Coconut Tres Leche Cake is a slight variation to a classic Latin American cake that is often served at birthdays and other special occasions!
Tres Leche, which translated literally means 3 milks. Pastel Tres Leche or Tres Leche Cake is popular throughout South and Central America, as well as the Spanish speaking Caribbean. A light sponge cake is fed with a combination of 3 milks and then frosted with sweetened whipped cream. A light and creamy dessert, it is a great summertime dessert. Instead of your Strawberry Shortcake, this is a similar dessert you can try, as it is often decorated with strawberries.
Feeding cakes is the process of piercing the cake with a toothpick or a fork and then feeding the cake with a liquid for a few hours, allowing the cake to drink up all the liquid. It is very common to use alcohol in the process. This is how the classic Caribbean cake, Black Cake, is made as well as many Rum Cakes or Irish Whiskey cake. Although some might think this would make a soggy cake, but it does not. It actually produces a very soft and moist cake, even in this 100% whole wheat version.
In this coconut variation, I replaced one of the traditional three milks with coconut milk. If you love coconut as much as I do, let’s take a look at some of my other coconut treats you might want to try during this holiday season!
- Gluten Free Coconut Brownies
- Coconut Fruit Parfait
- Coquito Acaremelados – Coconut Caramel Balls
- Caribbean Coconut Roll
- Coconut Shortbread
IN THE MAKING
This cake is so light, soft and moist. A perfect cake for summertime! Now you have the recipe all ready when summer comes!
This is definitely the cake I want for my next birthday!
Coconut Tres Leche Cake
- ½ cup unsalted butter softened
- 1 cup sugar
- 5 eggs
- 2 teaspoons vanilla extract
- 1 ½ cups whole wheat pastry flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- Milk Feeding Ingredients:
- 12 oz. can evaporated milk
- 14 oz. sweetened condensed milk
- 1 cup coconut milk
- Whipped Cream Frosting Ingredients:
- 2 cups heavy cream
- 1 cup sugar
- 1 teaspoon vanilla extract.
- Garnish Ingredients:
- ¼ cup dessicated coconut
- Preheat oven to 350 F. Spray a 9x12 baking pan with non stick spray.
- In the bowl of an electric mixer, mix butter and sugar until light and creamy.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla extract and mix well, until thoroughly combined.
- Mix eggs at highest speed for 2 minutes, until they have slightly increased in volume.
- In a small bowl, combine flour, salt and baking powder.
- Add dry ingredients in two batches and mix until thoroughly combined.
- Transfer to prepared baking pan and spread batter in an even layer.
- Bake 25-30 minutes, until a toothpick/knife inserted comes out clean.
- Let cool completely.
- In a bowl, combine all the milk feeding ingredients and whisk together until thoroughly combined.
- With a toothpick, prick cake all over.
- Pour milk feeding over cake.
- Place in refrigerator for at least 4 hours.
- To make frosting, whisk cream, sugar and vanilla until whipped cream consistency.
- Remove cake from refrigerator and pour out excess milk.
- Flip cake over onto a serving platter. With a paper towel, wipe off milk around the edges.
- Top with whipped cream frosting.
- Garnish with dessicated coconut and blueberries.