Decadent Coconut Tres Leches Cake Recipe: A Tropical Twist on a Classic Dessert

Introduction

Indulge in the luxurious flavors of the tropics with a Decadent Coconut Tres Leches Cake. This delightful dessert takes the traditional Mexican Tres Leches Cake and adds a twist of coconut, creating a moist, rich treat that’s perfect for any occasion. Each bite is a blend of sweetness and creaminess, making it not just a dessert but a celebration of flavor. The combination of three types of milk mingled with coconut gives this dessert its signature moistness, while a light and airy whipped topping completes the experience.

Ingredients

For the cake:
– 1 cup all-purpose flour
– 1 ½ teaspoons baking powder
– ½ teaspoon salt
– 5 large eggs, separated
– 1 cup granulated sugar, divided
– 1 teaspoon vanilla extract
– ½ cup full-fat coconut milk
– ½ cup unsweetened shredded coconut

For the milk mixture:
– 1 cup evaporated milk
– 1 cup sweetened condensed milk
– 1 cup coconut milk

For the topping:
– 1 cup heavy whipping cream
– 2 tablespoons powdered sugar
– 1 teaspoon vanilla extract
– ½ cup toasted shredded coconut (for garnish)

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a large bowl, beat the egg yolks with ¾ cup of granulated sugar until thick and light in color. Stir in the vanilla extract and coconut milk.

4. Gradually add the flour mixture to the egg yolk mixture, mixing until just combined.

5. In a clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining ¼ cup of granulated sugar and beat until stiff peaks form.

6. Gently fold the beaten egg whites into the batter in three additions, ensuring not to deflate the mixture.

7. Fold in the shredded coconut, then pour the batter into the prepared baking pan.

8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.

9. Once cooled, use a fork to poke holes all over the top of the cake.

10. In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, and coconut milk.

11. Pour the milk mixture evenly over the cake, ensuring it seeps into the holes and saturates the cake.

12. Cover the cake with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

13. For the topping, whip the heavy cream, powdered sugar, and vanilla extract in a large bowl until stiff peaks form.

14. Spread the whipped cream over the chilled cake and sprinkle the toasted shredded coconut on top.

15. Cut into squares and serve chilled.

Tips

– For an extra tropical touch, consider adding a layer of fresh pineapple or mango slices on top of the cake before applying the whipped cream.
– If you want to make the cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
– To make this cake even more indulgent, drizzle some chocolate or caramel sauce over the top just before serving.

Serving Suggestions

Serve this cake chilled, with a garnish of lime wedges for a contrast of flavor. It pairs beautifully with a scoop of coconut or vanilla ice cream. For a delightful drink pairing, consider serving with a refreshing coconut or tropical fruit smoothie. Enjoy this cake at parties, potlucks, or as a special treat during sunny days.

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