Description
This Coconut Tres Leches Cake is a luscious twist on the classic Latin dessert, featuring a moist sponge cake soaked in a rich mixture of evaporated milk, sweetened condensed milk, and coconut milk, then topped with fluffy whipped cream and toasted coconut flakes. Perfect for coconut lovers seeking a creamy, tropical dessert that melts in your mouth.
Ingredients
Sponge Cake
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon kosher salt
- 5 large eggs (separated)
- 1 cup granulated sugar (divided)
- ⅓ cup whole milk
- 1 teaspoon vanilla paste or extract
Milk Soaking Mixture
- 12 oz evaporated milk
- 14 oz sweetened condensed milk (or sweetened condensed coconut milk)
- 7 oz coconut milk (canned, shaken well before opening)
- 2-3 teaspoons coconut extract
Whipped Topping
- 1 cup coconut flakes (unsweetened)
- 1 pint heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla paste or extract
- ½ teaspoon coconut extract (optional, for extra coconut flavor)
Instructions
- Prepare Sponge Cake: Preheat your oven to 350℉ and grease a 9×13″ baking pan thoroughly to prevent sticking. In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt to ensure even distribution of the leavening agent and salt.
- Separate Eggs: Separate the egg yolks and whites into two clean bowls, taking care not to get any yolk into the whites as this will prevent them from whipping properly.
- Whip Egg Whites: Using a stand mixer fitted with the whisk attachment, beat the egg whites on high speed until soft peaks form. Gradually add ¼ cup of granulated sugar while continuing to whip until stiff, glossy peaks develop. Transfer the whipped whites to another bowl, scraping out all of it.
- Beat Egg Yolks: In the cleaned stand mixer bowl (with paddle attachment), beat the egg yolks with ¾ cup granulated sugar on medium-high speed until very pale and thick, about 3-4 minutes. Scrape down the sides of the bowl.
- Combine Wet Ingredients: Add the whole milk and vanilla paste or extract to the yolk mixture and mix on low speed until just combined.
- Mix Dry with Wet: Gently fold the flour mixture into the yolk batter until smooth without overmixing to preserve airiness.
- Fold in Egg Whites: Carefully fold the whipped egg whites into the batter in two additions, using a gentle motion to avoid deflating the mixture.
- Bake Cake: Pour the batter evenly into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes until the cake is fully set, lightly browned, and has pulled away from the edges. Allow the cake to cool slightly on a wire rack.
- Prepare Milk Soaking Mixture: In a bowl, combine evaporated milk, sweetened condensed milk, coconut milk (shaken vigorously before opening), and coconut extract. Whisk well until thoroughly combined.
- Soak Cake: Using a fork, poke holes all over the cooled cake to help absorption. Slowly pour the milk mixture over the cake, focusing on the center to maximize saturation. Allow the liquid to absorb gradually in batches so the cake becomes thoroughly soaked without pooling.
- Refrigerate: Cover the cake tightly with plastic wrap or foil and refrigerate for at least 6 hours. For best results, refrigerate 12-24 hours to allow full absorption and flavor melding.
- Toast Coconut Flakes: Heat a large pan over medium heat and toast the unsweetened coconut flakes, stirring every 20-30 seconds until they are lightly golden and fragrant. Transfer to a plate to cool completely.
- Prepare Whipped Topping: In a stand mixer fitted with the whisk attachment, add heavy whipping cream, powdered sugar, vanilla, and coconut extract (optional). Beat on medium speed until the mixture thickens, then increase speed until soft to stiff peaks form.
- Assemble Cake: Smooth the whipped cream evenly over the top of the soaked cake. Sprinkle the toasted coconut flakes generously on top to finish your tropical dessert.
Notes
- Ensure no egg yolk mixes with egg whites to achieve proper peaks when whipping.
- Slow pouring of the milk mixture helps the cake absorb moisture evenly without becoming soggy.
- Refrigerating overnight enhances the flavor and texture by allowing the cake to fully soak.
- Use full-fat canned coconut milk for best flavor and creaminess in the soak.
- Toasted coconut flakes can burn quickly; keep stirring and watch closely.
- The optional extra coconut extract in the whipped topping intensifies coconut flavor but can be omitted if preferred.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
