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Coconut Tres Leches Cake

A delicate coconut-infused sponge prepared in three small layers, accompanied by a classic tres leches mixture, a lightly sweetened whipped topping, and a finish of toasted coconut.
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Course: Dessert
Keyword: Coconut Tres Leches Cake
Cook Time: 25 minutes
Cooling time: 10 minutes
Total Time: 35 minutes

Ingredients

For the cake:

  • 2 teaspoons vanilla extract or vanilla essence
  • 3/4 cup unsalted butter softened at room temperature
  • 2 1/4 cups sifted cake flour
  • 1 cup full-fat coconut milk
  • 1 1/2 cups granulated white sugar
  • 5 large egg whites brought to room temperature
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder

For the tres leches milk:

  • 1/2 cup sweetened condensed milk
  • 1/3 cup evaporated milk
  • 1/3 cup full-fat coconut milk

For the topping:

  • 1 teaspoon coconut extract or coconut flavoring
  • 2 cups heavy cream thoroughly chilled
  • 1/4 cup sweetened condensed milk

For the garnish:

  • toasted coconut flakes or shavings as needed for finishing

Instructions

  • Preheat the oven to 350°F (175°C). Grease and flour three 6-inch round cake pans, then set them aside.
  • In a separate bowl, sift together the cake flour, baking powder, and salt. This helps distribute the dry ingredients evenly and supports a finer crumb. Set the mixture aside.
  • Place the softened butter in the bowl of a stand mixer or use an electric mixer, and beat until smooth. Add the sugar and continue mixing on medium-high speed until the mixture appears pale and fluffy.
  • Reduce the mixer speed to low. Add the vanilla, then gradually pour in the egg whites so the batter absorbs the liquid evenly. If the mixture begins to look curdled, blend in a couple of teaspoons of the flour mixture to help it come back together. Scrape down the sides and bottom of the bowl as needed.
  • With the mixer still on low speed, add half of the dry ingredients to the butter mixture. Pour in the coconut milk, then add the remaining dry ingredients. Mix just until the batter is smooth and fully combined.
  • Divide the batter evenly among the prepared pans. Bake for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove the cakes from the oven and let them rest in the pans on a wire rack for 10 minutes.
  • Carefully turn the cakes out of the pans and allow them to cool completely on the wire rack before adding any topping or serving.

Notes

The ingredient list includes a tres leches milk mixture, whipped topping, and toasted coconut garnish; however, no additional preparation or assembly steps for those components were provided in the source method.