Recipe Image

Servings:

Coconut Tres Leches Cake

This sweet and moist cake is a Latin American favorite. In our tropical version, we make it with GOYA® Coconut Milk for an even more exquisite touch. Coconut Tres Leches Cake, a luscious dessert that will sweeten your next holiday party!

Recipe and image provided by and used with permission of Goya Foods, Inc.

Total Time

1hr 10min

5.0

1 Rating

Author: Goya

Servings:

Ingredients

Tres Leches Cake

•

2 cups

All-Purpose Flour

•

2 tsp

Baking Powder

•

1/2 tsp

Salt

•

Eggland's Best Classic Eggs , room temperature

•

2 cups

Granulated Sugar , divided

•

2/3 cup

Whole Milk

•

1 tsp

Vanilla Extract

Soaking Liquid

•

1 can
(14 oz)

Sweetened Condensed Milk

•

1 can
(12 fl oz)

Evaporated Milk

•

1 can
(13.5 oz)

Coconut Milk

•

1 pinch

Salt

Assembly

•

1 cup

Kemps Heavy Whipping Cream

•

2 Tbsp

Powdered Confectioners Sugar

•

1 Tbsp

Dark Rum

•

2/3 cup

Unsweetened Shredded Coconut , toasted

Cooking Instructions

Preheat oven to 350 degrees F (180 degrees C) and position rack in center of oven. Grease x 13- x 9-inch baking pan; line with parchment paper.

Sift All-Purpose Flour (2 cups) , Baking Powder (2 tsp) and Salt (1/2 tsp) into bowl. Separate Eggland's Best Classic Eggs (10) ; place yolks in large bowl and whites in separate bowl. Using electric mixer, beat yolks and 3/4 cup Granulated Sugar (3/4 cup) for 2 to 3 minutes or until thick and glossy. Add Whole Milk (2/3 cup) and Vanilla Extract (1 tsp) ; beat for 1 minute or until combined.

Clean and dry beaters. Beat egg whites until frothy; add remaining Granulated Sugar (1 1/4 cups) and beat until stiff peaks form.

Whisk one-third of the flour mixture into yolk mixture. Slowly whisk in remaining flour mixture. Using rubber spatula, gently fold in egg whites until incorporated.

Scrape batter into prepared pan; smooth top. Bake for 30 to 35 minutes or until tester inserted in center of cake comes out clean. Let cool in pan for 20 minutes. Using skewer or fork, poke holes all over cake. Let cool completely.

Whisk together Sweetened Condensed Milk (1 can) , Evaporated Milk (1 can) , Coconut Milk (1 can) and Salt (1 pinch) . Carefully drizzle one-third milk mixture over cake, allowing it to soak in completely. Repeat twice until entire milk mixture soaks into cake. Cover with plastic wrap; refrigerate for at least 6 hours or overnight.

To assemble, using electric mixer on medium speed, beat Kemps Heavy Whipping Cream (1 cup) until starting to thicken. Slowly add Powdered Confectioners Sugar (2 Tbsp) and Dark Rum (1 Tbsp) , beating for 3 to 4 minutes or until stiff glossy peaks form.

Invert cake onto serving platter. Peel off parchment paper. Spread whipped cream over top and sprinkle with Unsweetened Shredded Coconut (2/3 cup) .

Nutrition Per Serving

CALORIES

449

FAT

20.3 g

PROTEIN

10.5 g

CARBS

57.1 g