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

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Indulge in a slice of paradise with this Toasted Coconut Tres Leches Cake! 🥥🍰🌴 Ultra-moist, rich, and soaked in a sweet trio of milks, this tropical twist on the classic is finished with fluffy whipped topping and golden toasted coconut. ☁️✨ Each bite melts in your mouth with creamy goodness and a hint of island flavor. Perfect for celebrations, summer parties, or anytime you crave a luscious, dreamy dessert that wows! 🎉🍽️

Ingredients

Scale

Cake Ingredients:

  • 6 large eggs

  • 1 cup granulated sugar

  • 1 tablespoon vanilla bean paste (or vanilla extract as an alternative)

  • 1 cup all-purpose flour

Milk Mixture:

  • 1 can (14 ounces) sweetened condensed milk

  • 1 can (5 ounces) evaporated milk

  • ½ cup full-fat canned coconut milk (shake the can well before using)

  • 1 tablespoon coconut rum (optional for flavor)

  • 1 tablespoon spiced rum (optional or substitute with a splash of vanilla)

Topping:

  • 1 cup heavy cream

  • 2 teaspoons vanilla bean paste

  • ⅓ cup toasted coconut flakes

Preparation Notes:

  • Separate the eggs ahead of time and allow them to come to room temperature.

  • Toast the coconut flakes in a dry skillet over low heat until golden brown. Stir frequently to avoid burning.

  • Preheat your oven to 325°F (163°C) and grease a 9×13-inch baking dish.

Instructions

  • Preheat and Prepare Pan

    • Preheat your oven to 325°F (163°C).

    • Lightly grease a 9×13-inch glass or metal baking pan and set it aside.

  • Whip Eggs and Sugar

    • In a stand mixer with a whisk attachment (or using a hand mixer), beat the 6 large eggs on medium speed until foamy and pale yellow, about 2–3 minutes.

    • Gradually add 1 cup granulated sugar and continue beating until the mixture thickens and doubles in volume, roughly 6–8 minutes total.

    • Mix in 1 tablespoon vanilla bean paste until fully incorporated.

  • Fold in Flour

    • Sift 1 cup of all-purpose flour over the egg mixture to avoid clumping.

    • Gently fold the flour into the eggs using a spatula. Do this slowly and carefully to keep the batter airy.

  • Bake the Cake

    • Pour the batter into the prepared pan and smooth out the top with a spatula.

    • Bake for 25–30 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.

    • Let the cake cool in the pan for 10–15 minutes.

  • Poke and Soak

    • Using a skewer or fork, poke holes all over the top of the slightly warm cake.

    • In a bowl, combine the sweetened condensed milk, evaporated milk, coconut milk, and both rums (if using). Mix thoroughly.

    • Slowly pour the milk mixture over the cake, making sure to cover the entire surface and edges evenly.

    • Let the cake absorb the mixture at room temperature for 20 minutes, then refrigerate for at least 4 hours, preferably overnight.

  • Make the Whipped Topping

    • In a chilled bowl, beat 1 cup of heavy cream and 2 teaspoons of vanilla bean paste on high speed until soft peaks form.

    • Spread the whipped cream evenly over the chilled, soaked cake.

 

  • Finish with Toasted Coconut

    • Sprinkle the toasted coconut flakes over the whipped topping.

    • Chill the cake again for at least 30 minutes before serving to help the topping set.

Notes

  • Use Room Temperature Eggs: This ensures better volume when whipping. Cold eggs won’t trap as much air.
  • Do Not Overmix: When folding the flour into the egg mixture, mix just until combined to maintain a light and airy texture.
  • Let It Soak Fully: Patience pays off. The longer the cake soaks, the better the texture. Overnight soaking is ideal.
  • Toasting Coconut: Stir constantly and toast on medium-low heat. It browns quickly, so watch closely to avoid burning.
  • No Alcohol Version: If you prefer not to use rum, substitute with extra vanilla extract or coconut extract.
  • Sweetness Level: This cake is naturally sweet due to the condensed milk. You can slightly reduce the sugar in the batter if you prefer a milder sweetness.
  • Whipped Cream: Chill your mixing bowl and beaters before whipping the cream for better results.

Find it online: https://inarecipes.com/toasted-coconut-tres-leches-cake-a-tropical-twist-on-a-classic-dessert/