Posted in Dessert

Coconut Tres Leches with a Sola Stella Olive Oil Butter Cake

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

4 eggs

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.

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