Celebrate the Flavors of Spring

I cook according to the weather, do y’all? I make heavy soups on blustery days. I fix a pulled pork BBQ meal for my family on sunny Saturdays. And as soon as Spring Forward, Easter, and warmer days come around, I get the itch for coconut. All things coconut! Coconut cream pie, coconut cake, coconut cream cheese frosting – you name it! I love the sweetness, the tenderness, and milky-ness of coconut. And I confess that I eat hands full of it when I’m baking with it. Can’t help myself! So these last few weeks, I’ve gone crazy for coconut!

One of my absolute favorite coconut recipes is this Coconut Tres Leches Cake. Tres leches means “three milks” that are poured over cake and allowed to stand overnight, soaking in every little drop. I love this recipe not only because it’s creamy, sweet, milky, coconutty, luscious, and rich, BUT it’s as easy as can be! This recipe starts with a boxed white cake mix and three milks that come from cans and cartons. What’s easier than that! This recipe is one that needs to be made the day before you plan to serve it, but it’s worth EVERY second that you have to wait on it. Magic happens when those milks are being absorbed into this classic white cake. So don’t rush the magic, y’all. Just let it do its thing.

Then finally after the cake has absorbed the three sweet milks, it is topped with a layer of homemade whipped cream and fresh or toasted coconut. Don’t be afraid to try your hand at homemade whipped cream! It really makes all the difference! Besides, the other steps in this cake are so simple that this is really the only real elbow-grease required. And it’s little elbow-grease at that! Once you make your own whipped cream, you’ll never go back. God’s honest truth.

And you know what’s even better? If your time is short or you just have a need to serve this up as personal cakes rather than a big, whole cake, then you can skip the milks and just make the cake batter, scoop it into pretty paper muffin cups, and then top them with the homemade cream and coconut! Ta da! Coconut cupcakes just like that!

I’ve made this recipe for friends, my sister-in-law, my family, for my TV crew, and for shoppers at my store. And the word on the street is that it’s pretty dern fabulous! Y’all need to try it and serve it to your people on one of these pretty Springtime days. They’ll love ya for it.

 

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Amy Hannon is the owner of and heart behind EunaMae’s kitchen boutique in Springdale, Arkansas. She is a preacher’s wife, a mom of three, and her love language is feeding people. Amy hosts Cooking Today, a daily show on Northwest Arkansas’ KNWA/FOX24 where she cooks easy, good food right from her own kitchen.

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