Description
A delicious twist on the classic tres leches cake, infused with coconut flavor for a tropical treat.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut milk
- 1 cup sweetened condensed milk
- 1 cup evaporated milk
- 1 teaspoon coconut extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 cup toasted coconut flakes, for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, until just combined.
- Pour the batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the milk mixture by whisking together the sweetened condensed milk, evaporated milk, and coconut extract in a bowl.
- Once the cake is done, let it cool for 10 minutes, then poke holes all over the top with a skewer or fork.
- Slowly pour the milk mixture over the warm cake, allowing it to soak in. Let the cake cool completely, then refrigerate for at least 2 hours or overnight.
- Before serving, whip the heavy cream with powdered sugar until soft peaks form. Spread the whipped cream over the top of the cake and garnish with toasted coconut flakes.
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Keywords: coconut tres leches cake, tropical dessert, coconut cake, tres leches recipe