Light, airy and soaked in a rich coconut milk blend, this coconut tres leches cake is a tropical twist on the classic Latin American dessert. A fluffy sponge cake absorbs a creamy mixture of coconut milks and cream, creating an ultra-moist texture in every bite. Finished with a cloud-like coconut whipped frosting and crunchy coconut chips, this cake is perfect for celebrations, potlucks or anytime you want a dessert that tastes like a mini island getaway.
Coconut Tres Leches Cake
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Ingredients
Cake
- Cooking spray
- 1 cup cake flour
- 1-1/2 tsp. baking powder
- 1/4 tsp. kosher salt
- 5 large eggs separated
- 1 cup coconut sugar divided
- 1/3 cup whole milk
- 1-1/2 tsp. vanilla extract
Milk sauce
- 12 oz. can evaporated coconut milk
- 7 oz. sweetened condensed coconut milk
- 1/2 cup heavy cream
Frosting
- 15 oz. can coconut whipping cream chilled overnight in fridge
- 1/2 cup powdered sugar
- 1 tsp. vanilla extract
- Coconut chips for garnish
Instructions
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For frosting, place bowl in fridge to chill while you prepare the cake. Preheat the oven to 350 degrees F with rack in center. Grease 9×13-in. baking dish with cooking spray.
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In large bowl, combine flour, baking powder and salt.
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Divide egg yolks and whites between two separate large bowls.
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Add 3/4 cup of coconut sugar to egg yolks and beat with electric mixer on high for about 2 minutes, until pale and fluffy. Reduce heat to low to avoid splashing and mix in milk and vanilla.
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Clean mixing blades well and beat whites on high until you have soft peaks, 1 to 2 minutes. Gradually add remaining 1/4 cup sugar to whites and beat for another minute.
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Add egg yolks to mixing bowl with dry ingredients and stir to combine. Add large scoop of whites to mixing bowl and use rubber spatula to gently fold whites into batter to lighten. Then add remaining whites at once and gently fold to combine until no white streaks remain, being careful to preserve as much air in batter as possible.
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Pour batter into prepared baking dish and spread it into even layer with spatula.
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Bake for 30 to 35 minutes, until toothpick in center comes out clean and the top is golden.
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When cake is done, let it cool to room temperature in pan on wire rack.
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Meanwhile, make milk sauce. In mixing bowl (preferably with a pouring spout), whisk together evaporated milk, condensed milk and cream.
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When cake is cool, use large fork to poke cake all over. Drizzle milk sauce over cake and let it sit for 30 minutes or cover and chill overnight.
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To make frosting, open can of chilled coconut cream and scoop thickened cream on top into chilled bowl. Discard any liquid on bottom or save for another use. Add powdered sugar and vanilla and beat on high speed until light and fluffy.
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Top cake with coconut frosting and garnish with shaved coconut.
Notes
Nutrition
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