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Coconut Tres Leches Cake

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. 
Prep Time2 hrs 10 mins
Cook Time40 mins
Total Time2 hrs 50 mins
Course: Dessert
Cuisine: American, Mexican
Servings: 12 slices
Calories: 380kcal

Ingredients

  • 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

MILK TOPPING

  • 12 oz coconut milk*
  • 1 14 oz can sweetened condensed milk
  • 1/4 cup heavy cream

WHIPPED TOPPING

  • 2 cups 1 pt heavy whipping cream
  • 3 Tbs sugar
  • 1 tsp vanilla
  • 1 cup coconut toasted*

Instructions

  • 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.

Notes

Coconut milk in colder temps likes to solidify in the can, heat up in microwave for about 30 seconds and stir and it becomes a liquid again. I quickly toasted 1 cup of coconut in microwave for 2 minutes. Spread on paper or regular plate and stir around every 30 seconds.

Nutrition

Calories: 380kcal | Carbohydrates: 31g | Protein: 5g | Fat: 26g | Saturated Fat: 18g | Cholesterol: 130mg | Sodium: 100mg | Potassium: 228mg | Fiber: 0g | Sugar: 20g | Vitamin A: 765IU | Vitamin C: 0.7mg | Calcium: 82mg | Iron: 1.9mg