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Coconut Lime Tres Leches Cake

2023-02-20 - Written by: Emma Taylor

Dessert Cake Coconut Lime

Coconut Lime Tres Leches Cake

A moist and creamy coconut lime tres leches cake, soaked in three types of milk (evaporated milk, condensed milk, and heavy cream) and topped with toasted coconut flakes.

The title of the recipe

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup unsweetened shredded coconut
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon grated lime zest
  • 2 tablespoons freshly squeezed lime juice
  • 1 cup evaporated milk
  • 1 cup sweetened condensed milk
  • 1 cup heavy cream

Instructions:

Preheat and Prep

Preheat the oven to 350°F (180°C). Grease a 9x13-inch baking dish and set it aside.

Make the Cake

In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a large bowl, whisk together the coconut, butter, eggs, lime zest, and lime juice. Add the dry ingredients to the wet ingredients and mix until just combined.

Pour in the Pans

Divide the batter evenly between two 9x13-inch baking dishes. Smooth the tops of each cake with a spatula.

Bake the Cakes

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.

Make the Tres Leches Sauce

In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream.

Assemble the Cake

Once the cakes are completely cool, use a skewer or fork to poke holes all over each cake. Pour half of the tres leches sauce evenly over each cake, making sure the liquid is absorbed into the cake.

Top with Whipped Cream

Top each cake with whipped cream and sprinkle with toasted coconut flakes.

Serve and Enjoy!

Serve chilled and enjoy!