Coconut Tres Leches Cake
Coconut Tres Leches Cake! Vanilla sponge cake is soaked with evaporated milk, half & half and a rich cream of coconut syrup then topped with billowy meringue frosting in this classic dessert.
Servings: 15 servings
Ingredients
- 1½ cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 8 tablespoons unsalted butter softened
- 1 cup granulated sugar
- 5 eggs
- 1½ teaspoons vanilla extract
For Syrup
- 12 ounces evaporated milk
- 15 ounces Cream of Coconut see notes
- 1 cup half & half
For Meringue Frosting
- 4 egg whites
- ½ teaspoon cream of tartar
- ½ cup water
- 1 cup light corn syrup
- 1½ ½ granulated sugar
Instructions
Make Sponge Cake
- Preheat the oven to 350°F. Grease a 13 by 9-inch metal pan and set aside.
- Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
- Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary.
- Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine.
- Add the flour mixture to the batter in 3 batches and mix just until combined.
- Transfer the batter to the prepared pan and spread evenly. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and a toothpick inserted in center comes out clean.
- Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely while you prepare the syrup.
Make Milk Syrup
- Whisk together the evaporated milk, cream of coconut and the half-and-half in a 1-quart measuring cup.
- Once combined, pour the mixture over the cake. Refrigerate the cake overnight.
Make Frosting
- Beat the egg whites with the cream of tartar in a large bowl until they form stiff peaks. Set aside.
- In a separate pan, mix the water, sugar, and corn syrup. Cook over a high heat, stirring constantly until a candy thermometer reads 230°F. Remove from heat.
- While beating the egg whites with an electric mixer, immediately pour the hot syrup into the egg whites; continue beating for about five minutes until thick and glossy.
- Let frosting cool in refrigerator. Spread or pipe a thick layer of the frosting on the cake.
- To serve, cut individual squares, top with a red maraschino cherry, and serve cold.
Notes
Cake Recipe from Alton Brown, Frosting Recipe from 3 Guys from Miami
Cream of Coconut is a coconut syrup made with sugar and coconut milk. It is typically used in cocktails and desserts. It is different than coconut cream. Some popular brands include Coco Lopez and Goya.