Coconut Tres Leches Cake is a tropical twist on the traditional Latin American dessert that blends the creamy goodness of tres leches with the sweet, fragrant flavor of coconut. This indulgent cake soaks up a rich mixture of three different kinds of milk—evaporated milk, condensed milk, and coconut milk—ensuring every bite is moist and flavorful. The addition of fluffy whipped cream and a sprinkling of toasted coconut flakes on top adds texture and enhances the coconut aroma, making this cake an irresistible treat.
Ingredients:
- For the cake:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- For the tres leches mixture:
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) coconut milk
- For the topping:
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Toasted coconut flakes
Directions:
- Bake the cake:
- Preheat the oven to 350°F (177°C). Grease and flour a 9×13 inch baking pan. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla and coconut extracts. Add the flour mixture and mix gently until fully incorporated.
- In another bowl, beat egg whites on high speed until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff but not dry. Fold the egg whites into the batter gently until just combined. Pour into the prepared pan and spread to even out the surface.
- Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool.
- Soak with tres leches:
- In a medium bowl, whisk together evaporated milk, condensed milk, and coconut milk. Once the cake is cool, pierce the surface with a fork several times. Slowly drizzle the milk mixture over the cake, letting it soak in (the cake will absorb it over time).
- Whip the cream:
- In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until it forms soft peaks. Spread over the top of the soaked cake.
- Garnish:
- Sprinkle toasted coconut flakes generously over the whipped cream.
- Chill and serve:
- Refrigerate the cake for at least 4 hours, or overnight, to allow it to soak up the milk mixture thoroughly. Serve chilled.
This Coconut Tres Leches Cake offers a sublime combination of sweet, creamy flavors and soft, luxurious texture, making it a delightful dessert that’s sure to wow your guests and satisfy your sweet tooth.
