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!
- 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!