Tres Leches Cake With Crema De Coco Recipe

Name: Tres Leches Cake With Crema De Coco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs; ¾ cup granulated sugar; ¼ cup cold water; 1 teaspoon vanilla; 1 cup Gold Medal all-purpose flour; 1 teaspoon baking powder; ¼ teaspoon salt; 1 (14 ounce) can sweetened condensed milk; 1 cup whipping cream (heavy); ½ cup cream of coconut (not coconut milk); 3 tablespoons light rum or 1 tablespoon vanilla; ¾ cup whipping cream (heavy); 2 tablespoons powdered sugar; 1 cup flaked coconut, toasted; 1 lb sliced strawberry; 5 kiwi fruits, peeled and chopped

Servings: persons

4 eggs
¾ cup granulated sugar
¼ cup cold water
1 teaspoon vanilla
1 cup Gold Medal all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 (14 ounce) can sweetened condensed milk
1 cup whipping cream (heavy)
½ cup cream of coconut (not coconut milk)
3 tablespoons light rum or 1 tablespoon vanilla
¾ cup whipping cream (heavy)
2 tablespoons powdered sugar
1 cup flaked coconut, toasted
1 lb sliced strawberry
5 kiwi fruits, peeled and chopped

1
Heat oven to 350 degrees F. Grease bottom and sides of 11x7-inch (2-quart) glass baking dish with shortening.
2
In large bowl, beat eggs with electric mixer on high speed until frothy.
3
Gradually beat in granulated sugar; beat on high speed about 5 minutes or until very thick and lemon colored.
4
Beat in water and vanilla on low speed.
5
Gradually add flour, baking powder and salt, beating just until batter is smooth.
6
Pour into pan.
7
Bake 20 to 25 minutes or until toothpick inserted in center of cake comes out clean.
8
Cool 1 hour on wire rack.
9
Meanwhile, in large bowl, stir together all Tres Leches Sauce ingredients.
10
Refrigerate until ready to use.
11
Poke top of cooled cake all over with toothpick or fork; slowly pour sauce over cake, allowing it to soak inches Cover and refrigerate at least 2 hours until most of the sauce is absorbed.
12
In chilled small bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form.
13
Serve cake topped with sweetened whipped cream, coconut, strawberries and kiwi fruit.
14
High Altitude (3500-6500 ft): Use 13x9-inch (3-quart) glass baking dish.

977

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 4 eggs, ¾ cup granulated sugar, ¼ cup cold water, 1 teaspoon vanilla, and more.

Yes, Tres Leches Cake With Crema De Coco 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.

That's it — enjoy your meal!

Tres Leches Cake With Crema De Coco

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions