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Coconut Tres Leches Cake

This simple twist in a classic recipe has a refreshing taste!
Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 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

Instructions

  • 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.