Mexican🍰 Sweets & drinks

Coconut Tres Leches Cake

Name: Coconut Tres Leches Cake
Total time: 1 h 35 min
Cuisine: Mexican
Ingredients: 3 cups All-purpose flour; 1½ tsp Baking powder; 1 tsp Baking soda; ½ tsp Salt; 4 Large eggs; 1½ cups Granulated sugar; 1 cup Coconut milk; 1 cup Neutral oil; 2 tsp Vanilla extract; 2 cans Sweetened condensed coconut milk; 2¼ cups Full-fat coconut milk; 1½ cups Heavy cream; ¾ cups Dark rum; 2 cups Cold heavy cream for topping; ¼ cups Powdered sugar; ~½ cup Toasted shredded coconut for garnish (optional)

⏱ 95 min

This delicious creamy coconut tres leches cake is a light and airy sponge soaked with a perfectly sweet mixture of milks and topped with whipped cream. This special version has coconut flavor throughout for a delightful and memorable dessert.

Adapted from a video by Preppy Kitchen

The BEST Coconut Tres Leches Cake

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Ingredients

All-purpose flour3 cups
Baking powder1½ tsp
Baking soda1 tsp
Salt½ tsp
Large eggs4
Granulated sugar1½ cups
Coconut milk1 cup
Neutral oil1 cup
Vanilla extract2 tsp
Sweetened condensed coconut milk2 cans
Full-fat coconut milk2¼ cups

Steps

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1
Preheat oven to 350°F.
2
In a large bowl, combine dry ingredients: all-purpose flour, baking powder, baking soda, and salt. Whisk together thoroughly to distribute the leavening agents evenly.
3
In the bowl of a stand mixer, combine four large eggs at room temperature with granulated sugar. Beat on medium speed for about one minute until the mixture becomes light, fluffy, and the sugar begins to dissolve.
4
Add one cup of coconut milk to the wet mixture. Ensure the coconut milk is homogeneous and creamy, avoiding any separated versions.
5
Add one cup of neutral oil and two teaspoons of vanilla extract. Mix until combined.
6
Reduce mixer to low speed and gradually add the dry mixture. Mix until just combined, being careful not to overmix.
7
Pour the batter into a sprayed 9 by 13 inch baking dish.
8
Bake at 350°F for 30 to 35 minutes until the cake is risen, puffed, golden brown, and a skewer inserted in the center comes out clean.
9
Prepare the tres leches mixture: microwave the sweetened condensed coconut milk until melted. Combine in a large bowl with full-fat coconut milk, heavy cream, vanilla extract, and dark rum. Stir until well combined.
10
Once baked, allow the cake to cool for about 25 minutes until warm to the touch but not hot. Pierce the entire surface of the cake with skewers to help it absorb the liquid.
11
Slowly pour three cups of the tres leches mixture over the cake. The liquid will form a lake around the edges and gradually be absorbed by the cake. Ensure the center gets thorough coverage.
12
Refrigerate the cake to allow it to absorb the liquid thoroughly.
13
Prepare the whipped cream topping: combine two cups of cold heavy cream and one quarter cup of powdered sugar in a cold bowl. Start mixing on low speed and gradually increase to high until soft to stiff peaks form.
14
Spread the whipped cream evenly over the chilled cake. Garnish with toasted shredded coconut if desired.
15
Cut the cake into desired portions and pour the reserved tres leches mixture over each slice before serving.

Coconut Tres Leches Cake

Ingredients

Steps

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