If you’re longing for a dessert that’s both refreshing and indulgent, this Coconut Lime Tres Leches Cake is your answer. It's a tropical twist on the classic tres leches, with zesty lime and creamy coconut making it irresistibly unique. Perfect for any occasion, this cake is sure to impress and delight.
All-purpose flour provides the structure for the cake, ensuring it holds up well to the milk soak. Baking powder gives it a light lift, while a pinch of salt enhances all the flavors.
Eggs are the backbone of this cake, with yolks adding richness and whites beaten to create a fluffy texture. Granulated sugar sweetens the batter, balancing the tartness of the lime.
Whole milk keeps the cake tender, while vanilla extract adds a subtle warmth. The trio of evaporated milk, sweetened condensed milk, and coconut milk forms the luxurious soaking liquid that makes this cake so moist.
Fresh lime juice cuts through the sweetness with a citrusy zing, and heavy whipping cream whipped with powdered sugar creates a pillowy topping.
Finally, toasted coconut flakes add a delightful crunch and a final hit of coconut flavor.
This Coconut Lime Tres Leches Cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of mango sorbet for an extra tropical flair. For a refreshing drink pairing, try serving it with iced hibiscus tea or a mojito to keep the citrus theme going.
First things first, preheat your oven to 350°F (175°C), and get that 9x13 inch baking dish greased up. You don’t want any sticking when it comes time to serve. In a medium bowl, whisk together the flour, baking powder, and salt. This dry mix will be key in getting the right cake texture.
In a large bowl, beat the egg yolks with 3/4 cup sugar until you see a pale yellow color. This usually takes a couple of minutes on high speed. Once pale and creamy, mix in the milk and vanilla extract. Gently fold in the dry ingredients until just combined, taking care not to overmix.
Now, in a separate bowl, it’s time to beat the egg whites. Start on high speed until soft peaks form, then gradually add the remaining 1/4 cup of sugar. Continue beating until you achieve stiff peaks. Carefully fold the beaten egg whites into the batter. This step is crucial for a light cake, so be gentle.
Pour the batter into your prepared dish and bake for 25-30 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Let it cool slightly before moving on to the next step.
While the cake cools, prepare the soaking mixture. In a bowl, whisk together evaporated milk, sweetened condensed milk, coconut milk, and lime juice. Once the cake is slightly cooled, use a fork to poke holes all over it. Slowly pour the milk mixture over, allowing it to soak in evenly.
Refrigerate the cake for at least 2 hours or overnight. This step is what gives the cake its signature moistness. Before serving, whip the heavy cream with powdered sugar until stiff peaks form, then spread over the cake. Top with toasted coconut flakes for that final touch.
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