Indulge in the luxurious flavors of the Tropical Coconut Tres Leches Cake, a sumptuous dessert that blends the richness of coconut with the delicate textures of a soaked sponge cake. This cake takes the traditional tres leches to a new level by incorporating coconut milk, cream, and powdered coconut, resulting in a moist, flavorful treat that’s perfectly balanced with a touch of rum and a whisper of nutmeg.
Why You’ll Love This:
This Coconut Tres Leches Cake is a dream come true for coconut lovers and those who appreciate a moist, creamy dessert. The cake soaks up a heavenly combination of three kinds of milk, each enhancing the coconut flavor while maintaining a fluffy texture. The addition of vanilla, rum, and optional nutmeg adds depth and warmth, making each bite a rich and comforting experience.
Perfect Occasion:
This cake is ideal for celebrations, holidays, or as a special treat for weekend gatherings. It’s particularly suited for summer parties or tropical-themed events, offering a refreshing and decadent dessert option. Serve it at brunches, afternoon teas, or as a luxurious dessert after a family dinner, and watch it become the highlight of your meal.
Decoration Tips:
For a beautiful and appetizing presentation, top your Coconut Tres Leches Cake with freshly whipped cream, sprinkled with sugar. Add chocolate shavings for an elegant touch, or consider topping with toasted coconut flakes to enhance its tropical theme. Fresh berries or a sprig of mint can also add color and a fresh contrast to the rich flavors.
Ingredients:
- Eggs (5, separated)
- Sugar (150 g, divided into 110 g for yolks and 40 g for whites)
- Vanilla extract (2 tsp)
- Rum (1 tsp, optional)
- Nutmeg (1 tsp, optional)
- Coconut milk (80 ml)
- Coconut powder (40 g)
- All-purpose flour (120 g)
- Baking powder (5 g)
- Condensed coconut milk (170 g)
- Heavy cream (150 g)
- Coconut milk (150 g for the milk mixture)
For the Whipped Cream:
- Heavy cream (150 g, at least 35% fat)
- Powdered sugar (20 g)
- Chocolate shavings (for garnish)
Instructions:
- Begin by preheating your oven to 170°C (338°F). Grease and line a 29×12 cm baking mold.
- Whisk together the egg yolks, 110 g of sugar, vanilla, rum, and nutmeg until light and fluffy.
- Stir in the coconut milk and coconut powder. Gradually add the sifted flour and baking powder, mixing until just combined.
- In a separate bowl, beat the egg whites with 40 g of sugar until stiff peaks form. Gently fold the whites into the batter.
- Pour the mixture into the prepared mold and bake for 25 minutes.
- While the cake bakes, combine the condensed coconut milk, additional coconut milk, and cream for the tres leches mixture.
- Once the cake is cooked and cooled, poke holes throughout and pour over the tres leches mixture. Allow to absorb for 30 minutes.
- Whip the heavy cream with powdered sugar until stiff peaks form, then spread over the cake. Garnish with chocolate shavings.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld.
Enjoy this divine Tropical Coconut Tres Leches Cake, a dessert that promises a delightful blend of textures and tropical flavors!
