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Coconut Strawberry Tres Leches Cake
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 (13.5 oz) coconut milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream
- 2 cups sliced fresh 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 whole milk and 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 just combined. 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 coconut milk, sweetened condensed milk, and heavy cream. Pierce the top of the cake with a fork several times. Slowly pour the milk mixture over the cake, allowing it to soak in before adding more. Cover and refrigerate for at least 4 hours or overnight.
- Once the cake has chilled, spread the sliced strawberries evenly over the top of the cake. Slice and serve, enjoying the delicious combination of coconut, strawberries, and tres leches goodness!
The Coconut Strawberry Tres Leches Cake with a layer of fresh strawberries in the middle is a delightful twist on the classic Latin American dessert. This decadent cake is believed to have originated in Mexico, where tres leches, or three milks, were first combined to create a moist and rich dessert. The addition of coconut and fresh strawberries adds a tropical and fruity flavor to the traditional recipe. Renowned chefs like Pati Jinich and Marcela Valladolid have popularized this variation, infusing it with their own unique culinary flair. Today, the best versions of this dish can be found in authentic Mexican and Latin American restaurants, where the use of high-quality fresh strawberries and coconut is essential to achieving the perfect balance of flavors. Whether enjoyed as a sweet ending to a meal or as a celebratory treat, this Coconut Strawberry Tres Leches Cake is a true indulgence for dessert lovers.
60 min
12
380 calories
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