Moist, creamy, light and delicious. This Coconut Tres Leches Cake is a classic cake recipe with a coconut twist. Easy to whip up and utterly delicious.
I have a case of the Monday’s. I woke up out of a dead sleep this morning with definitely not enough sleep. I’m one of those types of people who don’t require an alarm clock to get up at the time that they need. Which mine is around 7:00-7:15 every morning to get the kids up and ready for school.
Usually I wake up gracefully and slowly and am able to acclimate to the time, not this morning. It was like my body knew that I was going to be late because I was so tired that it woke up in a panic at 7:09 and didn’t know what to do. So needless to say I’m having a slow going morning that calls for a delicious slice of this Coconut Tres Leches Cake.
If you’ve never had Tres Leches Cake before, I suggest that you try it. It is technically a 3 milk cake, hence the Tres Leche. We had game night this weekend and I made some coconut shrimp (later post to come, coconut twice in one week is a lot to handle lol).
Well as much as I love coconut shrimp, it wastes a lot of ingredient. Luckily though, those ingredients are needed to make this soft, moist Coconut Tres Leches Cake. Adding coconut to this is absolutely amazing, well to my husband and myself it is. We are huge lovers of coconut so this stuff is right up our alley.
This recipe produces a seriously fluffy and light cake. We the trick is beating your egg whites and folding them into your mixture. I’m a huge lover of the Pioneer Woman and a few of her cakes have that method, including this one and this cake is adapted off of her ever love Tres Leche Cake.
But obviously, I always have to stray away from the norm and make it something of my own, that’s just how I roll. So if you love coconut, if you love tres leches than this Coconut Tres Leches Cake is for you!!
Coconut Tres Leches Cake
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 eggs separated
- 1 cup sugar separated
- 1 tsp vanilla
- 1/3 cup milk
- 12 oz coconut milk*
- 1 14 oz can sweetened condensed milk
- 1/4 cup heavy cream
- 2 cups 1 pt heavy whipping cream
- 3 Tbs sugar
- 1 tsp vanilla
- 1 cup coconut toasted*
- Preheat oven to 350.
- Spray a 9" x 13" pan with non stick cooking spray, set aside.
- Im medium bowl, whisk together your flour, baking powder and salt.
- In another bowl, beat together your egg yolks and 3/4 cup sugar until it turns pale yellow (about 2 minutes)
- Gently stir in your milk and vanilla to the yolk mixture.
- Slowly add it to your flour mixture until just combined.
- In another bowl, beat your egg whites on high until soft peaks form.
- Add remaining 1/4 cup sugar and continue to beat until stiff peaks form.
- Gently fold into your batter.
- Pour into prepared pan and bake 35-40 minutes or until golden and toothpick comes out clean.
- Meanwhile while cake is cooking, combine your milk topping ingredients in bowl and whisk together. Set aside.
- One cake is done remove from oven and let cool.
- You can keep cake in pan or invert it onto a serving tray.
- Once cool, poke holes all over cake with fork and slowly pour your milk topping all over the tops and sides of cake. Using spatula spread around so it is soaked up.
- Cover and refridgerate for atleast 3 hours so cake can soak up milk.
- Meanwhile in bowl, mix your heavy whipping cream, sugar and vanilla and beat on high until stiff peaks form.
- Once cake is cooled, spread whipped topping all over top of cake. Sprinkle with toasted coconut.
- Top with cherries if desired.