Description
A tropical twist on the classic tres leches cake, infused with coconut flavor and topped with fluffy whipped cream and toasted coconut.
Ingredients
For the Cake:
- 3 cups (360g) all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 large eggs, room temperature
- 1½ cups (300g) granulated sugar
- 1 cup (240ml) vegetable oil
- 2 teaspoons vanilla extract
For the Milk Mixture:
- 2 cans sweetened condensed coconut milk
- 2¼ cups full-fat coconut milk
- 1½ cups heavy cream
- ½ teaspoon vanilla extract
- ¾ cup rum (optional, for adults)
For the Topping:
- 2 cups cold heavy cream
- ¼ cup powdered sugar
- ½ cup toasted coconut flakes
Instructions
-
Preheat Oven:
Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside. -
Prepare Dry Ingredients:
In a large bowl, whisk together flour, baking powder, baking soda, and salt until well combined. Set aside. -
Beat Wet Ingredients:
In the bowl of a stand mixer, beat eggs and sugar on medium speed for about 1 minute until light and fluffy. Add coconut milk, oil, and vanilla extract, mixing until thoroughly combined. -
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture while mixing on low speed. Stop once everything is just combined. Be careful not to overmix. -
Bake the Cake:
Pour the batter into the prepared baking dish and smooth the top. Bake for 30–35 minutes or until golden brown and a toothpick inserted in the center comes out clean. -
Prepare Milk Mixture:
While the cake bakes, combine sweetened condensed coconut milk, full-fat coconut milk, heavy cream, vanilla extract, and rum (if using) in a large bowl. Stir well. -
Cool and Poke Holes:
Allow the cake to cool for 25 minutes. Using a skewer or fork, poke holes all over the surface to help it absorb the liquid. -
Soak the Cake:
Slowly pour 3 cups of the milk mixture over the cake, ensuring even coverage. Reserve the remaining mixture for serving. Pay special attention to the center to ensure it absorbs properly. -
Chill the Cake:
Refrigerate the cake for at least 1 hour to allow it to fully absorb the milk mixture. -
Whip Cream:
Beat cold heavy cream and powdered sugar on high speed until stiff peaks form. Be careful not to overwhip. -
Assemble and Serve:
Spread the whipped cream evenly over the chilled cake and garnish with toasted coconut flakes before slicing. Serve with reserved milk mixture on the side for added moisture.
Notes
Unique Twist :
This recipe adds a tropical flair with coconut milk and sweetened condensed coconut milk, creating a distinct flavor profile.
Budget-Friendly :
Making this cake at home is significantly cheaper than buying it from a bakery or restaurant, plus you control ingredient quality.
Moisture Secret :
The sponge-like structure of the cake absorbs the milk mixture without becoming soggy due to its high egg-to-flour ratio.
Make-Ahead Tip :
The cake tastes better after resting overnight in the refrigerator, allowing the milk mixture to fully absorb into the sponge.
Whipped Cream Timing :
Add whipped cream just before serving to maintain its texture and prevent it from losing shape during storage.
Toasting Coconut Flakes :
Toast coconut flakes carefully in the oven at 350°F (175°C), stirring every minute to avoid burning. Sweetened coconut toasts faster than unsweetened.
Fixing Dry Cake :
If the cake seems dry, prepare additional milk mixture using the same proportions and pour it over the cake, focusing on dry areas. Refrigerate for a few hours to allow absorption.
Ingredient Substitutions :
- Replace rum with vanilla extract for a kid-friendly version.
- Use Coco Lopez (cream of coconut) if sweetened condensed coconut milk isn’t available.
Storage Guidelines :
- Store the cake covered in the fridge for up to 4 days.
- Freeze the unbaked cake base for up to 3 months; thaw overnight before adding the milk mixture.
Health Considerations :
- Coconut milk contains medium-chain fatty acids (MCTs), which are easier to digest compared to other fats.
- However, it’s higher in calories and saturated fat, so moderation is key.
Key Steps to Success :
- Use room-temperature eggs for fluffier batter.
- Don’t rush the soaking process—allow at least 1 hour (or overnight) for optimal results.
Pairing Suggestions :
Serve with fresh tropical fruits like mango or pineapple, a scoop of coconut ice cream, or a drizzle of reserved tres leches mixture for extra indulgence.
- Prep Time: 30 Minutes
- Cook Time: 35 Minutes
- Category: Dessert
- Cuisine: Latin American-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 580 kcal
- Sugar: 42g
- Fat: 38g
