This cake was created for an Italian dinner we catered at the Texas Hill Country Olive Oil Company. The cake alone is warm, thick, and perfect with a cup of coffee. However, it is amazing dressed up with Coconut Tres Leches Icing.
Sola Stella Olive Oil Butter Cake
By: Bekie A
3 cups unbleached all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/2 cup butter
1/2 cup Sola Stella olive oil or light Olive oil
2 teaspoons vanilla extract & 2 tsp butter extract
Mix together dry ingredients and wet ingredients separately and then combine. Pour into a 13×9 pan or bundt cake pan and cook at 350 for 20-30 minutes until golden and puffed.
Cake Topping: use this if serving alone.
3/4 cup sugar
1/3 cup of butter
1/8 cup of butter rum
3 tablespoons water
2 teaspoons vanilla extract
Heat until sugar dissolves then add vanilla. Pour over cooked cake.
Coconut Tres Leches:
Poke holes into cooked cake. Pour one can of cream of coconut and one can of sweet & condensed milk over cake.
Whip 2 cups of whipping cream in a cold bowl with a mixer. When peaks start to form add 1 tbsp of sugar and 1 tsp of vanilla until stiff peaks form. Spread over chilled cake. Top with sweetened shredded coconut.
Garnish with strawberries and slivered almonds.