Tres Leches Cake With Crema De Coco Recipe

Name: Tres Leches Cake With Crema De Coco
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: Serves 1 or more
Ingredients: 6 large eggs; 1 ½ cups granulated sugar; Cold Water; 2 teaspoons vanilla extract; Gold Medal All Purpose Flour; 2 ½ teaspoons baking powder; ½ teaspoon salt; Sweetened Condensed Milk; 1 cup heavy whipping cream; Cream Of Coconut; Light Rum; 2 tablespoons powdered sugar; Flaked Coconut; Strawberry; Kiwi Fruits

Indulge in this heavenly Tres Leches Cake, infused with the rich, tropical essence of coconut cream! This moist and decadent cake is soaked in a luscious three-milk mixture and topped with a light and airy coconut whipped cream, fresh strawberries, and kiwi. A truly unforgettable dessert experience!

Prep Time 20 mins

Cook Time 50 mins

Calories 5225.9 kcal

Protein 183g

Rating 0.0 (1 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Tres Leches Cake With Crema De Coco

6 large eggs
1 ½ cups granulated sugar
Cold Water
2 teaspoons vanilla extract
Gold Medal All Purpose Flour
2 ½ teaspoons baking powder
½ teaspoon salt
Sweetened Condensed Milk
1 cup heavy whipping cream
Cream Of Coconut
Light Rum
2 tablespoons powdered sugar
Flaked Coconut
Strawberry
Kiwi Fruits

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Tres Leches Cake With Crema De Coco? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Tres Leches Cake With Crema De Coco

Preheat oven to 350°F (175°C). Grease and flour an 11x7-inch glass baking dish.
In a large bowl, beat eggs with an electric mixer on high speed until light and fluffy (about 5 minutes).
Gradually add granulated sugar, beating until thick and lemon-colored (about 5 minutes).
Beat in water and vanilla extract on low speed until just combined.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Pour batter into the prepared baking dish and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
While the cake cools, prepare the Tres Leches sauce: In a bowl, whisk together evaporated milk, sweetened condensed milk, and heavy cream.
Once the cake is completely cool, poke holes all over the top using a toothpick or fork.
Slowly pour the Tres Leches sauce over the cake, allowing it to soak in completely. Cover and refrigerate for at least 2 hours, or until most of the sauce is absorbed.
Meanwhile, prepare the coconut whipped cream: In a chilled bowl, beat heavy cream and powdered sugar with an electric mixer on high speed until soft peaks form. Gently fold in toasted coconut flakes.
Once the cake is well-soaked, top with the coconut whipped cream, sliced strawberries, and kiwi.
Serve and enjoy!