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Coconut Tres Leches

Traditional tres leches is given a tropical makeover with the addition of coconut cream and toasted coconut.
Prep Time20 minutes
Cook Time35 minutes
Total Time2 hours 55 minutes
Servings: 18 servings

Ingredients

For the cake:

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 5 large eggs white and yolks separated
  • 1 cup sugar
  • 1/3 cup whole milk
  • 2 teaspoons pure vanilla extract

For the tres leches mixture:

  • 1 cup coconut cream
  • 1 14- ounce can sweetened condensed milk
  • 1 12- ounce can evaporated milk

For the topping:

  • 2 cups heavy cream
  • 1/2 cup coconut cream
  • 1/4 cup sugar
  • 2 cups sweetened shredded coconut toasted

Instructions

For the cake:

  • Preheat oven to 350 degrees. Butter and flour a 9x13 casserole dish or baking pan. This is important so the cake doesn't stick! In a large bowl, mix flour, baking powder, and salt until combined. Set aside.
  • In the bowl of a stand mixer, add 5 egg yolks and 3/4 cup of sugar. Beat with a beater attachment until the yolks turn a very light yellow, about 4-5 minutes. Add milk and vanilla and mix until combined. Pour yolk mixture over the flour mixture and gently fold together just until combined.
  • Clean the bowl of the stand mixer. Add egg whites and beat on high until soft peaks form. Add 1/4 cup of sugar and continue beating until stiff peaks form. Add beaten egg whites to the rest of the mixture and slowly and gently fold together until it's almost completely combined.
  • When the cake is done, remove from oven and let it cool in the pan on top of a wire rack until completely cool (about 1 hour). Once cool, flip cake upside down onto a serving platter.
  • Using a fork, poke hole all over the top of the cake. This will help the leches soak through the cake. Make leches mixture as directed below.

For the tres leches mixture:

  • Mix coconut cream, condensed milk, and evaporated milk together in a large bowl. Slowly pour the mixture all over the cake and make sure to get the edges too. There will be some pooling on top and on the sides but don't worry, that will all get soaked up.
  • Place cake in the fridge to soak for 30 minutes. Then, you will top with whipped cream, as directed below.

For the topping:

  • Add heavy cream, sugar, and coconut cream to bowl and beat until stiff peaks form. Dump whipped cream over the cooled cake and spread evenly all over the cake - edges too!
  • Cover cake with toasted coconut and let it sit for at least 30 more minutes before serving.