Coconut Tres Leches Cake (A Tropical Twist on a Classic Dessert)

Why You’ll Love This Recipe

Coconut Tres Leches Cake offers a unique and delicious variation of the classic tres leches cake, giving it an irresistible coconut flavor that’s both rich and light at the same time. The coconut milk adds a creamy texture, while the sweetened condensed milk ensures the cake is perfectly moist. The whipped cream topping, infused with lime zest and coconut, takes this dessert to another level. Whether you’re hosting a summer gathering or just indulging in a special treat, this cake is sure to impress.

Ingredients

• 1¼ cups all-purpose flour
• ¼ cup coconut flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened, plus more for greasing the pan
• 1 tablespoon honey
• 5 large eggs, at room temperature
• ¾ cup sugar, plus 2 tablespoons
• 1 teaspoon vanilla extract
• 1 (13.5 oz) can coconut milk
• 1 (14 oz) can sweetened condensed milk
• 1½ cups whole milk
• 1 pint heavy whipping cream
• 2 tablespoons sugar
• 2 teaspoons lime zest (from 1 lime)
• 1 cup sweetened shredded coconut, lightly toasted

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter and lightly dust with flour.
2. In a medium bowl, whisk together the all-purpose flour, coconut flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the softened butter with honey until light and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the sugar and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter into the prepared pan.
5. Bake the cake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. While the cake is cooling, prepare the tres leches mixture. In a medium bowl, whisk together the coconut milk, sweetened condensed milk, and whole milk.
7. Once the cake has cooled, use a fork to poke holes all over the surface. Slowly pour the tres leches mixture over the cake, allowing it to soak in.
8. In a separate bowl, beat the heavy whipping cream with sugar and lime zest until stiff peaks form. Spread the whipped cream over the cake.
9. Top with the toasted shredded coconut. Chill the cake in the refrigerator for at least 2 hours before serving.

Servings and Timing

• Servings: 12-16
• Preparation time: 20 minutes
• Cook time: 25-30 minutes
• Chilling time: 2 hours

Variations

• Coconut Rum: Add a tablespoon of coconut rum to the tres leches mixture for an extra burst of tropical flavor.
• Fruit Topping: Add fresh fruit like mango, pineapple, or strawberries on top for a burst of color and freshness.
• Lighter Option: Use low-fat coconut milk and whipped topping to make a lighter version of this cake.

Storage/Reheating

• Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The cake is best enjoyed chilled.
• If you prefer a firmer texture, you can freeze the cake for up to 1 month. Just be sure to wrap it tightly in plastic wrap and foil before freezing. Thaw it in the refrigerator before serving.

FAQs

1. Can I use a different type of flour?

Yes, you can substitute all-purpose flour with gluten-free flour blends, but the texture may vary slightly.

2. Can I use sweetened coconut milk instead of unsweetened coconut milk?

It’s best to use unsweetened coconut milk to control the sweetness of the cake, but you can use sweetened coconut milk if you prefer a sweeter flavor.

3. How do I make sure the cake soaks up the tres leches mixture properly?

Use a fork or skewer to poke holes evenly throughout the cake, which will allow the liquid to soak in more effectively.

4. Can I make the cake ahead of time?

Yes! This cake actually improves in flavor after being refrigerated for a few hours or overnight. You can make it a day in advance for the best results.

5. What’s the best way to toast shredded coconut?

To toast coconut, place it in a dry skillet over medium heat. Stir frequently to prevent burning, and toast until it’s golden brown.

6. Can I make this cake without the lime zest?

The lime zest adds a refreshing citrus flavor, but you can omit it if you prefer a simpler flavor or substitute it with lemon zest.

7. Can I use dairy-free milk alternatives?

Yes, you can use dairy-free milk like almond milk or oat milk in place of whole milk for a dairy-free version.

8. Can I make this cake in a different size pan?

Yes, if you use a smaller pan, the cake will be thicker, and you may need to adjust the baking time. Just ensure the cake is fully baked before removing it from the oven.

9. How do I get the whipped cream to hold its shape?

Make sure your heavy whipping cream is cold, and beat it until stiff peaks form. If needed, add a small amount of powdered sugar to stabilize it.

10. Can I use a boxed cake mix for this recipe?

While you can use a boxed cake mix, the homemade flavor of the cake will be far superior, especially with the coconut flour and other fresh ingredients.

Conclusion

Coconut Tres Leches Cake offers a tropical twist on a classic favorite, turning a simple dessert into something extraordinary. With its light and moist texture, rich coconut flavor, and fluffy whipped cream topping, this cake is perfect for special occasions or as an everyday indulgence. Easy to make, customizable, and oh-so-delicious, this cake is sure to become a new favorite in your dessert rotation.

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