Coconut lovers, meet your new favorite cake! We infused the traditional Latin American dessert with a quartet of coconut so each bite is a velvety, melt-in-your-mouth experience with tropical flair.
Watch tour step-by-step guide on bringing this cake to life on our YouTube channel.
Coconut Tres Leches Cake
Makes 1 (13x9-inch) cake
Ingredients
- 1¾ cups (219 grams) cake flour
- 1 cup (200 grams) granulated sugar
- ½ cup (113 grams) unsalted butter, room temperature
- ½ cup (112 grams) virgin coconut oil, melted and cooled
- 4 large eggs (200 grams), room temperature
- 2½ teaspoons (12.5 grams) baking powder
- 2 teaspoons (8 grams) vanilla extract
- 1¼ teaspoons (3.75 grams) kosher salt
- 1½ cups (360 grams) well-shaken full-fat canned coconut milk
- 1 cup (240 grams) cream of coconut
- 1 cup (240 grams) heavy whipping cream
- Vanilla Whipped Cream (recipe follows)
- Garnish: toasted sweetened flaked coconut
Instructions
- Preheat oven to 350°F (180°C). Using a pastry brush, lightly brush bottom of a 13x9-inch baking pan with baking spray with flour. (Do not brush sides of pan.)
- In a large bowl, vigorously whisk together flour, sugar, butter, coconut oil, eggs, baking powder, vanilla, and salt until well combined, about 5 minutes. Spread batter into prepared pan. Tap pan on a kitchen towel-lined counter several times to release any air bubbles.
- Bake until golden brown and a wooden pick inserted in center comes out clean, about 20 minutes. Let cool in pan on a wire rack for 30 minutes. Run a sharp knife around edges of pan to loosen cake.
- In a liquid-measuring cup, whisk together coconut milk, cream of coconut, and cream until well combined.
- Using a small wooden skewer, poke holes all over warm cake. Slowly pour coconut mixture all over cake. Let cool completely. Cover and refrigerate cooled cake for at least 4 hours or up to overnight.
- Just before serving, spread Vanilla Whipped Cream onto cake, and garnish with flaked coconut, if desired. Cover and refrigerate for up to 3 days.
Notes
PRO TIP: Cream of coconut is a sweetened version of coconut cream, which is a combination of coconut water and coconut meat. Cream of coconut is often used in cocktails, so you’re likely to find it in the wine, beer, and mixers section of your grocery store.
Tried this recipe?Let us know how it was!
Vanilla Whipped Cream
Makes about 5 cups
Ingredients
- 2 cups (480 grams) cold heavy whipping cream
- ⅔ cup (80 grams) confectioners’ sugar
- 1 teaspoon (4 grams) vanilla extract
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, beat all ingredients at low speed until well combined. Increase mixer speed to medium-high, and beat until medium peaks form, 2 to 3 minutes.
Tried this recipe?Let us know how it was!
