This Tropical Coconut Tres Leches Cake brings a delightful twist to the classic dessert with its refreshing coconut and pineapple flavors. Perfect for summer gatherings or anytime you crave a taste of the tropics, this cake is a moist, creamy, and indulgent treat that’s sure to impress.
All-purpose flour forms the base of the cake, providing structure and texture. The baking powder helps the cake rise, while a pinch of salt balances the sweetness. The stars of the show, the egg yolks and sugar, create a rich and airy batter when beaten together. Adding whole milk and vanilla extract brings out a creamy and fragrant flavor.
The trio of milks—evaporated milk, sweetened condensed milk, and coconut cream—soaks the cake, making it incredibly moist. Crushed pineapple infuses a fruity burst. For the topping, heavy cream whipped with powdered sugar and coconut extract delivers a light, fluffy finish, while toasted coconut flakes and pineapple slices add a decorative and flavorful garnish.
This cake pairs wonderfully with a refreshing coconut or pineapple sorbet. You can also serve it with a chilled tropical drink, like a piña colada or a mango smoothie, to enhance the island vibe.
Start by preheating your oven to 350°F (175°C) and greasing a 9x13 inch baking pan. In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside for now. In a large bowl, beat the egg yolks with 3/4 cup of sugar until the mixture becomes pale and creamy. Stir in the milk and vanilla extract, combining everything smoothly.
Gently fold the dry flour mixture into the yolk mixture until just combined. In a separate clean bowl, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 1/4 cup of sugar while continuing to beat until stiff peaks form. Carefully fold the egg whites into the cake batter in three batches, ensuring you maintain the airiness.
Pour the batter into your prepared pan and bake for 25-30 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan, then poke holes all over the surface with a fork. In a bowl, whisk together the evaporated milk, sweetened condensed milk, coconut cream, and crushed pineapple. Slowly pour this milk mixture over the cooled cake, making sure it seeps into all those holes. Cover and refrigerate for at least 4 hours, or overnight for best results.
Before serving, whip the heavy cream with powdered sugar and coconut extract until soft peaks form. Spread this whipped cream over the chilled cake. Garnish with toasted coconut flakes and pineapple slices for an extra touch of tropical flair.
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