Creamy Coconut Tres Leches | Coconut Milk Cake ♡ Bake With Me

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose flour is more budget-friendly.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream is lower in calories, and whipped topping is often cheaper.

Preheat the oven to 350F (177C).

In a bowl, mix 3 egg yolks with 7 tbsp of sugar until well combined.

Add 3 tbsp of milk to the egg yolk mixture and mix well.

In another bowl, combine 3/4 cup of all-purpose flour, 1/8 tsp salt, and 3/4 tsp baking powder.

Gradually add the dry ingredients to the egg yolk mixture and mix until smooth.

In a separate bowl, beat 3 egg whites until soft peaks form, gradually adding 3 and 1/2 tbsp of sugar until stiff peaks form.

Gently fold the egg whites into the cake batter.

Pour the batter into an 8x8 inch pan lined only at the bottom with parchment paper.

Bake for 35-40 minutes or until a toothpick comes out clean.

Let the cake cool completely before adding the milk mixture.

In a bowl, combine 3/4 cup coconut milk, 1/2 cup whole milk, and 2/3 cup sweetened condensed milk.

Remove the parchment paper from the cake and pour the milk mixture over the cake.

Refrigerate the cake for at least 3 hours before adding the whipped cream.

For the whipped cream, whip 1 cup heavy cream with 3 tbsp sugar, 1/2 tsp vanilla, and 2 tbsp coconut milk until stiff peaks form.

Spread the whipped cream over the chilled cake and sprinkle with toasted shredded coconut.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens