Delicious Coconut Tres Leches Cake Recipe

Enjoy the rich and moist Coconut Tres Leches Cake that's perfect for any occasion. This tropical twist on the traditional tres leches cake is soaked in a mixture of three different milks and topped with creamy coconut whipped cream. It's a dessert that will transport you to a sunny beach paradise with every bite. Indulge in the flavors of coconut and condensed milk in this heavenly cake that's easy to make and sure to impress your family and friends. So, grab your apron and let's get baking!

Ingredients

• For the Cake:
• 1 cup all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• 5 large eggs, separated
• 1 cup granulated sugar
• ½ cup milk
• 1 teaspoon vanilla extract
• For the Milk Mixture:
• 1 can (14 ounces) sweetened condensed milk
• 1 can (12 ounces) evaporated milk
• 1 cup coconut milk
• For the Coconut Whipped Cream:
• 1 can (13.5 ounces) full-fat coconut milk, refrigerated overnight
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• To Garnish:
• 1 cup sweetened shredded coconut, toasted

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
2. In a mixing bowl, combine the flour, baking powder, and salt. Set aside.
3. In a separate bowl, beat the egg yolks on high speed until pale and creamy, about 3 minutes. Gradually add the sugar while continuing to beat until well combined.
4. Mix in the milk and vanilla extract until just combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
6. In another bowl, beat the egg whites until stiff peaks form.
7. Gently fold the beaten egg whites into the batter until fully incorporated.
8. Pour the batter into the prepared baking dish and spread it evenly.
9. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
10. While the cake is baking, prepare the milk mixture by combining the sweetened condensed milk, evaporated milk, and coconut milk in a bowl. Whisk until well combined.
11. Once the cake is out of the oven, let it cool for 5 minutes. Using a skewer or fork, poke holes all over the cake.
12. Slowly pour the milk mixture over the cake, making sure to evenly distribute it. Allow the cake to absorb the milk mixture for at least 30 minutes.
13. While the cake is absorbing the milk mixture, prepare the coconut whipped cream. Open the can of refrigerated coconut milk and scoop out the solid cream that has separated from the liquid.
14. In a mixing bowl, beat the coconut cream, powdered sugar, and vanilla extract until light and fluffy.
15. Once the cake has absorbed the milk mixture, spread the coconut whipped cream evenly over the top.
16. Sprinkle the toasted shredded coconut over the whipped cream to garnish.
17. Refrigerate the cake for at least 4 hours or overnight before serving.
18. Slice and serve the Coconut Tres Leches Cake chilled. Enjoy!

Interesting Facts