Coco-mo. [Photograph: María del Mar Sacasa]

Soaked. Drenched. Dripping. Wet. All uncomfortable words if you're talking about your drowned rat-resembling self after being caught unawares by a heavy raincloud. But, wonderful descriptors when discussing sponge cake webbed with strands of coconut, super-saturated with coconut milk, sweetened condensed milk, and thick cream.

Tres leches is a personal favorite, immortalized in my taste memory by my mother's recipe, here slightly modified to make room for a bit of tropical taste and texture. One of her signature desserts, it's a large fluffy sponge thirsting for a flood of the milky trifecta. Just when it seems there is much too much liquid, that the cake will drown, the cake slurps it up, gushing out only when prodded with a greedy fork.

Usually, I top tres leches with mounds of whipped cream, but here, a toasted marshmallow cap with bits of bronzed and toasted coconut seemed a more fitting match.

Get the Recipe

Tres Leches de Coco (Coconut Tres Leches Cake) »

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