Description
Coconut Milk Tres Leches Cake is a delightful twist on the traditional tres leches cake, featuring a rich, moist cake soaked in a mixture of three types of milk, with coconut milk adding a creamy texture and tropical flavor.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut milk
- 1/2 cup sweetened condensed milk
- 1/2 cup evaporated milk
- 1 cup heavy cream, for whipping
- 2 tablespoons powdered sugar, for whipped cream
- 1/2 cup toasted coconut flakes, for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Add the softened butter, eggs, and vanilla extract. Mix on medium speed until well combined and smooth, about 2-3 minutes.
- Gradually pour in the coconut milk while mixing on low speed until fully incorporated.
- Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, and remaining coconut milk until well combined.
- Once the cake has cooled completely, use a fork to poke holes all over the top of the cake. Slowly pour the tres leches mixture over the cake, allowing it to soak in. Let the cake sit for at least 1 hour at room temperature, or refrigerate it for a few hours or overnight for best results.
- In a mixing bowl, beat the heavy cream and powdered sugar together until soft peaks form.
- Spread the whipped cream evenly over the top of the soaked cake.
- Sprinkle the toasted coconut flakes generously over the whipped cream for decoration.
- Cut the cake into squares and serve chilled.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Use coconut oil instead of unsalted butter for a dairy-free option.
- Replace eggs with flaxseed meal mixed with water for a vegan alternative.
- Letting the cake soak overnight in the refrigerator will enhance the flavors and moisture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Coconut Milk, Tres Leches Cake, Dessert, Dairy-Free, Vegan