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Coconut Cream Tres Leches Cake

2022-02-15 - Written by: Sophia Patel

dessert cake coconut

Coconut Cream Tres Leches Cake

A moist and creamy coconut-infused twist on the classic tres leches cake.

The title of the recipe

Coconut Cream Tres Leches Cake

Description

A moist and creamy coconut-infused twist on the classic tres leches cake. This tropical treat is sure to transport your taste buds to a paradise of flavors.

Ingredients

For the cake:

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup whole milk, at room temperature
  • 2 large eggs
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon pure vanilla extract

For the tres leches cream:

  • 1 can (14 oz) sweetened condensed milk
  • 1 cup heavy cream
  • 1/4 cup unsweetened shredded coconut

For the whipped cream:

  • 1 cup heavy cream
  • 2 tablespoons unsalted butter, softened
  • 2 cups confectioners' sugar
  • 1 teaspoon pure vanilla extract

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.

Prepare the cake:

In a medium bowl, whisk together flour, sugar, baking powder, and salt. In a large mixing bowl, whisk together milk, eggs, melted butter, and vanilla extract. Add dry ingredients to wet ingredients and stir until just combined. Fold in unsweetened shredded coconut. Pour batter into prepared baking dish.

Bake the cake:

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow cake to cool completely in pan on a wire rack.

Prepare the tres leches cream:

In a medium bowl, whisk together sweetened condensed milk and heavy cream. Stir in unsweetened shredded coconut.

Assemble the cake:

Poke holes all over cooled cake with a skewer or fork. Pour tres leches cream over top of cake, making sure to soak entire surface. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

Prepare the whipped cream:

In a large mixing bowl, beat heavy cream until stiff peaks form. Add softened butter, confectioners' sugar, and vanilla extract. Beat until smooth and creamy.

Serve:

Cut cake into squares and top each square with a dollop of whipped cream. Garnish with toasted coconut flakes or chopped fresh fruit, if desired.