Toasted Coconut Tres Leches Cake Recipe

Name: Toasted Coconut Tres Leches Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sticks Butter, At Room Temperature And Divided; 1 cup Sugar; 5 whole Eggs; 1 Tablespoon Vanilla Extract; 1-1/2 cup Flour; 1 teaspoon Baking Powder; 1 teaspoon Cinnamon; 1 teaspoon Salt; 8 ounces, weight Cream Cheese; 2 cups Powdered Sugar; 1/2 teaspoons Coconut Extract; 2 Tablespoons Half-and-Half Or Milk; 1 can (15 Oz. Size) Coconut Milk; 1 can Sweetened, Condensed Milk - 14-ounce Can; 1 can (12 Oz. Size) Evaporated Milk; 1 cup Toasted Shredded Coconut

Servings: persons

2 sticks Butter, At Room Temperature And Divided
1 cup Sugar
5 whole Eggs
1 Tablespoon Vanilla Extract
1-1/2 cup Flour
1 teaspoon Baking Powder
1 teaspoon Cinnamon
1 teaspoon Salt
8 ounces, weight Cream Cheese
2 cups Powdered Sugar
1/2 teaspoons Coconut Extract
2 Tablespoons Half-and-Half Or Milk
1 can (15 Oz. Size) Coconut Milk
1 can Sweetened, Condensed Milk - 14-ounce Can
1 can (12 Oz. Size) Evaporated Milk
1 cup Toasted Shredded Coconut

1
Preheat oven to 350 F and grease a 9x13 cake pan. Set pan aside.
2
In a large bowl cream together 1 stick of butter and 1 cup of sugar until fluffy. Add the eggs, one at a time, until completely combined. Add the vanilla and mix until everything is well combined. Add the flour, baking powder, cinnamon and salt to the wet ingredients and mix until everything is incorporated. Spread batter into the bottom of the prepared pan and bake at 350 F for 25-30 minutes. Then remove pan from the oven and let cake cool completely before adding the milks and frosting.
3
Meanwhile make the cream cheese frosting by creaming together the other stick of butter and the cream cheese. Add the 2 cups of powdered sugar and coconut extract and mix until combined. The frosting needs to be slightly softer to spread on the milk-soaked cake, so thin it out as needed with the half-and-half or milk. Set the frosting aside.
4
When the cake has cooled completely poke holes all over the top of it with a fork; it doesn't have to be pretty since you're covering it with frosting. Whisk together the coconut milk, sweetened condensed milk and evaporated milk in a large bowl and then pour evenly over the cake (yes, all of it). Let it soak in completely.
5
Frost the cake with the cream cheese frosting and then top with the toasted coconut. Serve cold or at room temperature!

1497

kcal

Calories

Fat

151

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 16 ingredients. The key ingredients include: 2 sticks Butter, At Room Temperature And Divided, 1 cup Sugar, 5 whole Eggs, 1 Tablespoon Vanilla Extract, and more.

Yes, Toasted 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.

Toasted Coconut Tres Leches Cake

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