Dairy-Free Coconut Tres Leches with Caramelized Bananas, Pineapple and Mangoes

I know, I know... Dairy-free "three milks" cake sounds impossible. But this one is really, really good.

Ingredients

1 white cake with almond extract added
1 can (14 oz) of Coco Lopez
1 cup almond milk, silk creamer, or coconut creamer
1 can coconut milk

For the topping
sliced bananas, pineapple, and mangoes
1/2 cup brown sugar
2 TBSP dark rum

Directions
Make your favorite white cake recipe. Or if you're running short on time, you can make a dairy-free boxed cake mix. Be sure to add a teaspoon of almond extract to the white cake before baking. You can also add pureed banana to the cake batter if you like. Bake the cake in a pan with tall sides. Once baked, turn the cake out of the pan and let it cool.

Mix the three milks in a bowl, and beat together until well mixed.

Cut the top (the side that formed the top crust when baking) off of the cake. (You can nibble on the crumbs as you work!) Then poke holes in the cake using a skewer.

Pour some of the milk mixture over the cake. Then put the pan back over the cake and invert it back into the pan. Poke more holes in the cake and pour milk on this side.

Let the cake rest and soak up the milks for at least a day. Add more milk to the top of the cake as needed, until all of the milk has been absorbed.

Before serving, add sugar and rum to a small pan. Warm on medium low heat. Add sliced bananas and pineapple to the syrup and let them caramelize (about 2-3 minutes). Serve each piece of cake with caramelized fruit, mangoes, and syrup. If you like, you can sprinkle toasted coconut on top.

This recipe is modified from the recipe from Lake Austin Spa as posted on Epicurious.com.

White Cake

This is my grandma's recipe for a basic white cake. Then she would add ingredients to make it a chocolate cake, banana cake, strawberry cake, pumpkin with chocolate chip cake, walnut cake... you name it!

For the Tres Leches recipe, I added almond and vanilla extracts.

Ingredients
2-3/4 c flour
2 tsp baking powder
1 tsp salt
1/2 c brown sugar
1 c non-dairy margarine
3/4 c almond or soy milk
3 eggs
1 tsp vanilla
other flavors (optional)

Directions
Preheat oven to 350 degrees F.

Beat butter and sugar.
Sift together the rest of the dry ingredients, then add to the butter. Mix together until crumbly.
Add half of the liquid and one egg. Beat until creamy.
Add the other half of the liquid and two eggs. Add any flavoring and beat until creamy.

Pour batter into a greased and floured a cake pan.

Bake in a 9 x 13 pan for approximately 1 hour.
Bake cupcakes for approximately 35 minutes.

Let it cool completely before frosting.