William Clark

Coconut Tres Leches Cake

Original Event Date, Thursday, October 25, 2018

It's not too often you get to watch a master baker and sample a dessert item at one of Epcot's Culinary demos. More often than not, the chefs are cooking up a savory small bite to demo and plate. (Most probably, because baking, takes more time than the 45 minute demo will allow.) Every once in a while though, (through the pre-baking magic of Disney), a master baker stops by and brings a real treat… and pastry chef William Clark's visit in 2018 was no exception.

Chef Clark is from Disney's Grand Floridian Bakery, and while the recipe sheet reads "Coconut Tres Leches Cake", this cake had a little something extra going on… it was soaked in a condensed milk, coconut milk, and coconut rum mix that was just oh so incredibly good! As soon as you cut through this drunk cake with a fork, that coconut rum goodness just started ooooooozing out. Hands down, one of the best Tres Leches Cakes that I've ever had!

All guests at the culinary get a copy of the recipe to take with them. You can also get your recipe sheet signed by the chef after the demo has ended!

This is the sample portion of the Coconut Tres Leches Cake that each guest received. What you can't see is the Coconut Rum that's in the cake! Yum!!!

Chef Clark is totally submerging the cake in a condensed milk, coconut milk, and coconut rum, mix — so that the cake soaks up as much of the liquid mix as it can hold!

Chef Clark is piping the cake batter into a silicon mold to bake them. The silicon mold/pan does not require any additional non-stick cooking spray, as you can just peel it away after the cakes have cooled.

Ever wonder how chef Clark makes that giant Gingerbread House at the Grand Floridian Resort each year? Well, he uses this giant blender whisk that chef Megan is holding up!

Here's another photo of the amazing Coconut (Rum) Tres Leches Cake.

I'm not really sure how Pluto fits into all of this, other than I'm pretty sure he's more or less a cake topper made out of edible ingredients (such as petal paste or gum paste), but you probably don't want to eat it now, because it dries rock hard.

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