Super Moist Coconut Cake - Tres Leches Cake - Baking Cherry

Super Moist Coconut Cake – Tres Leches Cake


This Tres Leches Coconut Cake is made with a soft and fluffy sponge cake, soaked in a sweet mix of 3 kinds of milk, including coconut milk. The cake absorbs the mixture and becomes so soft and moist that it almost melts in your mouth! It’s simply delicious and a great summer dessert.

Active time: 20mins | Cook time: 35mins | Yield: 15

Print Recipe

 

Ingredients:
• For the Cake:
  • 6 Eggs at room temperature (separate the egg whites from the yolks)
  • 2 cups (360g) Caster Sugar
  • 2 1/2 cups (350g) All-Purpose Flour
  • 1 Tbsp Baking Powder
  • 3/4 cup (180ml) Coconut Milk, warm 
• For the Milk Mixture:
  • 1 can (14oz – 397g) Sweetened Condensed Milk
  • 1 cup (250ml) Whole Milk
  • 3/4 cup (180ml) Coconut Milk
• For the Topping: 
  • 1 cup (80g a 100g) Finely Shredded Coconut, unsweetened
Video:





 

• Cake:
  1. Grease with butter an 8×12 inch (20x30cm) rectangular cake pan. Set aside.
  2. Preheat the oven to 350°F (180°C).
  3. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed for about 3-4 minutes, gradually adding the sugar until stiff peaks form.
  4. Add the yolks, one at a time, mixing until well combined.
  5. Sift half of the flour and the baking powder over the mixture. Gently fold with a spatula, taking care not to deflate the egg whites.
  6. Add half of the coconut milk and stir gently.
  7. Repeat the process with the remaining flour and coconut milk.
  8. Pour batter into prepared pan and smooth the top.
  9. Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Assembling:
  1. Combine the sweetened condensed milk, whole milk, and coconut milk in a jug. Stir until well combined.
  2. With the cake still hot, use a fork to poke holes all over the cake. Cut it into squares, so the liquid can soak every slice.
  3. Slowly pour the milk mixture evenly over the cake and sprinkle shredded coconut on top.
  4. Cover and refrigerate for at least 3 hours or overnight.

Store in an airtight container in the fridge for up to 5 days.

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This Tres Leches Coconut Cake is made with a soft and fluffy sponge cake, soaked in a sweet mix of 3 kinds of milk, including coconut milk. The cake absorbs the mixture and becomes so soft and moist that it almost melts in your mouth! It's simply delicious and a great summer dessert.

Super Moist Coconut Cake – Tres Leches Cake
Prep time:
Cook time:
Total time:
Serves: 15
This Tres Leches Coconut Cake is made with a soft and fluffy sponge cake, soaked in a sweet mix of 3 kinds of milk, including coconut milk. The cake absorbs the mixture and becomes so soft and moist that it almost melts in your mouth! It’s simply delicious and a great summer dessert.
Ingredients
  • For the Cake:
  • 6 Eggs at room temperature (separate the egg whites from the yolks)
  • 2 cups (360g) Caster Sugar
  • 2 1/2 cups (350g) All-Purpose Flour
  • 1 Tbsp Baking Powder
  • 3/4 cup (180ml) Coconut Milk, warm
  • For the Milk Mixture:
  • 1 can (14oz – 397g) Sweetened Condensed Milk
  • 1 cup (250ml) Whole Milk
  • 3/4 cup (180ml) Coconut Milk
  • For the Topping:
  • 1 cup (80g a 100g) Finely Shredded Coconut, unsweetened
Instructions
Cake:
  1. Grease with butter an 8×12 inch (20x30cm) rectangular cake pan. Set aside.
  2. Preheat the oven to 350°F (180°C).
  3. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed for about 3-4 minutes, gradually adding the sugar until stiff peaks form.
  4. Add the yolks, one at a time, mixing until well combined.
  5. Sift half of the flour and the baking powder over the mixture. Gently fold with a spatula, taking care not to deflate the egg whites.
  6. Add half of the coconut milk and stir gently.
  7. Repeat the process with the remaining flour and coconut milk.
  8. Pour batter into prepared pan and smooth the top.
  9. Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Assembling:
  1. Combine the sweetened condensed milk, whole milk, and coconut milk in a jug. Stir until well combined.
  2. With the cake still hot, use a fork to poke holes all over the cake. Cut it into squares, so the liquid can soak every slice.
  3. Slowly pour the milk mixture evenly over the cake and sprinkle shredded coconut on top.
  4. Cover and refrigerate for at least 3 hours or overnight.
Notes
Store in an airtight container in the fridge for up to 5 days.