Monday, May 7, 2012

Dos Leches Lime Tequila Cake with Coconut Tequila Glaze

For those who follow me on Facebook you probably saw my slight ordeal with this cake. For some unknown reason, the center of my cake collapsed...sort of. I am not really sure what happened, but it was entertaining no doubt. Minus that, this cake turned out nicely and is quite tasty. This was my first time making a "leches" cake and I have a few tips if you plan on making this one.

First make sure you oil and flour your pan very very well. Maybe it was the fact I used a bundt cake pan but the cake was slightly stubborn in the removal process. I was able to get it out in one piece but still, the amount of tugging seemed unnecessary. Second, give yourself enough time. I let my cake sit overnight in the fridge in the tequila milk to make sure it all got absorbed and it turned out great, not soggy whatsoever. And finally, make sure to have a little extra tequila to sip on while you make this cake. Makes the experience much more enjoyable. :D

2.75 c. all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
6 limes, remove peel with vegetable peeler (try not to get too much white pith)
1/2 c. lime juice
1/4 c. unsweetened coconut milk
1 tsp. vanilla extract
1 tsp. almond extract
2 c. sugar
5 large eggs, room temperature
2 sticks unsalted butter, softened

1/2 c. condensed milk
1/2 c. unsweetened coconut milk
1/2 c. tequila

1 c. powdered sugar
1/4 c. cream of coconut
2 Tbsp. tequila
1 Tbsp. lime juice
2 tsp. grated orange peel

1. Preheat oven to 350°F. Spray pan with cooking spray and dust with flour.

2. Combine flour, baking powder and salt in a medium bowl, set aside.

3. Combine lime juice, coconut milk and extracts in a separate small bowl, set aside.

4. Process 1 cup of sugar and lime peel in a food processor until finely ground.



5. Add remaining sugar, butter and process until smooth.

6. With the machine running, add eggs, one at a time. Process until light in color.

7. Transfer mixture into a large bowl. Using a rubber spatula, fold in half of the flour mixture, add lime-coconut mixture to combine.

8. Fold in the rest of the flour mixture until just combine.

9. Scrape batter into the prepared pan and bake for about 45 to 55 minutes (until inserted toothpick comes out clean.

10. Combine condensed milk, coconut milk and tequila and set aside.


11. When cake is done, remove from oven and cool on wire rack for 10 minutes. Using a long wooden skewer, poke several deep holes all over the top of the cake.

12. Slowly spoon some of the tequila milk over the cake. Let set for a few minutes and repeat until you use up all the tequila milk.

13. Allow cake to cool completely in pan for at least 2 hours (I let it set overnight). The cake might appear soggy at first, but after two hours the tequila milk with be completely absorbed.

14. Remove cake from pan and place on a platter/plate/whatever you got.

15. Combine all ingredients for glaze and mix until smooth.


16. Spoon glaze evenly over cake. Let stand for at least 30 minutes (the glaze will harden slightly giving it a little crunch).
17. Stuff face!

Original Cake Recipe

Might also enjoy:
Cookies and Cream Cake
No Frosting Chocolate Cake
Strawberry Cake

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