Coconut and Mango Tres Leches Cake

Servings:

12

Prep Time:

30 minutes

Cook Time:

40 minutes

Total Time:

1 hour 10 minutes

Description

A moist and flavorful cake infused with the sweetness of coconut and mango, soaked in a creamy tres leches mixture.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 3/4 cup unsweetened shredded coconut
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 tablespoon vanilla extract
• 1 cup mango puree
• 3 cups shredded coconut (for topping)

Instructions:

Step 1: Preheat and Prep

Preheat the oven to 350°F (180°C). Grease three 8-inch round cake pans.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, sugar, unsweetened shredded coconut, baking powder, and salt.

Step 3: Cream Butter and Sugar

In a large bowl, beat the butter until creamy. Add granulated sugar and continue beating until light and fluffy.

Step 4: Mix Wet Ingredients

Add eggs one at a time, beating well after each addition. Beat in milk, heavy cream, vanilla extract, and mango puree.

Step 5: Combine Wet and Dry Ingredients

Gradually add dry ingredients to the wet mixture, beating until just combined.

Step 6: Divide Mixture

Divide the batter evenly among the prepared pans.

Step 7: Bake Cakes

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

Step 8: Assemble and Serve

To assemble, place one cake layer on a serving plate and top with a third of the tres leches mixture. Repeat this process two more times, finishing with a layer of shredded coconut on top.