Coconut Tres Leches Cake
Jellibean Journals
Jellibean Journals
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 12 Ingredients
  • 1 cup sugar, divided 5 eggs, separated ½ cup milk ½ teaspoon vanilla extract 1½ cups all purpose flour 2 teaspoons baking powder ½ teaspoon salt ½ teaspoon cream of tartar (or a pinch of salt) Milk Syrup 2 tablespoons coconut rum 1 can (13.5-14 oz.) coconut milk 1 can (12 oz.) evaporated milk 1 can (14 oz.) sweetened condensed milk Whipped Cream Frosting 2 cups chilled whipping cream 2 tablespoons confectioners' sugar ½ teaspoon vanilla extract 1 cup toasted dried shredded coconut, for decorating Instructions Preheat oven to 350F. Butter a 9x13" baking dish. Beat ¾ cup sugar with egg yolks until fluffy, approximately 5 minutes Folk in milk, vanilla, flour, and baking powder. Beat egg whites to soft peaks with cream of tartar. Add ¼ cup sugar to beat on high until firm and glossy. Fold whites into batter in three parts. Pour into baking dish and bake 30-35 minutes until a toothpick inserted removes clean. Meanwhile, toast coconut in a dry skillet stirring frequently until it reaches a golden color. Remove from skillet to prevent over-browning and set aside. While cake is still warm run a knife along the edge of the pan to loosen up the cake. Use a fork prick holes all over the top of the cake, making sure to get to the bottom of the pan. Combine milk mixtures and pour over the top of the cake trying to get the entire cake evenly soaked. Cover with plastic wrap and refrigerate. Whip cream with confectioners' sugar to stiff peaks and smooth over the cake. Top with toasted coconut. Best served the next day. Keep cake refrigerated and tightly covered. 3.2.1311



Log in or Register to write a comment.