Coconut Tres Leches Cake
Coconut lovers, meet your new favorite cake! We infused the traditional Latin American dessert with a quartet of coconut so each bite is a velvety, melt-in-your-mouth experience with tropical flair.
Coconut Tres Leches Cake
Makes 1 (13×9-inch) cake
Ingredients
1¾ cups (219 grams) cake flour1 cup (200 grams) granulated sugar½ cup (113 grams) unsalted butter, room temperature½ cup (112 grams) virgin coconut oil, melted and cooled4 large eggs (200 grams), room temperature2½ teaspoons (12.5 grams) baking powder2 teaspoons (8 grams) vanilla extract1¼ teaspoons (3.75 grams) kosher salt1½ cups (360 grams) well-shaken full-fat canned coconut milk1 cup (240 grams) cream of coconut1 cup (240 grams) heavy whipping creamVanilla Whipped Cream (recipe follows)Garnish: toasted sweetened flaked coconut
Instructions
Preheat oven to 350°F (180°C). Using a pastry brush, lightly brush bottom of a 13×9-inch baking pan with baking spray with flour. (Do not brush sides of pan.)
In a large bowl, vigorously whisk together flour, sugar, butter, coconut oil, eggs, baking powder, vanilla, and salt until well combined, about 5 minutes. Spread batter into prepared pan. Tap pan on a kitchen towel-lined counter several times to release any air bubbles.
Bake until golden brown and a wooden pick inserted in center comes out clean, about 20 minutes. Let cool in pan on a wire rack for 30 minutes. Run a sharp knife around edges of pan to loosen cake.
In a liquid-measuring cup, whisk together coconut milk, cream of coconut, and cream until well combined.
Using a small wooden skewer, poke holes all over warm cake. Slowly pour coconut mixture all over cake. Let cool completely. Cover and refrigerate cooled cake for at least 4 hours or up to overnight.
Just before serving, spread Vanilla Whipped Cream onto cake, and garnish with flaked coconut, if desired. Cover and refrigerate for up to 3 days.
Notes
PRO TIP: Cream of coconut is a sweetened version of coconut cream, which is a combination of coconut water and coconut meat. Cream of coconut is often used in cocktails, so you’re likely to find it in the wine, beer, and mixers section of your grocery store.
Vanilla Whipped Cream
Makes about 5 cups
Ingredients
2 cups (480 grams) cold heavy whipping cream⅔ cup (80 grams) confectioners’ sugar1 teaspoon (4 grams) vanilla extract
Instructions
In the bowl of a stand mixer fitted with the whisk attachment, beat all ingredients at low speed until well combined. Increase mixer speed to medium-high, and beat until medium peaks form, 2 to 3 minutes.
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