Milk Punch Marble Cake
14
- Prep Time15 min
- Total Time20 min
- Makes6 servings
Recipe, Zeke Goodwin; Produced by Aimee Nishitoba; Photo, Christie Vuong; Food styling, Ashley Denton; Prop styling, Madeleine Johari.
This twist on tres leches cake can be shaken up in no time with store-bought pound cake. Caribbean milk punch is a silky, booze-forward drink studded with grated coconut—an eggless eggnog you can drink year-round without shame. This recipe is courtesy of Zeke Goodwin, a Toronto-based food stylist and pastry chef. And if you have the time, bake the marble cake, too!
Ingredients
1 store-bought marble pound cake, (or homemade version, see below)
Cocktail
3 oz sweetened condensed milk
3 oz 35% cream
2 oz rum
1 1/2 oz bourbon
1/2 tsp grated nutmeg
1 500-mL tub whipped topping
1/4 cup shredded coconut, toasted
Instructions
Cut six 1-in.-thick slices of cake; place in bowls. Reserve leftover cake for another use.
Cocktail: Add condensed milk, cream, rum, bourbon and nutmeg to a cocktail shaker or jar; shake until well combined. Pour on and around cake slices.
Add a dollop of whipped topping to each. Sprinkle with coconut. Serve immediately.
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