Milk Punch Marble Cake
16
- 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.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
