Coconut Tres Leches Cake
Coconut Tres Leches Cake is a tropical dessert that will whisk your taste buds away to paradise. This luscious cake is drenched in a creamy coconut milk mixture, resulting in an incredibly moist texture. Topped with fluffy whipped cream and toasted coconut, this delightful treat is perfect for any celebration or casual gathering. Each bite is a sweet escape, making it an unforgettable addition to your dessert repertoire.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 4 large eggs
- 1 cup full-fat coconut milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream
- ½ cup toasted shredded coconut (for topping)
Instructions
- Preheat oven to 350°F (175°C) and grease a baking pan.
- In a large bowl, whisk together flour, sugar, and baking powder.
- In another bowl, mix eggs and coconut milk. Gradually combine with dry ingredients until just mixed.
- Pour batter into the prepared pan and bake for 25-30 minutes until a toothpick comes out clean. Let cool completely.
- Poke holes in the cooled cake and mix sweetened condensed milk with additional coconut milk. Pour over the cake to soak.
- Chill for at least an hour, then whip heavy cream until soft peaks form and spread on top of the cake. Sprinkle with toasted shredded coconut before serving.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 356
- Sugar: 32g
- Sodium: 93mg
- Fat: 19g
- Saturated Fat: 15g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 107mg