You remember when I tried to be silent and it did not work at all? Today I am going to try it again, not for my benefit or yours but to appreciate the simple pleasures of life. You know how some people just ask you to shut up stop talking and look at the world. Here’s looking at the world.
Now (soon), I am going to be the shut-upee stop talking FOR REAL for one post and make this a picture post which will uplift you, revive you and enchant you. Who can resist puppies with photoshopped eyes or a rainbow so vivid, you could actually find that pot of gold? 😀
The real pleasure in life no?
I totally took each one, they are from Google images but I hope you enjoy every single one. I chose them because they made me laugh, smile or giggle and to me, nothing beats a good grin so I hope it gives a pleasure to you all too 🙂
Of course then there will be a not-simple, life changing recipe for you but I only do it because I love you guys 😉
Pretty were they not? Showing the world from a fun angle, in a beautiful way, truly proving that ‘a picture is worth a thousand words’ 🙂 (I hate using cliches but they are always true!)
My question though is: Did it make you smile?
If it did: Job successful
If it didn’t: Must try harder 🙂
Ok, I see your expressions, you want me to stop talking again and get on with the recipe. Sure, sure I got it 😉
This is basically my version of the Tres Leches cake. A cake made with three milks though I find it highly controversial considering that the cake actually has 4 milks. What happened to including good, ol’ regular milk?
Sorry, sorry, going off topic again 😉
This cake is the EPITOME of soft and moist, crumby and gorgeous, heavy but worth it 😀
Being me, I added maple syrup. It is totally, definitely my thing you know 😉
I also made it double coconut. How? You’ll see… and enjoy I promise :D!
Double Coconut Maple Tres Leches Cake
Adapted from: The Pioneer Woman
- 1 cup plain flour
- 1 cup desiccated coconut
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
- 5 eggs
- 1 cup white sugar, divided into 3/4 and 1/4
- 2 tbs maple syrup
- 1/2 cup full cream milk
- 1 can (350ml) coconut cream *See double coconut!*
- 1 can (400g) sweetened condensed milk
- 1/4 cup thickened cream
Icing – see here *I did not use this – it is a VERY heavy cake in itself and if you do, you may as well call it, quintiple leches cake 😉
- Preheat oven to 170 degrees C. Grease and line a pan with baking paper (I did not line and you have to grease crazy well so taking out was not… perfect ;))
- Combine all the dry ingredients in a large bowl (except for any sugar)
- Separate the eggs
- Beat the egg yolks and 3/4 cup sugar until a very pale yellow colour
- Stir in milk and maple syrup
- Pour this mixture over the flour mixture and fold together
- Beat egg whites until soft peaks form. 1 tbs at a time, beat in the 1/4 cup remaining sugar until a glossy stiff peaks form
- Fold the egg white mixture into the batter until no streaks remain
- Pour into prepared pan, smooth surface and bake for 30-35 minutes or until golden brown and a skewer inserted comes out clean
- Let cake cool for 10 minutes then run a knife blade around its edges
- Invert onto a serving platter and let cool completely
- Combine the three milks in a jug and stir until the mixture is smooth and pourable
- Pierce the cooled cake’s surface with a fork multiple times
- Pour all but one cup of the milk mixture slowly on the cake, getting as much on the edges as possible
- Let milk mixture be absorbed for 30 minutes minimum
- Ice the cake and decorate as desired 🙂
- Cut (if you really want) or spoon and devour!
Presented on a platter for you all to enjoy mes amis 🙂