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Coconut Tres Leches Cake

Coconut Tres Leches Cake: Your Ultimate Tropical Indulgence

Coconut Tres Leches Cake is a delicious dessert that combines fluffy sponge, soaking milks, and whipped cream, bringing a slice of tropical paradise to your table.
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Prep Time 45 minutes
Cook Time 30 minutes
Soaking Time 6 hours
Total Time 7 hours 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Tropical
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 1.5 teaspoons Baking Powder Essential for a fluffy sponge.
  • 1 teaspoon Kosher Salt Balances sweetness.
  • 4 large Egg Whites Separate from yolks.
  • 1 cup Granulated Sugar Use in divided portions.
  • 0.5 cup Whole Milk Almond or oat milk can be used as a dairy-free alternative.
  • 1 teaspoon Vanilla Extract Can be swapped with vanilla paste.
For the Soaking Mixture
  • 1 can Evaporated Milk Vital for soaking.
  • 1 can Sweetened Condensed Milk For richness.
  • 1 cup Coconut Milk Central to coconut flavor.
  • 1 teaspoon Coconut Extract Enhances coconut essence.
For the Topping
  • 1 cup Coconut Flakes Use unsweetened for balanced taste.
  • 1 cup Heavy Whipping Cream Coconut cream can be used for a non-dairy version.
  • 0.25 cup Powdered Sugar Reduce for a less sugary topping.

Equipment

  • mixing bowls
  • whisk
  • mixer
  • Baking pan
  • spatula

Method
 

Step-by-Step Instructions for Coconut Tres Leches Cake
  1. Preheat your oven to 350°F (175°C) and grease a 9x13" baking pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt until combined. Set aside.
  3. In a separate bowl, whip egg whites until soft peaks form. Gradually add granulated sugar until stiff peaks develop.
  4. In another bowl, beat egg yolks with remaining granulated sugar. Blend in milk and vanilla extract.
  5. Fold the dry ingredients into the egg yolk mixture until just combined.
  6. Gently fold in whipped egg whites in three additions.
  7. Pour the batter into the greased baking pan and bake for 25-30 minutes until set.
  8. Allow the cake to cool, then poke holes throughout the top with a fork.
  9. Combine evaporated milk, sweetened condensed milk, coconut milk, and coconut extract in a bowl.
  10. Pour the milk mixture over the cake and let it soak for at least 6 hours, preferably overnight.
  11. Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  12. Spread the whipped cream over the soaked cake and sprinkle with toasted coconut flakes.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 58gProtein: 6gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 90mgSodium: 200mgPotassium: 170mgFiber: 1gSugar: 34gVitamin A: 500IUCalcium: 100mgIron: 1.5mg

Notes

For best texture, serve chilled and consider adding whipped cream fresh just before serving.

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