It's Easter week! The week we celebrate the resurrection of the Son of God! What a game changer for all mankind! If it weren't for my faith in what happened on the cross and and three days later, I wouldn't have hope. I sure am grateful for Jesus and for salvation! He has made all the difference in my life! So THAT'S worth celebrating, right?!
Our Easter tradition is simple. On Good Friday, Sam, my kids, and I go to our quiet sanctuary and take communion together. Then on Sunday, we worship and lunch together.
The Easter menu this year is primarily out of the pages of the Love Welcome Serve cookbook plus this recipe for coconut tres leches cakes that I'm sharing with you here! It's a lighter, more Springtime menu that we just love!
So before we get to the cake of my dreams, let me tell you what the rest of the menu will be! The main dish will be G-Dad's Pork Tenderloin with Parmesan Garlic Cream (pg. 67). Then I'll be serving a whole slew of sides including Potluck Broccoli Salad (pg. 36), Mama's Cranberry Salad (pg. 41), Cheesy Garlic Potato Gratin (pg. 146), Blistered Green Beans (not published), Euna Mae's Macaroni and Cheese (pg. 140), and Sunday Sweet Tea (pg. 157).
And then there's cake. Not just any cake, but this tender, sweet, creamy, cool, Spring-y cake. Every single bite of this coconut tres leches cake is Heavenly. It's so subtly coconutty that even those not fond of coconut have told me this cake makes them a believer! You'll never believe how the cake absorbs the sweet milks, but it does! It's cake perfection, y'all. And it starts with a boxed mix. Hallelujah! What a menu! Hallelujah! What a Savior!
So Happy Easter to you and yours. May you be blessed around your table with your people! And may the eatin' be good!
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COCONUT TRES LECHES CAKE
1 Duncan Hines white cake mix
1 small box instant white chocolate pudding mix (not sugar free)
3 Tablespoons flour
1 cup water
1/2 cup oil
1/2 cup whole milk
1 teaspoon vanilla
4 egg whites
1/2 of a 14.5oz can coconut milk (7oz)
1/2 of a 14oz can sweetened condensed milk (7oz)
1/2 of a 12oz can evaporated milk (6oz)
1/2 teaspoon coconut extract
1 1/2 cups heavy cream
1/2 cup powdered sugar
1 1/2 cups heavy cream
1/2 cup powdered sugar
1 cup shredded sweetened coconut, lighted toasted in a nonstick skillet
Preheat oven to 350F. Separate eggs, keep whites in a small bowl; set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine all ingredients except the egg whites. Mix for 1 minute on low. Add egg whites. Increase speed to medium high and mix for 2 minutes until well combined. Spread batter into a prepared 9x13 cake pan. Bake in the preheated oven for 25 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool for 10-15 minutes.
Whisk together the three milks and coconut extract. Poke holes all over the cake using a toothpick or fork with long tines. Carefully and slowly pour the milks over the cake. It will fill the pan and drown the cake! Allow the cake to absorb the milks at room temperature for about an hour. Cover with plastic wrap and refrigerate overnight.
When ready to serve, whip the heavy cream and powdered sugar until thickened. (You may add 1/2 teaspoon coconut extract if desired.) Spread the whipped cream over the cake and sprinkle with lightly toasted coconut. Keep refrigerated.
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Order a signed copy of Love Welcome Serve from Amy at www.ShopEunaMaes.com
Need a copy fast? Order an unsigned copy HERE and get it in time to cook for Easter!
1/2 of a 12oz can evaporated milk (6oz)
1/2 teaspoon coconut extract
1 1/2 cups heavy cream
1/2 cup powdered sugar
1 1/2 cups heavy cream
1/2 cup powdered sugar
1 cup shredded sweetened coconut, lighted toasted in a nonstick skillet
Preheat oven to 350F. Separate eggs, keep whites in a small bowl; set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine all ingredients except the egg whites. Mix for 1 minute on low. Add egg whites. Increase speed to medium high and mix for 2 minutes until well combined. Spread batter into a prepared 9x13 cake pan. Bake in the preheated oven for 25 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool for 10-15 minutes.
Whisk together the three milks and coconut extract. Poke holes all over the cake using a toothpick or fork with long tines. Carefully and slowly pour the milks over the cake. It will fill the pan and drown the cake! Allow the cake to absorb the milks at room temperature for about an hour. Cover with plastic wrap and refrigerate overnight.
When ready to serve, whip the heavy cream and powdered sugar until thickened. (You may add 1/2 teaspoon coconut extract if desired.) Spread the whipped cream over the cake and sprinkle with lightly toasted coconut. Keep refrigerated.
❈ ❈ ❈ ❈ ❈
Order a signed copy of Love Welcome Serve from Amy at www.ShopEunaMaes.com
Need a copy fast? Order an unsigned copy HERE and get it in time to cook for Easter!
