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Coconut 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 coconut milk
- 1 teaspoon vanilla extract
- 1 can (12 ounces) evaporated milk
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup coconut milk
- 1 cup heavy cream
- 1/2 cup sweetened shredded coconut, toasted (optional)
Instructions
- Preheat the oven to 350°F. Grease and flour a 9x13 inch baking dish.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the egg yolks with 3/4 cup of sugar until light and fluffy. Stir in 1/3 cup of coconut milk and vanilla extract. Gradually fold in the flour mixture until well combined.
- In a separate clean bowl, beat the 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 beaten 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 in the pan for 10 minutes.
- In a large bowl, whisk together the evaporated milk, sweetened condensed milk, and 1/2 cup of coconut milk. Pierce the surface of the cake with a fork several times. Slowly pour the milk mixture over the cake, allowing it to soak in. Cover and refrigerate for at least 4 hours or overnight.
- Before serving, whip the heavy cream until stiff peaks form. Spread the whipped cream over the top of the cake. Sprinkle with toasted shredded coconut if desired. Slice and enjoy!
Tres Leches Cake, a beloved Latin American dessert, has a rich history dating back to the 19th century. The traditional recipe features a sponge cake soaked in three types of milk: evaporated milk, condensed milk, and heavy cream. However, the coconut milk twist adds a tropical flair to this classic treat, infusing it with a delightful coconut flavor. Renowned chefs in the Caribbean and coastal regions have embraced this variation, incorporating freshly squeezed coconut milk for an authentic taste. For the best version of this dish, seek out restaurants in Puerto Rico, the Dominican Republic, or coastal areas of Mexico. The key to perfecting this dessert lies in achieving a moist, yet not overly soggy, cake texture, allowing the coconut milk to shine through. Whether you opt for the traditional recipe or the coconut milk twist, Tres Leches Cake is a decadent delight that's sure to please any sweet tooth.
50 min
12
380 calories
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