A sponge cake loaded with sweet milk and topped with whipped cream and toasted coconut, what is there not to love? It is sweet so I prefer to serve this with some black coffee. I made a tres leches cake last year for my Youtube channel and it was a hit among friends, family, and my most supportive subscribers. I ended up taking that exact recipe and just adding cream of coconut and toasted shredded coconut.
Next time I’m making pineapple tres leches and then finally 4 leches, maybe even throw a chocolate tres leches in the mix. Oh but wait, how about a 3 layer tres leches filled with fruit? That’s how much I enjoy a slice of tres leches cake.
You want the base to be a dry sponge cake, if it’s moist it won’t work.
The milk mixture will moisten things up. I could drink that entire bowl, but I won’t.
Kudos to my grandmother for being a team player and holding that slice up for me. I promised not to get her in the shot but I love this photo, sorry grandma. Ignore the aluminum wrapped food in the background.
Look at how moist and yummy that looks.
Serve with coffee and enjoy!
A sponge cake loaded with a sweet tres leches mixture, whipped cream, and toasted coconut makes this dessert the perfect slice of coconut heaven. Serve with a cup of coffee and enjoy!
- 1 cup all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup sugar
- 1 tsp vanilla extract
- 1/3 cup whole milk
- 5 large eggs separated
- 1 can condensed milk
- 5 ounce can evaporated milk
- 1 can cream of coconut
- 1 pint heavy cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups shredded sweetened coconut
- Preheat the oven to 350 degrees F.
- Sift the all-purpose flour, baking powder, and salt set aside.
- Using an electric mixer, beat the egg yolks and 1/2 cup sugar until the egg yolks turn a pale yellow color.
- Add the vanilla extract and milk, set aside.
- In a separate bowl using an electric mixer, beat the egg whites and remaining 1/2 cup sugar until firm peaks form. 5-6 minutes.
- Mix the flour mixture into the egg yolk mixture until well combined, then fold in the egg whites.
- Place the batter in a buttered 9x13 baking dish and bake for 35-40 minutes.
- In a large skillet over medium high heat toast the shredded coconut, stirring frequently until nicely toasted.
- Whisk the cream of coconut, condensed milk, and evaporated milk.
- Poke holes all over the cake and drizzle the milk mixture all over and refrigerate for 1 hour.
- To make the frosting, whip the heavy cream for 3-4 minutes or until it starts resembling whipped cream
- Add the powdered sugar and vanilla extract and mix for an additional 20 seconds.
- Frost the entire cake with the whipped cream, top with the toasted coconut, and enjoy!