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Tres Leches Cake (vegan)

Dry Ingredients

Wet Ingredients

3 cups Flour

1 TBS baking powder

1 tsp baking soda

For the whipped topping:

2 cans of Nature's Charm

   coconut whipping cream

1/2 cup powdered sugar

2 tsp vanilla

2 1/4 cups vanilla coconut

      sugar (or regular sugar)

3/4 cup Nutiva Shortening

1 TBS liquid lecithin

1 13.5oz can of coconut cream

2/3 cup water

1/4 cup Bob's Red Mill egg

      replacer

1 1/2 tsp salt

2 tsp vanilla

For the filling:

1 can of Nature's Charm evaporated coconut milk

1 can of Nature's Charm condensed coconut milk

2 tsp vanilla extract

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This may seem like an extreme amount of coconut, but it really does not taste like coconut. It taste like really awesome cake!

 

Preheat oven to 350o F

 

Sift and combine the dry ingredients together, and set aside.

 

Mix together the can of coconut cream and water (it should be approximately 2 1/3 cup of liquid total). Also add the salt, vanilla, and the egg replacer. Use a fork or a whisk to break apart the egg replacer, and let this sit for a few minutes. Having the wet ingredients in a large measuring cup makes things much easier.

 

In a large bowl, mix the Nutiva shortening with the lecithin well. Then add in the coconut sugar with about 1/3 of the wet ingredients. Whisk, or use electric beaters to mix this well.

 

Now in add in about 1/3 of each of the dry and wet ingredients, and mix that before adding the next 1/3. The batter makes much less of a mess, and helps prevent over mixing when adding the ingredients in batches instead of dumping it all in together.

 

Pour the batter in a greased 13x9 pan, and bake 35-45 minutes. Check with a toothpick, it will come out clean when it is done.

 

Before the cake is done cooking, mix together:

 

1 can of Nature's Charm evaporated coconut milk

1 can of Nature's Charm condensed coconut milk

2 tsp vanilla extract

 

Once the cake is done cooking, poke a bunch of holes in the cake with a bamboo skewer, or something similar. While the cake is still hot, pour the coconut milk mixture all over it.

 

Let the cake cool, and refrigerate for at least 4 hours. The cake must be cold before putting the whipped topping on.

 

I end up using only about 1 1/2 cans worth of whipping cream, so there will be a little extra left over.

 

To make the whipped topping. Keep the cans of coconut whipping in the refrigerator. This stuff needs to be very cold for it to whip up.

 

Pour the coconut whipping cream in a bowl with the vanilla and powdered sugar. Use electric beaters, and beat until stiff peaks. If it takes longer than 5 minutes, then it's probably not cold enough.

 

If it is not cold enough, pour the contents into a pyrex mixing bowl, or anything freezer safe. Keep it in there for about 30 minutes, or until about 1/3 of the outer edges are frozen. Loosen up any frozen edges before whipping together.

 

If it is really cold, it only takes about 2-3 minutes for stiff peaks. Put back into the refrigerator once done, if it warms up at all it will separate.

 

If it does separate a little, either whip it back up for a minutes, or wick out the liquid with a paper towel.