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Coconut and Raspberry Tres Leches Cake

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

Tres Leches Cake Coconut Raspberry

Coconut and Raspberry Tres Leches Cake

A moist and flavorful twist on the classic tres leches cake, featuring coconut and raspberry.

The Coconut and Raspberry Tres Leches Cake

Servings: 8-10 people

Ingredients:

For the cake:

  • 2 1/4 cups (285g) all-purpose flour
  • 1 1/2 cups (180g) granulated sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup (235ml) whole milk, at room temperature
  • 1 cup (235ml) coconut milk
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup (60g) shredded coconut

For the coconut cream:

  • 1 cup (240ml) heavy cream
  • 2 tablespoons unsweetened shredded coconut
  • 2 tablespoons granulated sugar

For the raspberry sauce:

  • 1 cup (120g) fresh raspberries
  • 2 tablespoons granulated sugar

For the tres leches:

  • 1 cup (235ml) evaporated milk
  • 1 cup (235ml) condensed milk
  • 1 cup (235ml) heavy cream

Instructions:

1. Preheat and prepare the cake pan

Preheat your oven to 350°F (180°C). Grease a 9x13-inch baking dish and line it with parchment paper, leaving some overhang on the sides for easy removal.

2. Mix the dry ingredients

In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

3. Make the coconut cream

In a small saucepan, combine the heavy cream, unsweetened shredded coconut, and granulated sugar. Cook over low heat, stirring occasionally, until the mixture thickens slightly, about 5-7 minutes.

4. Prepare the cake batter

In a large mixing bowl, whisk together the milk, coconut milk, eggs, and vanilla extract. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the shredded coconut.

5. Pour the batter into the prepared pan and bake

Pour the batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

6. Prepare the tres leches mixture

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

7. Make the coconut raspberry sauce

Rinse the raspberries and blend them with the granulated sugar until smooth. Strain the seeds from the puree and set aside.

8. Assemble the cake

Let the cake cool in the pan for 5 minutes before transferring it to a wire rack to cool completely. Once cooled, use a skewer or fork to poke holes all over the top of the cake.

9. Make the coconut cream topping

Spread the coconut cream mixture evenly over the top of the cake. Refrigerate until chilled, about 30 minutes.

10. Drizzle with raspberry sauce and tres leches

Drizzle the coconut and raspberry sauce over the top of the cake, followed by the tres leches mixture.

11. Serve

Slice the cake into squares or rectangles and serve immediately.

Note: This recipe is a modified version of The Tres Leches Cake #52 from the original list.