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Coconut Cake Tres Leches Trifle

2022-02-15 - Written by: Emily J. Wilson

Dessert Cakes Tres Leches Coconut

Coconut Cake Tres Leches Trifle

A creative twist on the classic tres leches cake, incorporating coconut cake and a trifle-style presentation.

Coconut Cake Tres Leches Trifle

A layered masterpiece that combines the moistness of coconut cake with the creamy goodness of tres leches sauce. Perfect for any occasion, this show-stopping dessert is sure to impress.

Servings:

8-10 people

Ingredients:

For the Coconut Cake:

  • 1 1/2 cups (190g) unsalted butter, softened
  • 1 3/4 cups (210g) granulated sugar
  • 4 large eggs, separated
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (120g) unsweetened shredded coconut

For the Tres Leches Sauce:

  • 1 cup (240ml) evaporated milk
  • 1 cup (240ml) heavy cream
  • 1 cup (200g) granulated sugar
  • 2 teaspoons pure vanilla extract

Assembly and Decoration:

  • Whipped cream, for topping
  • Toasted coconut flakes, for garnish

Instructions:

Step 1: Prepare the Coconut Cake

Preheat your oven to 350°F (175°C). In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In a large mixing bowl, use an electric mixer to beat the butter until creamy, about 2 minutes. Gradually add the sugar and continue beating for another 2-3 minutes or until light and fluffy.

Beat in the egg yolks one at a time, followed by the vanilla extract. In a separate bowl, whisk together the egg whites and fold them into the butter mixture.

Gradually incorporate the flour mixture, being careful not to deflate the batter. Stir in the unsweetened shredded coconut.

Divide the batter evenly among 9-10 (1/2 cup) greased mason jars or small baking dishes. Bake for about 25-30 minutes or until a toothpick inserted comes out clean. Let cool completely.

Step 2: Prepare the Tres Leches Sauce

In a medium saucepan, combine the evaporated milk, heavy cream, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves.

Remove from heat and stir in the vanilla extract. Allow to cool slightly before using.

Step 3: Assemble and Decorate the Trifle

Once the coconut cakes are completely cooled, poke holes into each cake using a fork or skewer. Drizzle about 1-2 tablespoons of tres leches sauce over each cake, depending on how moist you prefer your cakes.

Repeat this process for all the cakes, allowing them to absorb the sauce before proceeding with the next layer.

Finish by topping with whipped cream and sprinkling toasted coconut flakes for garnish.

Serve immediately and enjoy!

Note: You can prepare the tres leches sauce ahead of time and store it in an airtight container in the refrigerator for up to 3 days.