Indulge in the heavenly flavors of this Tropical Coconut Tres Leches Cake, a sumptuous dessert that takes the traditional tres leches to a new level with a rich coconut twist. This cake features a light and fluffy base made from coconut and almond flours, soaked in a luxurious mixture of three types of coconut milk. The result is a moist, creamy cake with a delicate coconut flavor, enhanced by a topping of creamy Greek yogurt and a sprinkle of cinnamon for a touch of spice.
Why You’ll Love This: This cake is a coconut lover’s dream, offering layers of coconut flavor from the sponge to the soak and the topping. It’s perfect for those who appreciate a dessert that’s not too sweet but rich in texture and taste. The use of coconut and almond flours not only makes this cake gluten-free but also adds a subtle nuttiness that complements the creamy milks. The distinct layers of flavor and texture make each bite a delightful experience.
Perfect Occasion: This Coconut Tres Leches Cake is ideal for celebrations, especially during summer gatherings, tropical-themed parties, or any occasion where a light yet indulgent dessert is desired. It’s also a great choice for holiday feasts where you want to offer something uniquely delicious that’s sure to impress your guests.
Decoration Tips: Garnish the cake with thinly sliced strawberries and fresh mint leaves to add a burst of color and freshness. A light dusting of cinnamon not only enhances the flavor but also adds a warm, inviting aroma. For a festive touch, sprinkle edible flowers or shredded coconut on top just before serving.
Ingredients:
- For the Sponge:
- 40 grams of coconut flour
- ½ tablespoon of baking powder
- ½ tablespoon of vanilla extract
- 200 grams of almond flour
- ½ cup of unsweetened coconut milk
- 120 grams of monk fruit sweetener or preferred sweetener
- 115 ml of mild olive oil or coconut oil
- 5 large eggs (yolks and whites separated)
- For the Three Milk Mixture:
- 1 cup of coconut milk
- 1 cup of coconut cream
- 1 teaspoon of vanilla extract
- 1 cup of sugar-free condensed milk
- For the Topping:
- 1/3 cup of coconut cream
- 1 cup of natural Greek yogurt
- ½ teaspoon of vanilla extract
- For the Toppings:
- Ground cinnamon
- Fresh mint leaves
- Quartered strawberries
- Preferred sweetener, powdered or liquid
Instructions:
- Prepare the Sponge:
- Preheat your oven to 180°C (356°F). Grease an 18x18x4 cm cake pan.
- In a bowl, mix coconut flour, almond flour, and baking powder.
- In another bowl, whisk egg yolks with sweetener, coconut milk, oil, and vanilla extract until smooth.
- Gradually fold in the dry ingredients.
- Beat egg whites to stiff peaks and gently fold into the batter to incorporate air.
- Pour the batter into the prepared pan and bake for 20-30 minutes or until a toothpick comes out clean.
- Prepare the Three Milk Mixture:
- Whisk together coconut milk, coconut cream, sugar-free condensed milk, and vanilla extract.
- Assemble the Cake:
- Once the cake is cool, pierce it all over with a fork and evenly pour the three milk mixture over it.
- Let the cake absorb the milk mixture and refrigerate for at least 6 hours, preferably overnight.
- Prepare the Topping:
- Mix coconut cream, Greek yogurt, and vanilla extract until smooth.
- Spread over the chilled cake.
- Decorate and Serve:
- Garnish with ground cinnamon, fresh mint leaves, and strawberries.
- Sprinkle with your choice of sweetener before serving.
Enjoy this luscious Tropical Coconut Tres Leches Cake, a refreshing take on a classic that’s sure to bring a taste of paradise to your dessert table!
