Coconut Tres Leches Cake
This Coconut Tres Leches Cake is so soft and so moist! It's like a little sponge bursting with flavor! It will be love at first bite!
Servings: 15
Ingredients
For the Cake
- 4 eggs
- 1 cup white sugar
- 1½ cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup milk
- 1 teaspoon 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 13x9-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 ⅓ of the flour mixture alternatively with ½ 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!!