Some people love potato chips. Some people love savory eats. I crave sweets. Give me a yummy, homemade dessert over a big bag of salty chips any day. It really doesn’t matter what kind of dessert it is – cookies, cakes, brownies, pudding – I like it all!
This Coconut Tres Leches Cake or Three Milk Cake, was a new one for me. I took a classic recipe and changed it up a little bit by using coconut milk instead of evaporated milk and it gave it a whole new flavor. Light, airy, dense and creamy. Make sense? No – well, then you MUST try it out for yourself. WARNING: You WILL eat more of this cake than you think because it isn’t really rich. But, then before you know it, you’ll be stuffed. Not that I did that or anything…but I’ve heard that could happen.
(PS – Be sure to try my Coconut Cake recipe too!)
Coconut Tres Leches Cake
- 1 cup All-purpose Flour
- 1-1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 5 whole Eggs
- 1 cup Sugar Divided
- 1 teaspoon Vanilla
- 1/3 cup Milk
- 1 can Coconut Milk
- 1 can Sweetened Condensed Milk
- 1/4 cup Heavy Cream
- FOR THE ICING:
- 1 pint Heavy Cream For Whipping
- 2 Tablespoons Sugar
- Preheat oven to 350 degrees.
- Spray a 9 x 13 inch pan with nonstick spray until coated.
- Combine flour, baking powder, and salt in a large bowl - put to the side.
- Separate eggs - yolks in one bowl and whites in another
- Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow.
- Mix in milk and vanilla.
- Pour egg yolk mixture over the flour mixture and stir very gently with a spatula until combined.
- Beat egg whites in a clean bowl on high speed until soft peaks form.
- With the mixer still on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
- Fold egg white mixture into the batter very gently until just combined.
- Pour into prepared pan and spread to even out the surface.
- Bake for about 35 to 45 minutes or until a toothpick comes out clean.
- Turn cake out onto a rimmed platter and allow to cool.
- Combine condensed milk,coconut milk, and heavy cream in a small pitcher. With cake still warm, use a fork and poke holes all over the cake.
- Slowly drizzle in the milk mixture - don't forget the edges.
- Allow the cake to absorb the milk mixture for 30 minutes.
- For icing - whip with very cold mixer beaters and bowl - 1 pint chilled heavy cream with sugar until thick and spreadable.