Coconut Tres Leches Cake is a delightful dessert that combines the rich flavors of coconut with the moistness of three types of milk. This cake is incredibly satisfying and perfect for special occasions or as a comforting treat at home. With its creamy texture and tropical taste, this cake will transport you straight to a sunny beach with every bite.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 12
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 300
- Protein: 4g
- Carbohydrates: 42g
- Fat: 14g
- Fiber: 1g
- Sugar: 22g
- Sodium: 150mg
Why Make This Coconut Tres Leches Cake
This Coconut Three Milks Cake is not just a feast for the eyes; it also delivers incredible flavor and texture. The cake is soaked in a rich mixture of sweetened condensed milk, evaporated milk, and coconut milk, making each bite unbelievably moist and flavorful. Topped with a light whipped cream frosting and shredded coconut, it’s a treat that feels like a tropical vacation. It’s perfect for gatherings, birthdays, or simply to enjoy with your afternoon coffee.
How to Make Coconut Tres Leches Cake
Creating this cake is straightforward, and the results are simply stunning. With just a few steps, you’ll have a cake that will impress everyone, even if you are a beginner in the kitchen.
Ingredients:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut milk
- 1 cup sweetened condensed milk
- 1 cup evaporated milk
- 1/2 cup shredded coconut (for topping)
- 1 cup heavy cream (for frosting)
- 3 tablespoons powdered sugar (for frosting)
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish, ensuring it’s covered well to prevent sticking.
Step 2: Mixing
In a bowl, mix the all-purpose flour with baking powder and set it aside. In a large mixing bowl, cream the softened butter and sugar together until the mixture becomes light and fluffy. Next, add the eggs one at a time, beating well after each addition, and stir in the vanilla extract.
Step 3: Cooking
Gradually add the flour mixture to the butter mixture, alternating with the coconut milk until fully combined. Pour the batter into the prepared baking dish and bake it in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 4: Finishing
Prepare the milk mixture by combining sweetened condensed milk, evaporated milk, and coconut milk in a separate bowl. Once the cake has baked and cooled for about 10-15 minutes, poke lots of holes in the top and slowly pour the milk mixture over the cake, allowing it to absorb. For the frosting, whip heavy cream with powdered sugar until soft peaks form, then spread it over the cake and top with shredded coconut. Allow the cake to chill in the fridge for a few hours before serving.
How to Serve Coconut Tres Leches Cake
Serve this Coconut Three Milks Cake chilled, cut into squares, and garnished with extra coconut flakes. It pairs wonderfully with a dollop of whipped cream or even a side of fresh fruit. This dessert is a crowd-pleaser at any gathering and makes an impressive centerpiece on your dining table.
How to Store Coconut Tres Leches Cake
To keep your Coconut Three Milks Cake fresh, cover it tightly with plastic wrap or store it in an airtight container. It can be kept in the refrigerator for up to 4 days. Note that the longer it sits, the more moist it may become from the milk mixture.
Expert Tips for Perfect Coconut Tres Leches Cake
- Use Fresh Ingredients: Fresh eggs and real coconut milk make a significant difference in flavor.
- Let It Cool: Always allow the cake to cool before pouring the milk mixture over it, ensuring absorbency without making it too soggy.
- Chill Fully: Leaving the cake to chill for several hours helps develop the flavors and gives it a firmer texture.
- Whip Cream Properly: Ensure the heavy cream is cold for the best results when whipping.
- Customize Toppings: Feel free to add fruits like mango or berries for an extra fruity twist.
Delicious Variations
- Chocolate Three Milks Cake: Substitute cocoa powder for some of the flour to create a chocolate version of the cake.
- Fruit-Infused Milk Mixture: Add a few tablespoons of pineapple juice to the milk mixture for a tropical twist.
- Nutty Flavor: Incorporate crushed nuts into the frosting or sprinkle them on top for added texture.
Frequently Asked Questions
- Can I make this cake ahead of time?
Absolutely! This cake stores well in the refrigerator for up to four days, making it perfect for prep ahead of time. - Can I substitute the coconut milk?
Yes, if you don’t have coconut milk, you can use whole milk or almond milk, but the flavor will vary. - Is it necessary to refrigerate?
Yes, due to the milk mixture, this cake should be stored in the fridge. - Can I freeze this cake?
It’s best not to freeze the whole cake due to the milk absorbing into the sponge. However, you can freeze the un-soaked cake layers and assemble later. - What should I do if the cake is too wet?
If the cake has absorbed too much milk and is overly soggy, try serving it with whipped cream or fruit to balance the texture.
Conclusion
Coconut Three Milks Cake is a indulgent treat that’s sure to be a hit wherever it is served. Its creamy, moist texture and delightful coconut flavor create a delightful dessert experience. Whether you’re celebrating a special occasion or simply treating yourself, this cake is a fantastic choice. So gather your ingredients, follow the steps, and enjoy a slice (or two) of paradise!
Print
Coconut Three Milks Cake
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful dessert combining rich coconut flavors with a moist texture soaked in three types of milk. Perfect for special occasions or a comforting treat at home.
Ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut milk
- 1 cup sweetened condensed milk
- 1 cup evaporated milk
- 1/2 cup shredded coconut (for topping)
- 1 cup heavy cream (for frosting)
- 3 tablespoons powdered sugar (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
- In a bowl, mix all-purpose flour with baking powder and set aside. Cream softened butter and sugar together until light and fluffy, then add eggs one at a time, beating well. Stir in vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with coconut milk until fully combined. Pour the batter into prepared baking dish and bake for 25-30 minutes.
- Prepare the milk mixture by combining sweetened condensed milk, evaporated milk, and coconut milk. Once the cake is baked and cooled for about 10-15 minutes, poke holes in the top and pour the milk mixture over the cake. For frosting, whip heavy cream with powdered sugar until soft peaks form, spread over the cake, and top with shredded coconut. Allow to chill in the fridge for a few hours before serving.
Notes
Ensure to use fresh ingredients for better flavor. Let the cake cool completely before pouring the milk mixture over it for optimum absorbency.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg
