Coconut Tres Leches (Coconut Tres Leches Cake) Recipe

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Soaked. Drenched. Dripping. Moist. All uncomfortable phrases whenever you’re talking about your drowned rat-resembling self after being caught unawares by a heavy raincloud. Nonetheless, improbable descriptors when discussing sponge cake webbed with strands of coconut, super-saturated with coconut milk, sweetened condensed milk, and thick cream.

Tres leches is a non-public favorite, immortalized in my model memory by my mother’s recipe, proper right here barely modified to make room for a bit of little bit of tropical model and texture. Thought of one in all her signature desserts, it’s a large fluffy sponge thirsting for a flood of the milky trifecta. Merely when it seems there could also be rather a lot an extreme quantity of liquid, that the cake will drown, the cake slurps it up, gushing out solely when prodded with a greedy fork.

Typically, I excessive tres leches with mounds of whipped cream, nonetheless proper right here, a toasted marshmallow cap with bits of bronzed and toasted coconut appeared a further changing into match.

Notes: To toast the coconut for the topping, manage it in a single layer in an enormous baking sheet. Bake 5 to 10 minutes on the center rack of a preheated 350°F oven, stirring the coconut halfway by baking, until crisp and golden. Change baking sheet to cooling rack and funky coconut absolutely, about quarter-hour.

It might appear to be there could also be an extreme quantity of liquid for the cake, nonetheless it is one thirsty sponge! Add the milk mixture to the cake about 1/2 cup at a time, one a part of the cake at a time to ensure even absorption.

Coconut Tres Leches (Coconut Tres Leches Cake) Recipe


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For the Cake:

  • 2 cups all-purpose floursifted

  • 4 teaspoons baking powder

  • 6 large eggsseparated and at room temperature

  • 1 teaspoon salt

  • 1 1/2 cups sugar

  • 1/2 cup milkat room temperature

  • 2 teaspoons pure vanilla extract

  • 2 cups sweetened shredded coconut

For the Coconut Milk Tub:

  • 2 (13.5-ounce) cans coconut milk

  • 2 (14-ounce) cans sweetened condensed milk

  • 1 cup heavy cream

For the Toasted Meringue Topping:

  • 1 1/3 cups sugar

  • 1/4 cup water

  • 2 tablespoons delicate corn syrup

  • 6 large egg whitesat room temperature

  • 1/4 teaspoon salt

  • 2 cups toasted sweetened shredded coconut (See Notes)

  1. For the Cake: Regulate oven rack to heart place and preheat oven to 325°F.

  2. Whisk flour and baking powder collectively in small bowl; put apart.

  3. In large bowl, beat egg whites and salt with whisk attachment on medium-low velocity until whites begin to loosen and froth, about 1 minute. Improve velocity to medium-high and beat whites until light peaks type, 1 to 2 minutes. Slowly add the sugar and proceed beating until stiff, shiny peaks type, 2 to 3 minutes.

  4. Add egg yolks and beat merely until combined. Decrease velocity to low and add flour mixture in three batches, alternating with milk. Scrape sides and bottom of bowl with rubber spatula as essential. Add vanilla and beat merely until combined. Fold in coconut with rubber spatula.

  5. Scrape batter into ungreased 13- by 9-inch baking dish and simple out excessive. Bake until cake tester inserted in coronary heart of cake comes out clear, 45 to 50 minutes, rotating cake halfway by baking. Change cake to cooling rack and funky in pan absolutely, 1 to 2 hours. As quickly as cooled, poke cake all through with fork or skewer and run a paring knife alongside the edges merely to separate the cake from the sides of the baking dish.

  6. For the Coconut Milk Tub: Whisk coconut milk, sweetened condensed milk, and cream collectively in large bowl. Pour mixture evenly all through cake (See notes). Change to fridge and chill on the very least 2 hours.

  7. For the Toasted Meringue Topping: Stir sugar, water, and corn syrup in heavy-bottomed medium saucepan over medium-low heat until sugar dissolves. Improve heat to medium-high and boil syrup until it registers 240°F on candy thermometer, 8 to 10 minutes.

  8. Whereas syrup boils, in large bowl, beat egg whites and salt with whisk attachment on medium-low velocity until whites begin to loosen and froth, about 1 minute. Improve velocity to medium-high and beat whites until light peaks type, 1 to 2 minutes.

  9. With mixer engaged on medium-high velocity, slowly and totally add syrup to egg whites. Beat until exterior of bowl is cool to the contact and whites are thick and glossy, about 7 minutes. Fold in toasted coconut.

  10. Unfold topping on cooled cake with a spatula, pulling up on meringue to create decorative peaks. Torch meringue to frivolously toast. In case you don’t have a torch, regulate oven rack to greater third and preheat oven to 450°F. Bake until golden, about 5 minutes.

Specific Instruments

Electrical mixer, rubber spatula, 13- by 9-inch baking dish, medium heavy-bottomed saucepan, candy thermometer, torch (non-obligatory, See Recipe Step 10)

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