<- Back To Recipes
Coconut Macaroon and Raspberry Tres Leches Cake

2023-02-20 - Written by: Emily J. Miller

tropical coconut tres leches raspberry

Coconut Macaroon and Raspberry Tres Leches Cake

A twist on the classic tres leches cake, this dessert features moist coconut macaroon sponge layers soaked in a mixture of evaporated milk, condensed milk, and heavy cream, topped with a layer of fresh raspberries and shredded coconut.

Coconut Macaroon and Raspberry Tres Leches Cake

Servings

Serves 8-10 people

Ingredients

For the coconut macaroon sponge:

  • 1 1/2 cups (190g) unsweetened shredded coconut
  • 1 cup (200g) granulated sugar
  • 4 large eggs, at room temperature
  • 1/2 teaspoon salt
  • 1 tablespoon pure vanilla extract

For the tres leches mixture:

  • 1 can (14.5 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup (240ml) heavy cream

For the raspberry topping:

  • 1 cup fresh raspberries
  • 2 tablespoons granulated sugar
  • 2 tablespoons confectioners' sugar
  • Shredded coconut for garnish

Instructions

Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans.

Step 1: Make the coconut macaroon sponge

In a medium bowl, whisk together the unsweetened shredded coconut, granulated sugar, and salt. In a large mixing bowl, using an electric mixer, beat the eggs until they become light and fluffy. Add the vanilla extract and mix well. Gradually add the dry ingredients to the egg mixture, beating until just combined.

Step 2: Pour the batter into prepared pans

Divide the coconut macaroon sponge batter evenly among the prepared pans. Smooth the tops of the batter with a spatula.

Step 3: Bake the cakes

Bake for 20-25 minutes or until the edges are lightly golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.

Step 4: Prepare the tres leches mixture

In a large measuring cup, whisk together the evaporated milk, sweetened condensed milk, and heavy cream until well combined.

Step 5: Assemble the cake

Once the coconut macaroon sponge cakes are completely cool, place one layer on a serving plate or cake stand. Using a skewer or fork, poke holes all over the top of the cake to allow the tres leches mixture to seep in. Pour half of the tres leches mixture evenly over the first cake layer.

Step 6: Repeat the process for the second and third layers

Place the second coconut macaroon sponge cake on top of the first layer, followed by the remaining tres leches mixture. Top with the final cake layer.

Step 7: Prepare the raspberry topping

In a small bowl, mix together the fresh raspberries, granulated sugar, and confectioners' sugar until well combined.

Step 8: Assemble the final touches

Spoon the raspberry mixture over the top of the third coconut macaroon sponge layer. Garnish with shredded coconut.

Notes

  • To ensure that your cake layers are even, bake them in batches if necessary.
  • You can make this dessert ahead of time by preparing all three layers and storing them separately until ready to assemble.
  • Fresh raspberries can be replaced with frozen raspberries, thawed and drained, or raspberry jam for a different twist.