A soft and moist cake that feels like a sponge soaked in condensed milk and coconut. Yes, this is my delicious and irresistible Coconut Tres Leches Cake.
Cakes are a big thing in my house, specially if it is a birthday cake.
This month we had a birthday here, and the rule is that the birthday person gets to choose the place where we’ll go for dinner, and the cake they want to eat.
100% of the time they pick my cakes instead of a store bought. That makes me happy, because although I know I’ll have some extra work, at least I know that my cakes are good, right? 🙂
But picking a cake is not always an easy task. My kids get so excited about all the different flavors and combinations they can make! The condensed milk and strawberry is always on the top of the list. Brigadeiro cake is also a great pick, but the soaking wet tres leches cake is always the first choice for my oldest son and my husband. So, this week we ate the delicious Coconut tres Leches cake, which we nicknamed as “bolo de coco molhadinho” (wet coconut cake).
This cake is very easy to make. The recipe for the batter I got from my friend Elaine, who is an amazing baker. I just added some salt and vanilla to the original recipe to enhance the flavor. Then I transformed it into a tres leches cake, with a coconut twist on top. Delicious!
Making the batter
The batter is very simple to make. You start mixing all dry ingredients into a bowl and set it aside. Then, in a mixing bowl, beat the egg whites until stiff peaks are formed. As you get the peaks add the yolks, one at a time, to make sure you keep it fluffy. After incorporating the yolks, with the mixer on low, slowly add the sugar. Last, but not least, incorporate the dry ingredients, alternatively with the milk (mixed with the vanilla extract). Start with the flour mix, then add the milk, and keep it going until it’s all added.
Bake it at 350ºF (180ºC) for approximately 30 minutes. To tell when the cake is done, it should have a golden color and spring back as you gently touch the center.
Preparing the Tres Leches
This is the most easy and delicious part, specially because after you’re done, you can scrape the sweetened condensed milk can, and have a minute of pure pleasure!
Really, the only thing you need to do is open 3 cans (sweetened condensed milk, evaporated milk and coconut milk) and blend everything together in a big pitcher. It’s that simple!
Assembling the Coconut Tres Leches Cake
When the cake is done, poke the whole cake with a fork, all the way to the bottom.
After poking the whole cake, slide a knife around the cake. This will allow the liquid to run around the cake, moistening the sides and bottom of the cake. Pour the condensed milk mixture all over it. You will see all that delicious liquid being absorbed by the cake, right before your eyes.
Cover the cake with some shredded or flaked coconut and refrigerate for at least 2 hours before serving.
Make sure you won’t miss anything. Follow Simple Living Recipes on:
Coconut Tres Leches Cake
Ingredients
For the Cake
- 4 eggs
- 1 cup white sugar
- 11/2 cup all purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 1 tsp vanilla
To Moisten the cake
- 1 can sweetened condensed milk
- 1 can coconut milk
- 1 can evaporated milk
To top the Cake
- 1 cup shredded or flaked coconut
Instructions
- For the cakeHeat oven to 350°F (325°F for dark or nonstick pan). Spray and flour bottom and sides of a 13×9-inch pan. In a bowl, mix together flour, salt and baking powder, and set it aside.With the help of a mixer, beat the egg whites until stiff peaks are formed. Once you get the peaks, add the yolks, one by one, on low speed. Wait each one of them to be well incorporated before adding the next one. When done with the yolks, start adding the sugar, slowly. After the sugar, it is time for the remaining dry ingredients that were set aside and the milk mixed with the vanilla. Add 1/3 of the flour mixture alternatively with 1/2 of the milk, and keep doing it until everything has been added and incorporated, but don't over mix the batter.Pour into pan. Bake it for about 30 minutes or until you see it is golden brown and it springs back when touched on the center. (You can also test with the toothpick, if you prefer. It should come out clean).To Moisten the CakeMix together, in a pitcher, the sweetened condensed milk, coconut milk and evaporated milk. Wait for the cake to be done. Poke holes in the cake with a fork, and run a knife around the edges of the cake, to make sure that the liquid will be able to be absorbed through the sides and bottom of the cake, and then pour the liquid all over the cake.Topping the CakeWait for the liquid to be absorbed, and sprinkle coconut (shredded or flaked) all over the cake.Refrigerate for at least 2 hours before serving.Enjoy!!
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Magali says
I’m starting prepare the tres leches cake!!! The photos look amazing!!! My fingers are crossed for baking it !
Lilian Vallezi says
That’s great!! Let us know how it turned out for you! And thanks for your comment!!
Simone says
We love Lilian and her recipes! This cake is no exception. Being served chilled, it’s a perfect dessert for summertime. So much flavor!
Lilian Vallezi says
Awwww… Thank you for your sweet words, Simone!! I’m so glad you liked it!!
Julian says
We tried this for the first time yesterday and it is amazingly delicious! In fact, my mother-in-law said the only troubling issue is that she couldn’t stop eating it! Thank you, Lillian for such a great and easy-to-follow recipe.
Lilian Vallezi says
You’re more than welcome, Julian! I’m so glad to know that you and your family enjoyed this cake!
Avril Migoni says
Wonderfully delicious cake and easy recipe to make. My whole family even those that aren’t fans of coconut.
Lilian Vallezi says
I’m so happy to hear that, Avril! My son who doesn’t like coconut also enjoys this cake!
Charles says
It’s sooo goood! Especially on the day after!
Lilian Vallezi says
Thanks Charles!! I agree! It gets better as it chills and soaks up all the good stuff!