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Coconut Macaroon Tres Leches Cake

2023-02-20 - Written by: Olivia P. Bottomsworth

dessert cake coconut tres leches

Coconut Macaroon Tres Leches Cake

A moist and creamy coconut macaroon-infused tres leches cake, topped with a sprinkle of toasted coconut flakes.

The Coconut Macaroon Tres Leches Cake

Overview

Tres leches cake is a classic dessert that has been elevated to new heights by incorporating the tropical flavor of coconut macaroons. This moist and creamy cake is infused with the sweetness of shredded coconut and the subtle tang of tres leches, making it perfect for any occasion.

Ingredients

For the Cake

  • 1 1/2 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 4 large eggs, at room temperature
  • 1/2 cup (120ml) unsweetened coconut milk
  • 1/2 cup (120ml) whole milk
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (60g) shredded coconut

For the Coconut Macaroon Topping

  • 1 cup (120g) sweetened shredded coconut
  • 1/4 cup (60g) unsalted butter, softened
  • 1 tsp vanilla extract
  • Pinch of salt

For the Tres Leches Glaze

  • 1 can (14.5 oz or 410ml) sweetened condensed milk
  • 1 cup (240ml) evaporated milk
  • 1 cup (240ml) heavy cream

Instructions

  1. Preheat your oven to 350°F (180°C). Grease and flour a 9x13-inch baking dish.
  2. In a medium bowl, whisk together the flour, sugar, and baking powder.
  3. In a large mixing bowl, whisk together the eggs, coconut milk, whole milk, and vanilla extract.
  4. Add the dry ingredients to the wet ingredients and stir until just combined.
  5. Fold in the shredded coconut.
  6. Pour the batter into the prepared baking dish and smooth out the top.
  7. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  8. Allow the cake to cool completely on a wire rack.

To Make the Coconut Macaroon Topping

  1. In a small saucepan, combine the sweetened shredded coconut, butter, and vanilla extract.
  2. Cook over low heat, stirring constantly, until the mixture is lightly toasted and fragrant.
  3. Remove from heat and stir in the pinch of salt.

To Make the Tres Leches Glaze

  1. In a small saucepan, combine the sweetened condensed milk, evaporated milk, and heavy cream.
  2. Cook over low heat, stirring constantly, until the glaze is smooth and hot.

Assembly and Serving

  1. Once the cake is completely cool, use a skewer or fork to poke holes all over the top of the cake.
  2. Pour the tres leches glaze evenly over the top of the cake, allowing it to soak into the holes.
  3. Sprinkle the coconut macaroon topping over the top of the cake and serve.

Notes

  • This recipe is best served at room temperature or chilled in the refrigerator for up to 2 hours.
  • If you prefer a stronger tres leches flavor, you can reduce the amount of evaporated milk and heavy cream in the glaze.