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Coconut Tres Leches Cake

A delicious coconut twist on classic Tres Leches Cake!

Scale

Ingredients

For the Cake

For the frosting

Instructions

  1. Preheat your oven to 350 degrees. Spray a 9×13 inch baking dish with cooking spray, until thoroughly coated. Measure out 1 cup of sweetened coconut flakes and pulse in a food processor until the flakes have a finer, more crumb like consistency.
  2. In a large bowl combine flour, coconut flakes, baking powder and salt. Give the dry ingredients a whisk and set aside.
  3. Separate the eggs into 2 smaller bowls, one for egg yolks, one for egg whites.
  4. Beat the egg yolks and 3/4 cup of sugar on high speed until the egg yolks are pale yellow. Stir in the milk, vanilla & coconut extract. Pour the egg yolk mixture over the dry ingredients and fold until combined. Make sure to fold slowly and gently.
  5. Beat egg whites on high speed until soft peaks form, then add in the remaining 1/4 cup of sugar and continue to beat until egg whites are stiff but not dry. Fold the egg whites into the batter very gently until combined. Pour the batter into the prepared 9×13 inch baking dish and smooth out the batter.
  6. Bake for 30-40 minutes (mine as done at 30) and allow to cool for at least an hour.
  7. Make the 3 milks: combine evaporated milk, sweetened condensed milk, heavy cream & coconut extract into a small bowl or pitcher. After the cake has filled, use a fork to poke several holes throughout the cake. The tiny holes will help the cake absorb all the liquid. Pour the 3 milk mixture all over the cake, until thoroughly drenched and you have used all the liquid. Allow cake to soak for hour or up to overnight in the refrigerator. I like to let the cake sit overnight to really absorb the liquid & flavor!
  8. Once the cake is ready to serve combine the heavy cream, sugar and coconut extract into a bowl. Whip on high speed until stiff peaks form and the mixture (frosting) is spreadable. Spread over the entire surface of the cake, smoothing out with a spatula. Sprinkle with remaining sweetened coconut flakes and top with cherries. Optional: toast 1/4 of sweetened coconut flakes in a small skillet just until brown. Allow to cool completely and garnish on top of cake.

Notes

Nutrition