Coconut Tres Leches Cake is a delightful and moist dessert that originates from Latin America. This cake is soaked in a mixture of three different milks—evaporated milk, sweetened condensed milk, and coconut milk—giving it a rich and creamy texture. Topped with whipped cream and toasted coconut flakes, this cake is the perfect balance of sweetness and creaminess. In this recipe, I’ll show you how to make this delicious Coconut Tres Leches Cake that’s sure to impress your friends and family.
Ingredients for Coconut Tres Leches Cake
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 teaspoon vanilla extract
For the Three Milk Mixture:
- 1 can (12 ounces) evaporated milk
- 1 can (14 ounces) sweetened condensed milk
- 1 cup coconut milk
For the Topping:
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut, toasted
How to Make Coconut Tres Leches Cake
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Make the Cake: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the egg yolks with 3/4 cup of sugar until light and fluffy. Stir in the milk and vanilla extract. Gradually add the flour mixture to the egg yolk mixture, stirring until just combined.
- Beat the Egg Whites: In another medium bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue beating until stiff peaks form. Fold the beaten egg whites into the batter until well combined.
- Bake the Cake: Pour the batter into the prepared baking dish and smooth the top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool completely in the pan.
- Prepare the Three Milk Mixture: In a large bowl, whisk together the evaporated milk, sweetened condensed milk, and coconut milk until well combined.
- Soak the Cake: Using a fork, poke holes all over the cooled cake. Slowly pour the three milk mixture over the cake, allowing it to soak in. Cover the cake and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.
- Make the Whipped Cream: In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble the Cake: Spread the whipped cream over the top of the soaked cake. Sprinkle with toasted coconut flakes.
- Serve: Slice and serve the Coconut Tres Leches Cake chilled. Enjoy!
About the Main Ingredients
- Flour: All-purpose flour is used as the base of the cake, providing structure and texture.
- Baking Powder: Baking powder is a leavening agent that helps the cake rise and become light and fluffy.
- Eggs: Eggs provide moisture and structure to the cake, as well as helping it rise.
- Sugar: Sugar sweetens the cake and helps to create a tender crumb.
- Milk: Whole milk adds moisture and richness to the cake batter.
- Vanilla Extract: Vanilla extract adds flavor to the cake, enhancing its overall taste.
Coconut Tres Leches Cake is a decadent and delicious dessert that’s perfect for any occasion. Whether you’re celebrating a special event or just craving something sweet, this cake is sure to impress. Enjoy!
