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Coconut Strawberry Tres Leches Cake with Coconut Milk Whipped Cream Topping
Created by: Howcan Team
Ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1 cup coconut milk
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 2 cups sliced strawberries
Instructions
- Preheat the oven to 350°F. Grease and flour a 9x13 inch baking dish.
- In a medium bowl, whisk together 1 cup of flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt.
- In a large bowl, beat 5 egg yolks with 3/4 cup of sugar until light and fluffy. Stir in the milk and 1 teaspoon of vanilla extract. Gradually fold in the flour mixture until well combined.
- In a separate clean bowl, beat the 5 egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue beating until stiff peaks form. Gently fold the egg whites into the batter until fully incorporated. Pour the batter into the prepared baking dish and spread it out evenly.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool for 10 minutes.
- In a large bowl, whisk together the sweetened condensed milk, evaporated milk, and coconut milk. Pierce the top of the cake with a fork several times, then slowly pour the milk mixture over the cake, allowing it to soak in. Cover and refrigerate for at least 4 hours or overnight.
- In a chilled mixing bowl, whip the heavy cream, powdered sugar, and 1 teaspoon of vanilla extract until stiff peaks form. Spread the whipped cream over the top of the chilled cake. Sprinkle the shredded coconut over the whipped cream and arrange the sliced strawberries on top.
- Slice and serve the coconut strawberry tres leches cake chilled. Enjoy!
The Coconut Strawberry Tres Leches Cake with a luscious coconut milk whipped cream topping is a delightful twist on the classic Latin American dessert. This indulgent treat is believed to have originated in Mexico, where tres leches cakes are a beloved tradition. The addition of coconut and strawberries adds a tropical flair, making it a popular choice for summer celebrations. Renowned chefs like Pati Jinich and Marcela Valladolid have popularized this variation, infusing it with their own unique touches. The best version of this dish can be found in authentic Mexican bakeries or restaurants that specialize in Latin American cuisine. The key to nailing this recipe lies in achieving the perfect balance of moistness from the three milks (evaporated milk, condensed milk, and coconut milk) and the freshness of ripe strawberries. The coconut milk whipped cream topping should be light, airy, and infused with just the right amount of coconut flavor. For those looking to experiment, an alternative method involves incorporating shredded coconut into the cake batter for added texture and depth of flavor. Whether enjoyed at a bustling Mexican eatery or homemade with love, this Coconut Strawberry Tres Leches Cake is a true celebration of tropical decadence.
60 min
12
380 calories
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