Creamy Coconut Tres Leches Cake Recipe

This Creamy Coconut Tres Leches Cake recipe is a delightful twist on the traditional tres leches cake, incorporating rich coconut flavor for a tropical touch. It’s a moist and indulgent dessert that is perfect for celebrations or as a sweet treat any day.

The cake is soaked in a mixture of three types of milk and topped with whipped cream and toasted coconut, making it a crowd-pleaser. This cake recipe is straightforward and can be made ahead of time, allowing the flavors to meld beautifully.

Delicious Coconut Tres Leches Cake

This tres leches cake features a light sponge cake soaked in a creamy mixture of evaporated milk, sweetened condensed milk, and coconut milk. Topped with fluffy whipped cream and toasted coconut flakes, this dessert serves about 10 people and is sure to impress your guests.

Ingredients

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
5 large eggs
1 teaspoon vanilla extract
1 cup evaporated milk
1 cup sweetened condensed milk
1 cup coconut milk
1 cup heavy cream
1/4 cup powdered sugar
1 cup toasted coconut flakes for topping

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Combine Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Bake the Cake: Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
Prepare the Milk Mixture: In a separate bowl, combine the evaporated milk, sweetened condensed milk, and coconut milk.
Soak the Cake: Once the cake is cool, poke holes all over the top with a fork. Slowly pour the milk mixture over the cake, allowing it to soak in.
Whip the Cream: In a mixing bowl, beat the heavy cream and powdered sugar until soft peaks form. Spread the whipped cream over the soaked cake.
Garnish: Top with toasted coconut flakes before serving. Refrigerate for at least 2 hours to allow the flavors to meld.