Best Toasted Coconut Tres Leches Cake Recipes

TOASTED COCONUT TRES LECHES CAKE

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Line a baking sheet with parchment paper. Spread the coconut evenly onto a baking sheet and toast until lightly golden brown, stirring every 3 minutes, for a total of 8-12 minutes.
• Remove from the oven and allow to cool completely. Store in an airtight container at room temperature until ready to use.
• Make sure you start by separating the egg yolks from the egg whites into two separate bowls.
• Preheat oven to 350º F. Grease and flour the bottom only of a 9-inch springform pan.
• Beat the egg yolks only with 3/4 cup sugar until light in color and doubled in volume.
• Stir in milk and vanilla.
• Mix in the flour and baking powder.
• In a separate bowl, beat egg whites and the remaining ¼ cup sugar until stiff peaks form.
• Gently fold 1/3 of the egg whites into the cake batter.
• Fold in remaining egg whites. Be careful not to mix too much. The fluffy egg whites are what gives this cake its soft texture.
• Pour batter into prepared pan. Bake in preheated oven for 35-40 minutes or until cake tester inserted into the middle comes out clean.
• Allow to cool 10 minutes.
• Poke holes in the top of the cake with a large fork.
• In a large bowl, combine the condensed milk, heavy cream and 1/2 cup of the liquid from the can of coconut milk. Save the cream for the topping. Mix in the coconut extract. Whisk vigorously until combined.
• Pour the milk mixture over the warm cake while it is still in the pan.
• Cool cake completely on a wire rack, then refrigerate until cold.
• In the bowl of a stand mixer (this works best if your bowl is cold) with the whisk attachment, whip the heavy cream, powdered sugar and coconut cream until it thickens and holds peaks.
• Fold in the shredded coconut.
• Loosen edge of cooled cake with knife before removing side of pan.
• Frost cake with the whipped cream, then top with the toasted coconut.
• Store the cake covered in the refrigerator.

COCONUT TRES LECHES CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with parchment, leaving about 4 inches of overhang on the long sides. Generously grease the parchment with the butter.
• In a stand mixer on low speed, beat the cake mix, water, oil, eggs and mashed bananas for 30 seconds. Raise the speed to medium and beat for another 2 minutes, scraping down the bowl as necessary.
• Pour the batter into the prepared baking pan. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool.
• Using the parchment "handles," remove the cake to platter. With a fork, poke holes every 1/2 inch in the top of the cake.
• In a large bowl, whisk together the condensed milk, coconut cream and whipping cream and then pour evenly over the top of the cake. Cover and refrigerate until the mixture is absorbed into the cake, at least 2 hours and up to 4 hours.
• For the frosting: In a stand mixer fitted with the whisk attachment, whip the cream to soft peaks. Turn off the mixer and add the coconut cream, powdered sugar and vanilla. Whip until stiff peaks form.
• Spread the frosting over the cake and garnish with the toasted coconut chips. Store loosely covered in the refrigerator.

COCONUT-LIME TRES LECHES CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease the bottom of a 9-by-13-inch baking pan with cooking spray. Set aside.
• Whisk together the flour, baking powder, salt and cinnamon in a medium bowl. Set aside.
• Beat the egg whites in a stand mixer fitted with a whisk attachment on medium speed until foamy, about 1 minute. With the mixer still on, slowly add 1/4 cup granulated sugar. Continue until shiny medium-stiff peaks form, about 2 minutes. Remove the egg whites to a medium bowl and set aside.
• Add the egg yolks and remaining 3/4 cup granulated sugar to the same bowl of the stand mixer with the same whisk attachment (no need to wash). Beat on medium speed until pale yellow and doubled in volume, 1 to 2 minutes. Add the milk and vanilla, then the lime zest and coconut, beating constantly. Reduce the speed to low and add the flour mixture until just combined.
• Using a rubber spatula, gently fold the egg white mixture into the batter in 3 additions until the egg whites are no longer visible.
• Pour the batter into the prepared pan and bake until a tester comes out clean, 18 to 20 minutes. Transfer the pan to a rack and let cool slightly.
• For the tres leches: Whisk together the sweetened condensed milk, evaporated milk and whole milk in a large measuring cup with a spout. Using a round metal skewer or a fork, poke holes all over the top of the cake, but don't go all the way down to the bottom (this will help the cake absorb the milk!). Pour the milk all over the cake very slowly and a little at a time (this will help distribute the milk throughout the cake). When all of the milk has been poured into the cake and absorbed, cover and refrigerate 2 to 3 hours, preferably overnight.
• For the topping: Combine the heavy cream, powdered sugar, cinnamon and salt in a stand mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form, 1 to 2 minutes. Dollop, then spread over the top of the cake. Sprinkle with the coconut, then then the lime zest. Cut into 15 rectangles. Serve immediately or store in the refrigerator.

COCONUT TRES LECHES CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan.
• In large bowl, beat cake mix, water, oil, egg whites and coconut extract with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake as directed on box for 13x9-inch pan. Cool 5 minutes. With long-tined fork, poke top of hot cake every 1/2 inch, wiping fork occasionally to reduce sticking. In medium bowl, mix milk, 3/4 cup of the whipping cream and the cream of coconut with whisk until blended. Microwave on High about 1 minute 30 seconds or until heated. Carefully pour mixture over top of warm cake. Cover; refrigerate 3 hours or until chilled.
• In small bowl, beat remaining 1 1/4 cups whipping cream with electric mixer on high speed until stiff (do not overbeat). Spread over cake; sprinkle with coconut. Cut cake into squares; serve with any remaining cream mixture from pan. Garnish with kiwifruit. Store covered in refrigerator.

COCONUT TRES LECHES CAKE

Steps:

• Bake the cake in a 9-by-13-inch baking dish, following the package instructions. Let cool for 30 minutes.
• In a large bowl, whisk together the almond milk, sweetened condensed coconut milk, coconut milk and vanilla.
• Poke holes all over the cake. Pour the milk mixture over the top, a little at a time, letting it soak, so that the liquid doesn't overflow. Cover and let soak in the refrigerator for at least 10 or up to 24 hours. (The cake should have absorbed all of the liquid, and there should be no liquid pooled on the top or sides.)
• Spread the whipped cream evenly over the cake, then sprinkle the toasted coconut all over the top. Serve chilled or at room temperature.