Toasted Coconut Tres Leches Cake
A moist sponge cake soaked in a three-milk mixture infused with coconut and topped with golden toasted flakes.
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Ingredients
- 1 1/2 cups All-purpose flour
- 1 teaspoon Baking powder
- 5 units Large eggs
- 1 cup Granulated sugar
- 1/3 cup Whole milk
- 12 ounces Evaporated milk
- 14 ounces Sweetened condensed milk
- 1 cup Coconut milk
- 1 1/2 cups Heavy whipping cream
- 1 teaspoon Vanilla extract
- 1 cup Unsweetened shredded coconut
Instructions
- 1
Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- 2
Separate egg whites and yolks; beat whites with 1/4 cup sugar until stiff peaks form.
- 3
Beat yolks with remaining 3/4 cup sugar until pale, then fold in flour, baking powder, and 1/3 cup whole milk.
- 4
Gently fold the egg whites into the batter and bake for 25-30 minutes until a toothpick comes out clean.
- 5
Whisk evaporated milk, condensed milk, and coconut milk together in a bowl.
- 6
Pierce the cooled cake all over with a fork and slowly pour the milk mixture over the top.
- 7
Toast the shredded coconut in a dry skillet over medium heat until golden brown and fragrant.
- 8
Whip heavy cream with vanilla until stiff, spread over the cake, and top with the toasted coconut.
Nutrition per Serving
420
Calories
8g
Protein
52g
Carbs
21g
Fat
1g
Fiber
38g
Sugar
140mg
Sodium
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