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Coconut Tres Leches Cake

Coconut Tres Leches Cake
Coconut Tres Leches Cake

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Prep time

20m

Total time

1h 10m

Yields

24

Servings

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  • About this Recipe
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La Cocina Goya

Soaked with coconut milk and topped with whipped cream and rum, this tropical take on the classic Latin dessert will satisfy your sweet tooth.

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  • Ingredients
  • Directions

Ingredients

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Tres Leches Cake:

2 cups

all-purpose flour

2 tsp.

baking powder

½ tsp.

Salt

10

eggs, at room temperature

2 cups

granulated sugar, divided

cup

whole milk

Soaking Liquid:

1 can (12 oz.)

1 can (13.5 oz.)

GOYA® Coconut Milk

Pinch salt

Assembly:

1 cup

35% whipping cream

2 tbsp.

icing sugar

1 tbsp.

dark rum

cup

shredded coconut, toasted

Directions

Kitchen View

Step 1

Tres Leches Cake: Preheat oven to 350°F and position rack in center of oven. Grease x 13- x 9-inch baking pan; line with parchment paper.

Step 2

Sift flour, baking powder and salt into bowl. Separate eggs; place yolks in large bowl and whites in separate bowl. Using electric mixer, beat yolks and 3/4 cup sugar for 2 to 3 minutes or until thick and glossy. Add milk and vanilla; beat for 1 minute or until combined.

Step 3

Clean and dry beaters. Beat egg whites until frothy; add remaining sugar and beat until stiff peaks form.

Step 4

Whisk one-third of the flour mixture into yolk mixture. Slowly whisk in remaining flour mixture. Using rubber spatula, gently fold in egg whites until incorporated.

Step 5

Scrape batter into prepared pan; smooth top. Bake for 30 to 35 minutes or until tester inserted in center of cake comes out clean. Let cool in pan for 20 minutes. Using skewer or fork, poke holes all over cake. Let cool completely.

Step 6

Soaking Liquid: Whisk together GOYA® Sweetened Condensed Milk, GOYA® Evaporated Milk, GOYA® Coconut Milk and salt. Carefully drizzle one-third milk mixture over cake, allowing it to soak in completely. Repeat twice until entire milk mixture soaks into cake. Cover with plastic wrap; refrigerate for at least 6 hours or overnight.

Step 7

Assembly: Using electric mixer on medium speed, beat cream until starting to thicken. Slowly add sugar and rum, beating for 3 to 4 minutes or until stiff glossy peaks form.

Step 8

Invert cake onto serving platter. Peel off parchment paper. Spread whipped cream over top and sprinkle with coconut.

Tip by La Cocina Goya

Refrigerate cake in an airtight container for up to 5 days if desired.

Recipe Tags

Desserts & Drinks Over 60

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