Description
A delightful twist on the classic tres leches cake, featuring the rich, tropical flavor of coconut.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 5 large eggs
- 1 cup sugar, divided
- 1 cup coconut milk
- 1 cup evaporated milk
- 1 cup sweetened condensed milk
- ½ cup unsweetened shredded coconut, plus extra for topping
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the eggs and gradually add ¾ cup of sugar until thick and pale.
- In a separate bowl, mix the coconut milk and shredded coconut.
- Gradually add the dry ingredients to the egg mixture, alternating with the coconut milk mixture.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes.
- In a large bowl, whisk together the evaporated milk, sweetened condensed milk, and remaining ¼ cup of sugar.
- Once the cake has cooled, poke holes in the top and pour the tres leches mixture over it.
- Toast additional shredded coconut in a skillet until golden brown.
- Serve chilled, optionally topped with whipped cream and toasted coconut.
Notes
- For gluten-free, use a gluten-free flour blend.
- For dairy-free, substitute coconut cream for condensed and evaporated milk.
- Let the cake soak overnight for best flavor.
- 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: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Coconut Tres Leches Cake, Tres Leches Cake, Coconut Cake, Mexican Dessert