Decadent Coconut Tres Leches Cake: A Tropical Twist on a Classic Dessert

Immerse yourself in the creamy, coconutty goodness of this Coconut Tres Leches Cake, a delightful variation of the traditional tres leches cake. Infused with the rich flavor of coconut through the cake, soaking liquid, and frosting, and finished with a sprinkle of toasted coconut flakes, this dessert is a luscious treat that’s sure to captivate your taste buds. The combination of sweetened condensed milk, heavy cream, and coconut milk soaked into a sturdy sponge cake creates a moist, flavorful base, perfectly complemented by a light, airy whipped frosting.

Why You’ll Love This: This Coconut Tres Leches Cake is a dream for coconut lovers, combining the cake’s moistness with the subtle sweetness and tropical flair of coconut. The textural contrast between the soft cake, creamy soak, and fluffy frosting, with the added crunch from toasted coconut flakes, makes every bite a delightful experience. It’s an excellent choice for celebrations, offering a refreshing twist on a beloved classic that’s both elegant and satisfying.

Perfect Occasion: Ideal for birthdays, holidays, or any special occasion that calls for a unique and indulgent dessert. This cake is also perfect for summer gatherings, offering a cool, tropical taste that pairs beautifully with warmer weather. Serve it as a sophisticated dessert at dinner parties or enjoy it as a decadent treat during a casual family gathering.

Decoration Tips: Enhance the cake’s appearance by generously topping it with toasted coconut flakes, creating a beautiful and inviting texture contrast. For an extra touch of elegance, garnish the cake with fresh edible flowers or thinly sliced lime wedges for a pop of color and a hint of citrus to complement the coconut flavor.

For the Toasted Coconut:

• 2 cups of sweetened flaked coconut

For the Cake:

• 5 large eggs, separated and at room temperature
• 1 cup of granulated sugar, divided
• 1/3 cup of whole milk
• 1 teaspoon of coconut extract
• 1 cup of all-purpose flour, spooned and leveled
• 1 1/2 teaspoons of baking powder
• 1/4 teaspoon of kosher salt

For the Soaking Liquid:

• 14 ounces of sweetened condensed milk
• 3 tablespoons of heavy cream
• 1/2 cup of coconut milk (liquid part only, reserve the cream)
• 1/2 teaspoon of coconut extract

For the Frosting:

• 1 3/4 cups of cold heavy cream
• 1/2 cup of powdered sugar
• 2 heaping tablespoons of coconut cream (reserved from the can)
• 3/4 cup of sweetened flaked coconut

Instructions:

1. Toast the Coconut: Preheat your oven to 325°F. Spread coconut flakes on a parchment-lined baking sheet, toast until golden, stirring every 3 minutes. Cool and store until use.
2. Bake the Cake: Beat egg yolks with ¾ cup sugar, add milk and extract, then dry ingredients. In another bowl, beat egg whites and remaining sugar to peaks and fold into batter. Bake in a greased 9-inch springform at 350°F for 35-40 minutes.
3. Soak the Cake: Mix condensed milk, heavy cream, coconut milk liquid, and extract. Pour over the warm, fork-poked cake. Cool, then chill.
4. Frost the Cake: Whip heavy cream, powdered sugar, and coconut cream to peaks. Fold in coconut flakes. Frost the cooled cake and top with toasted coconut.

Enjoy this heavenly Coconut Tres Leches Cake, where each layer of flavor and texture comes together to create a tropical dessert paradise. Perfect for any occasion that calls for a special, crowd-pleasing treat.