even better if stored in the refrigerator overnight and served the next day.

Nutrition Information (Per 100g)

  • Calories: 220.44 kcal
  • Fat: 7 g
    • Saturated Fat: 1.62 g
  • Carbohydrates: 28.63 g
    • Sugars: 18.4 g
  • Protein: 8.35 g
  • Fiber: 0.27 g

Advice

Condensed milk can also be made at home. Instead of sweet cream for whipping, you can also use coconut cream if desired.