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

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Coconut Tres Leches Cake is a tropical twist on the classic dessert, featuring coconut flour, coconut milk, and toasted shredded coconut for a rich, moist cake topped with a creamy whipped coconut topping.

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

Instructions

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

Notes

For a tropical twist, add coconut rum to the tres leches mixture.

Use dairy-free milk alternatives for a dairy-free version.

Toast coconut in a dry skillet over medium heat, stirring frequently until golden brown.

Nutrition

Find it online: https://familydinnercooking.com/coconut-tres-leches-cake-a-tropical-twist-on-a-classic-dessert/