Coconut Tres Leches Cake

 

This weekend my friends, Heidi and Zach, threw a little Cinco De Mayo party at their place. To celebrate, I whipped up a tres leches (three milks) cake for dessert! I actually never had tres leches cake until I was introduced to by a fellow Masterchef contestant. I kept her in mind while I made the cake and I think this cake would have made her proud. I put my own twist on the cake by adding coconut milk, making it a quatro leches cake really, but that sounds weird. In addition, I added milk powder to the cake batter to add some more milk-y flavor to the cake. The milk mixture is so good, it took just about all my willpower to not drink it straight from the bowl. There is just a hint of coconut flavor and it’s not overpowering at all. I balanced the flavor out with whipped cream that is only slightly sweet and a dust of Saigon cinnamon. Yum!

I might have had like 3 slices…#sorrynotsorry. It was a hit at the party, and I guarantee it’ll be a hit at your next event!

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tres leches cake

Tres Leches Cake


  • Total Time: 1 hour
  • Yield: one 9x13 cake 1x

Ingredients

Scale

Cake

  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 5 eggs
  • 1 tsp vanilla
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp milk powder

Milk

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

Whipped Cream topping


Instructions

Cake

  1. Pre-heat oven to 350 F
  2. Grease and flour a 9×13 pan. Set aside.
  3. Cream butter and sugar together until it is nice and fluffy.
  4. Add eggs one by one, mixing in between additions. Add vanilla and mix. Make sure to scrape down the sides of the bowl!
  5. In a large bowl, sift together flour, baking powder, baking soda, salt and milk powder together.
  6. Add dry ingredients to wet ingredients in 1/2 cup increments, mixing in between each addition.
  7. Pour into the 9×13 baking tin and spread evenly. Bake for 30 minutes and cool completely. Use a fork to poke a bunch of holes into the cooled cake. The more holes the better!

Milk

  1. In a medium bowl, whisk together evaporated milk, coconut milk, milk and condensed milk. Pour this mixture over the cake. Don’t worry, the cake will 100% soak up all this milk-y goodness!
  2. Refrigerate the cake while you make the whipped cream. (You can also keep the cake in the fridge overnight and top it with whipped cream the next day.)

Whipped Cream

  1. Pour heavy cream, powdered sugar and vanilla into a mixing bowl. Whip cream until you have stiff peaks. You can spread the whipped cream on top of the cake with a spatula or pipe it on with a piping bag.
  2. Dust the top with ground cinnamon. Refrigerate cake until ready to serve.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
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