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Coconut Tres Leches Cake
Indulge in the tropical sweetness of this Coconut Tres Leches Cake, a moist sponge soaked in three milks and topped with creamy coconut goodness!
Ingredients:
For the cake:
– 1 cup (120g) all-purpose flour
– 1 1/2 tsp baking powder
– 1/4 tsp salt
– 4 large eggs
– 1 cup (200g) granulated sugar
– 1/2 cup (120ml) coconut milk
– 1 tsp vanilla extract
For the tres leches mixture:
– 1 can (14 oz) sweetened condensed milk
– 1 can (12 oz) evaporated milk
– 1 cup (240ml) coconut milk
For the whipped coconut topping:
– 1 1/2 cups (360ml) heavy cream
– 1/4 cup (50g) granulated sugar
– 1 tsp coconut extract
For garnish:
– Shredded coconut
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
2. In a bowl, whisk flour, baking powder, and salt together. Set aside.
3. In a separate bowl, beat eggs and sugar until light and fluffy. Stir in coconut milk and vanilla.
4. Gradually fold in the flour mixture until just combined. Pour batter into the prepared pan.
5. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
6. In a bowl, mix together the three milks for the soaking mixture.
7. Once the cake is baked and cooled for 10 minutes, poke holes all over the surface with a fork. Slowly pour the tres leches mixture over the cake, allowing it to soak in.
8. Refrigerate the cake for at least 2 hours or overnight to absorb the milks.
9. For the topping, whip heavy cream, sugar, and coconut extract until stiff peaks form. Spread over the chilled cake.
10. Sprinkle shredded coconut on top for decoration.
Prep Time: 20 minutes | Baking Time: 30 minutes | Total Time: 3 hours (including chilling) | Calories: ~380 per serving | Servings: 12 | Storage Tips: Keep refrigerated for up to 3 days.
#CoconutDream #TropicalTreat #MilkyDelight 🥥🍰🌴