Milk Punch Marble Cake

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PREP TIME

15 min

TOTAL TIME

20 min

Serves

6

Milk Punch Marble Cake

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

  1. Cut six 1-in.-thick slices of cake; place in bowls. Reserve leftover cake for another use.
  2. 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.
  3. Add a dollop of whipped topping to each. Sprinkle with coconut. Serve immediately.

Find our recipe for homemade marble pound cake here.

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