Moist, creamy, and oh-so-sweet, this easy cake is a showstopper.
Coconut Tres Leches Cake
Makes 1 (13×9-inch) cake
Ingredients
- 2⅔ cups all-purpose flour
- 2 cups plus 2 tablespoons sugar, divided
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1⅓ cups whole milk, room temperature
- ⅔ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
- 2 egg yolks, room temperature
- 2 cups heavy whipping cream, room temperature and divided
- 1 (14-ounce) can sweetened condensed milk
- 1 (13.5-ounce) can unsweetened coconut milk
- Garnish: toasted unsweetened flaked coconut
Instructions
- Preheat oven to 325°. Spray a 13×9-inch baking pan with baking spray with flour.
- In the bowl of a stand mixer fitted with the paddle attachment, combine flour, 2 cups sugar, baking powder, and salt. With mixer on low speed, add milk, melted butter, and vanilla, beating until almost smooth, stopping to scrape sides of bowl. Add eggs and egg yolks, one at a time, beating well after each addition. Spread batter into prepared pan. Gently tap pan on countertop to release air bubbles.
- Bake until top is golden brown and a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool slightly on a wire rack, about 5 minutes. Using a fork or wooden pick, prick warm cake all over.
- In a large bowl, whisk together ½ cup cream, condensed milk, and coconut milk until combined; slowly pour milk mixture all over cake. Cover and refrigerate until milk mixture has completely absorbed, at least 6 hours or up to overnight.
- In another large bowl, beat remaining 2 tablespoons sugar and remaining 1½ cups cream at medium speed until soft peaks form. Spread onto chilled cake. Garnish with toasted coconut just before serving, if desired.
