Tres Leches Cake with Crema De Coco
Indulge in the tropical decadence of Tres Leches Cake with Crema De Coco, a luscious twist on the classic Latin dessert. This moist and airy sponge cake is soaked in a luxurious trio of milks—sweetened condensed milk, evaporated milk, and creamy coconut milk—creating a melt-in-your-mouth texture that’s utterly irresistible. Topped with a cloud of coconut-infused whipped cream and finished with toasted coconut flakes for a nutty crunch, each bite delivers a symphony of rich, tropical flavors. Perfect for celebrations or indulgent afternoons, this crowd-pleasing dessert is easy to make and even better when chilled overnight. Treat yourself and your guests to this unforgettable fusion of tradition and a coconut-lover’s dream!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter
- 1 cup Granulated sugar
- 5 units Large eggs
- 2 teaspoons Vanilla extract
- 0.333 cups Whole milk
- 1 can (14 oz) Sweetened condensed milk
- 1 can (12 oz) Evaporated milk
- 1 can (13.5 oz) Coconut milk
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Coconut extract
- 0.5 cups Toasted coconut flakes (for garnish)
- 8 units Maraschino cherries (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking dish.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, ensuring that each egg is fully incorporated before adding the next. Stir in the vanilla extract.
Gradually add the dry flour mixture to the wet ingredients in three batches, alternating with the whole milk, starting and ending with the flour mixture. Mix until just combined. Do not overmix.
Pour the batter into the prepared baking dish and spread evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the tres leches soaking mixture. In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, and coconut milk until well combined.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Using a fork or skewer, poke holes all over the surface of the cake.
Slowly pour the tres leches mixture over the cake, ensuring it seeps into the holes. Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
Once the cake is chilled, prepare the coconut whipped topping. In a large mixing bowl, whip the heavy whipping cream until soft peaks form. Add the powdered sugar and coconut extract, and continue whipping until stiff peaks form.
Spread the coconut whipped cream evenly over the chilled cake.
Garnish with toasted coconut flakes and optional maraschino cherries for a final touch.
Cut into slices, serve, and enjoy your delicious Tres Leches Cake with Crema De Coco!
Nutrition Facts
Calories |
5698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.4 g | 344% | |
| Saturated Fat | 174.6 g | 873% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1453 mg | 484% | |
| Sodium | 3427 mg | 149% | |
| Total Carbohydrate | 706.2 g | 257% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 524.3 g | ||
| Protein | 118.1 g | 236% | |
| Vitamin D | 13.8 mcg | 69% | |
| Calcium | 2476 mg | 190% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 4115 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
