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Coconut Tres Leches Cake

Classic Tres Leches Cake - 3 Milks Cake made with coconut milk, evaporated milk and condensed milk. A soft and tender cake.
Prep Time30 minutes
Cook Time30 minutes
Chilling Time4 hours
Course: Dessert
Cuisine: Mexican, South American
Servings: 15 people
Calories: 486kcal

Ingredients

Milk Feeding Ingredients

  • 1 12 oz. can evaporated milk
  • 14 oz. sweetened condensed milk
  • 1 cup coconut milk

Whipped Cream Frosting Ingredients

  • 2 cups heavy cream
  • 1 cup sugar
  • 1 teaspoon vanilla extract.

Garnish Ingredients

  • ¼ cup dessicated coconut
  • blueberries

Instructions

  • Preheat oven to 350 F. Spray a 9x12 baking pan with non stick spray.
  • In the bowl of an electric mixer, mix butter and sugar until light and creamy.
  • Add eggs, one at a time, beating well after each addition.
  • Add vanilla extract and mix well, until thoroughly combined.
  • Mix eggs at highest speed for 2 minutes, until they have slightly increased in volume.
  • In a small bowl, combine flour, salt and baking powder.
  • Add dry ingredients in two batches and mix until thoroughly combined.
  • Transfer to prepared baking pan and spread batter in an even layer.
  • Bake 25-30 minutes, until a toothpick/knife inserted comes out clean.
  • Let cool completely.
  • In a bowl, combine all the milk feeding ingredients and whisk together until thoroughly combined.
  • With a toothpick, prick cake all over.
  • Pour milk feeding over cake.
  • Place in refrigerator for at least 4 hours.
  • To make frosting, whisk cream, sugar and vanilla until whipped cream consistency.
  • Remove cake from refrigerator and pour out excess milk.
  • Flip cake over onto a serving platter. With a paper towel, wipe off milk around the edges.
  • Top with whipped cream frosting.
  • Garnish with dessicated coconut and blueberries.

Nutrition

Calories: 486kcal | Carbohydrates: 54g | Protein: 8g | Fat: 28g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 172mg | Potassium: 326mg | Fiber: 2g | Sugar: 44g | Vitamin A: 861IU | Vitamin C: 1mg | Calcium: 184mg | Iron: 1mg
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