Every cook needs ago-to dessert recipe.
Oil cakes are the absolute best, and Im here to tell you why.
(Or, frankly, eating.)
Oil cakes are perfect, is what Im getting at.
Even better, to my mind, is the sub-category of oil-based cakes known as wacky cakes.
These egg-free, milk-free wonders originated during the Depression, when animal products were hard to come by.
Oh, and they happen to be vegan.
So, today, were makingthe equally delightful coconut version, tres leches style.
I wasnt just right, I wascorrect.This cake is a coconut lovers dream.
Bring this to your next end-of-summer barbecue and watch it disappear.
Vegan Coconut Tres Leches Cake
The base cake is adapted fromSmitten Kitchens Plush Coconut Cake.
You will notice that there are no instructions for making your own whipped coconut cream topping.
Prepared vegan whipped cream is readily available, guaranteed to work, and tastes great.
Toast in the oven until golden brown, 5 minutes or so, then set aside to cool.
Keep an eye on them, because theyll burn quickly.
Transfer to an airtight container.
This portion is for the cake batter; everything else is for the soaking mixture.
Reduce heat to medium-low and simmer, stirring occasionally, until reduced by two-thirds.
While the coconut milk reduces, make the cake.
Lightly coat a quarter sheet pan or nine-inch round cake pan with cooking spray and set aside.
Continue whisking until smooth.
Scrape the batter into the prepared pan and level the surface with a spoon or offset spatula.
Cover tightly with plastic wrap and refrigerate for a few hours or overnight.
Sprinkle generously with the toasted coconut flakes and dig in.
Do I even need to tell you how good this is for breakfast with a cup of black coffee?
I didnt think so.
