Coconut Tres Leches Cake Recipe

Name: Coconut Tres Leches Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1-1/2 cup Flaked Coconut, Divided; 1 cup All-purpose Flour; 1 teaspoon Baking Powder; 2 teaspoons Lime Zest; 1/4 teaspoons Ground Nutmeg; 1/4 teaspoons Kosher Salt; 8 Large Eggs; 1/2 cups Brown Sugar; 4 Tablespoons Melted Butter; 1 teaspoon Vanilla Extract; FOR THE MILK SYRUP:; 1/2 cups Coconut Milk; 1 can (12 Oz. Size) Evaporated Milk; 1 can (14 Oz. Size) Sweetened Condensed Milk; FOR THE CREAM TOPPING:; 2 cups Heavy Cream; 2 Tablespoons Granulated Sugar; 1 teaspoon Vanilla Extract; 1 Tablespoon Lime Zest

Servings: persons

FOR THE CAKE:
1-1/2 cup Flaked Coconut, Divided
1 cup All-purpose Flour
1 teaspoon Baking Powder
2 teaspoons Lime Zest
1/4 teaspoons Ground Nutmeg
1/4 teaspoons Kosher Salt
8 Large Eggs
1/2 cups Brown Sugar
4 Tablespoons Melted Butter
1 teaspoon Vanilla Extract
FOR THE MILK SYRUP:
1/2 cups Coconut Milk
1 can (12 Oz. Size) Evaporated Milk
1 can (14 Oz. Size) Sweetened Condensed Milk
FOR THE CREAM TOPPING:
2 cups Heavy Cream
2 Tablespoons Granulated Sugar
1 teaspoon Vanilla Extract
1 Tablespoon Lime Zest

1
For the cake:
2
Preheat the oven to 350u00b0F. Grease a 13x9 baking dish/cake pan.
3
Toast all of the coconut in a dry skillet until lightly browned. Remove from the heat. Sift the flour and baking powder and add 1/2 cup of the toasted coconut, lime zest, nutmeg and salt. (You'll use the remaining toasted coconut for garnish.)
4
Beat the eggs and brown sugar in a stand mixer with a wire whisk until light and fluffy, about 10 minutes. Stir in the vanilla. Slowly pour in the melted butter, then stir in the flour mixture until the batter is an even shade of brown.
5
Pour the batter into the cake pan and bake for 20-25 minutes. Let cool for 15 minutes.
6
For the milk syrup:
7
Mix the 3 milks together in a bowl. Once the cake has cooled, poke holes all over with a fork. Slowly add the milk mixture; you won't need all of it but you can use the leftovers to add to each person's slice if they like the extra richness. Or you could just drink it.
8
Cover and refrigerate overnight.
9
For the cream topping:
10
Whip the heavy cream with the sugar and vanilla. Once whipped into soft peaks, stir in the lime zest. Spread over the cake and top with the remaining toasted coconut.
11
Store cake in the fridge, where it will keep for several days.

1191

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE CAKE:, 1-1/2 cup Flaked Coconut, Divided, 1 cup All-purpose Flour, 1 teaspoon Baking Powder, and more.

Yes, Coconut Tres Leches Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Tres Leches Cake

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