Coconut Tres Leches Cake Recipe

Prepare time: 25 mins
Ready in: 4 hrs

I’m Going To Make Coconut Tres Leches Cake Recipe.

Ingredients

  • Some Cake Flour
  • Baking Powder
  • Salt
  • Eggs
  • Yolks
  • White Granulated Sugar
  • Little Bit Of Coconut Extract
  • Whole Coconut Milk
  • Unsalted Butter

Directions

1

You’ll need some cake flour baking powder and salt.I have eggs that I have separated into yolks and whites granulated sugar a little bit of coconut extract.I’ve got some whole coconut milk unsalted butter that’s been softened at room temperature and that is it.I’ll show you in a little bit the actual milk mixture in the whipped cream topping but for now this is all.you’re going to need the oven preheated at 315 get a 13 by 9 inch baking pan ready with some parchment paper and spray with a little bit of nonstick spray that just ensures that nothing sticks and I’m going to make mine in my standing mixer that I have fitted with a paddle attachment and it could not be easier the first thing.

2

We’re going to do is cream together the butter it’s really nice and soft at room temperature which is perfect for when you’re trying to do something like this when you’re trying to cream it I’m going to do the butter and the sugar.I’m going to let these cream for a couple of minutes while that’s happening.I’m going to take my egg whites and I’m going to just whisk them within a hand electric whisk until they’re stiff peaks so,I’m going to let that go work on my egg whites and now Matthieu back to kind of proceed with a cake recipe okay I just want to give this a little bit of a scrape with my spatula and now I’m going to add o it over there then.

3

I’m going to add my egg yolks and then just a splash of coconut extract make sure you measure it because any other extract except for vanilla is incredibly strong and it will be completely overpowering now the coconut extract is actually quite optional.you can have the just natural flavor of the coconut coming through the coconut milk but I like to just kick things up a notch by adding a little bit of coconut extract to really drive home that coconut flavor and I’m just going to like these mix until they’re kind of incorporated and combined and then.we’ll pretty much add everything else perfect now.I’m going to make things really easy on myself by adding my dry ingredients right along with my coconut milk no need to really do it in any particular other you know any other step because everything just needs to go in and get mixed ups and this is whole coconut milk just make sure.

4

You shake the can really well and then give it a good mix until combined get this all off Oh make sure you scrape it off the beater because you want it in your ballet you don’t want to leave it behind but this is just looking glorious already it smells amazing very lovely and coconutty give it a good mix and then what I like to do just to kind of loosen up the batter a little bit.I’m going to add just a little bit of the egg whites that I have that I’ve got here that I whipped up and you can mix this in just kind of loosen it and then I’ll fold everything else in but just I’m not really doing this in any particular way.I just want to loosen it up and now this is much easier for me to fold in the rest of my egg whites without deflating them so add them in and then.

5

I’m sure you’ve seen this a million times but I’ll show you when you go ahead and fold in egg whites remove fold in anything you kind of start from the center with your spatula and flipped over like that okay that’s perfect.I’m going to pour this into my prepared pan try and get it all out of there if,you can you don’t want to eat anything behind and then you just try and get it as smooth as possible all this batter is just perfection and it smells so good you don’t even know how good the smells okay just trying to get this nice and even you don’t want to thicker pieces in some areas and thinner pieces in other areas you can see that.I’ve got the parchment paper kind of coming up the size you really don’t need to do that because to be very honest with you it’s really kind of best to serve its cake in the actual baking tin so that all the milk mixture kind of seeps in there but I’m like you’re all like the parchment on.

6
I’m going to pop this in the oven at 350 and I’ll be in there for about 25 to 30 minutes or until it’s fully cooked through.I just miss even now this little piece before judge me nuts and then I show you what it looks like when it’s done it’s my cake baked for exactly 30 minutes and what I want you to know is that when you first take it out of the oven it’s quite nice and puffy but then it will deflate and I’ve let it cool for about 20 minutes and it’s crucial that you don’t let the cool the cake cool completely otherwise it’s not going to absorb the milk mixture the way you need to so what I want you to do now is you just take your fork and you just kind of prick all over kind of stab the cake all over because the milk needs just a way to absorb now.

7
I am going to serve mine straight out of my baking pan because.I get down like that my friends know me for that but also because really unless you have a platter with really high sides that the milk mixture won’t kind of run out everywhere serving in a baking pan is the easiest way to go.I should have probably thought a little more about it and use my glass baking dish so he looked a little bit nicer but when you serve this nobody will know where where you serve it out of you know okay perfect let’s work on the milk mixture.what I have here is sweetened condensed milk evaporated milk and some leftover a cold coconut milk so,I’m going to add all three into a large measuring cup but you could just use a bowl of course you could if,you wanted to use a little more coconut extract.

8I’m not going to because I use coconut extract in the actual cake itself and I don’t want it to be overpowering and I do plan on serving it with some coconut toasted coconut on top so this is fine for me but they can do it everything anything you like and you know serene coconut milk just my if I have to have a guilty pleasure will probably be sweetened coconut milk.I can eat it right out of the can and often have let me just say away give everything a really good whisk because you want to make sure all three and the different look make sure it’s all really well combined okay perfect and then just take a small ladle and then just patiently start just covering the entire cake with your milk mixture now.

9Some people are going to ask why I don’t get what you’re doing it’s going to be really soggy well that’s the whole point of this cake it’s gonna get soggy it’s gonna be really wet but God it’s just a texture of a tres leches cake okay now this looks kind of insane you’re like what let the magic of time do its thing set it aside for like 45 minutes or so or however long it takes.I’ll take a good 45 minutes for all the milk to be completely absorbed into the warm cake and you want this to be completely cooled and then you pop it in the fridge just to keep it nice and chilled and then we’ll get ready to serve it.I am going to make a swing whipped cream to the lower top because that’s just how I roll and then one that’s one more ready for that.

10I’ll show you um I’ll show you the next step the cake has been sitting and soaking for about 45 minutes and as you can see this it’s making my mouth water it smells so amazingly coconutty and sweet and delicious the top it’s kind of like soaked up that juicy delicious delicious milk mixture ever so beautifully.I am just thrilled I cannot wait to get a bite into this.I have some whipped cream that I whipped up myself with just a little tiny bit of powdered sugar really not a whole lot because everything is so sweet but I like a little bit of whipped cream with my face lit cheesecake and then.

11I just like to kind of smear it all over the top and then optional yes but I did toast up some some shredded coconut and I’m going to top this with it because okay so so much for a small layer of whipped cream because homegirl and a little whipped cream happy today but that’s okay and then toasted coconut you don’t have to toast it if,you don’t want to I just quite like the texture and I like the color you know good balance all around and then you must of course serve it with a maraschino cherry when you go ahead and serve it well you don’t have to but I do when I serve him not gonna do this right now because.I’m incredibly impatient and I need to take a bite like yesterday right like right now.I’m gonna get a bite into this you know just take this corner over here oh it’s going to be fabulous.

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