Coconut Mousse Tres Leches Cake

Coconut Mousse Tres Leches Cake

Servings: 8-10

A twist on the classic tres leches cake, this recipe incorporates a light and airy coconut mousse.

Ingredients:

For the cake:

• 2 1/4 cups (285g) all-purpose flour
• 1 1/2 cups (180g) granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup (235ml) unsweetened coconut milk
• 1 cup (235ml) whole milk
• 3 large eggs
• 1 teaspoon pure vanilla extract

For the coconut mousse:

• 1 cup (200g) sweetened condensed milk
• 1/2 cup (120g) shredded coconut
• 2 tablespoons unsalted butter, softened
• 2 cups heavy cream
• 1 teaspoon kosher salt
• 1 teaspoon pure vanilla extract

For the tres leches:

• 1 cup evaporated milk
• 1 cup heavy cream
• 1 cup sweetened condensed milk

Instructions:

1. Preheat the oven to 350°F (180°C). Grease and flour a 9x13-inch baking dish.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large mixing bowl, combine coconut milk, whole milk, eggs, and vanilla extract. Stir in the dry ingredients until just combined.
4. Pour the batter into the prepared baking dish and smooth the top.
5. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Coconut Mousse:

1. In a small saucepan, combine sweetened condensed milk, shredded coconut, and butter. Cook over medium heat, stirring constantly, until the mixture is hot and bubbly.
2. Remove from heat and stir in heavy cream, salt, and vanilla extract.
3. Let cool to room temperature.

Tres Leches:

1. Whisk together evaporated milk, heavy cream, and sweetened condensed milk.

Assembly:

1. Once the cake is completely cooled, use a skewer or fork to poke holes all over the top.
2. Pour the tres leches mixture evenly over the cake, making sure it seeps into the holes.
3. Refrigerate for at least 30 minutes to allow the liquid to absorb.

Coconut Mousse Topping:

1. In a separate bowl, whip heavy cream until stiff peaks form.
2. Fold in the coconut mousse mixture until combined.
3. Spread over the top of the cake and refrigerate for an additional 15-20 minutes before serving.