How to Make Coconut Tres Leches Cake - A Step-by-Step Guide

If you're a fan of classic Tres Leches Cake, then you're in for a real treat with this Coconut Tres Leches Cake recipe. This indulgent and moist cake is soaked in a delightful mixture of three different milks, giving it a rich and creamy texture that is simply irresistible. The added twist of coconut takes this traditional dessert to a whole new level of decadence, making it an instant favorite for coconut lovers and cake enthusiasts alike.

Originating from Mexico, Tres Leches Cake ha...

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Ingredients

  • cooking spray
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • 6 eggs, at room temperature
  • 1 ¼ cups white sugar, divided
  • 2 teaspoons coconut extract
  • 1 teaspoon vanilla extract
  • 1 cup salted butter, melted and cooled
  • 3 (15 ounce) cans coconut milk, divided
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 ounce) can evaporated milk
  • ½ cup toasted coconut flakes
  • 1 lime, zested
  • 1 pinch flaky sea salt

Information

  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Additional Time: 2 hrs 30 mins
  • Total Time: 3 hrs 25 mins
  • Servings: 16
  • Yield: 1 9x13-inch cake

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  • Whisk flour, baking powder, and salt together in a medium bowl. Beat eggs and 1 cup sugar together on medium speed in a stand mixer until thick and light yellow, about 4 minutes. Add coconut and vanilla extracts. Turn mixer to low and add the flour in batches, alternating with the melted butter, and ending with the flour.
  • Pour batter into the prepared pan and spread into an even layer.
  • Bake in the preheated oven until golden brown and a cake tester comes out clean, 30 to 35 minutes. Let cool for 30 minutes.
  • Whisk 1 can coconut milk, sweetened condensed milk, and evaporated milk together in a medium bowl. Poke holes all over the cake with a wooden skewer and pour the milk mixture over the top. Let cake cool for at least 2 hours, or overnight. Place 2 remaining cans of coconut milk in the refrigerator to chill.
  • Scoop out the solid coconut cream from the tops of the cans, discarding the coconut water at the bottom. Whisk coconut cream and remaining 1/4 cup sugar together with an electric hand mixer until stiff peaks form. Spread over the top of the cake. Garnish with toasted coconut, lime, and sea salt. Cut into squares and serve.
  • Nutrition

    583 cal.

    • Total Fat: 38g
    • Saturated Fat: 28g
    • Cholesterol: 115mg
    • Sodium: 367mg
    • Total Carbohydrate: 55g
    • Dietary Fiber: 2g
    • Total Sugars: 34g
    • Protein: 10g
    • Vitamin C: 2mg
    • Calcium: 194mg
    • Iron: 5mg
    • Potassium: 426mg