Layered Coconut Tres Leches Cake Recipes

TRES LECHES (MILK CAKE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
• Sift flour and baking powder together and set aside.
• Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
• Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
• Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
• Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!

COCONUT TRES LECHES CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Whisk flour, baking powder, and salt together in a medium bowl. Beat eggs and 1 cup sugar together on medium speed in a stand mixer until thick and light yellow, about 4 minutes. Add coconut and vanilla extracts. Turn mixer to low and add the flour in batches, alternating with the melted butter, and ending with the flour.
• Pour batter into the prepared pan and spread into an even layer.
• Bake in the preheated oven until golden brown and a cake tester comes out clean, 30 to 35 minutes. Let cool for 30 minutes.
• Whisk 1 can coconut milk, sweetened condensed milk, and evaporated milk together in a medium bowl. Poke holes all over the cake with a wooden skewer and pour the milk mixture over the top. Let cake cool for at least 2 hours, or overnight. Place 2 remaining cans of coconut milk in the refrigerator to chill.
• Scoop out the solid coconut cream from the tops of the cans, discarding the coconut water at the bottom. Whisk coconut cream and remaining 1/4 cup sugar together with an electric hand mixer until stiff peaks form. Spread over the top of the cake. Garnish with toasted coconut, lime, and sea salt. Cut into squares and serve.

2-LAYER TRES LECHES CAKE RECIPE BY TASTY

Steps:

• Whisk the flour, baking powder, salt, and cinnamon together in a medium bowl.
• In a separate large bowl, beat the eggs and sugar together with an electric mixer until light, fluffy, and nearly doubled in size, 6-8 minutes.
• Using a spatula, gently fold in the flour mixture until just combined (some streaks of flour are okay).
• Preheat the oven to 350°F (180°C).
• Combine the milk and vanilla extract in a liquid measuring cup or small bowl, then gently fold into the batter, mixing just to blend.
• Spray 2 9-inch (23 cm) round cake pans with nonstick cooking spray. Divide the batter between the pans.
• Bake until the cakes are golden brown around the edges and spring back slightly when pressed in the center, about 20-25 minutes.
• While the cakes are baking, combine the evaporated milk, coconut milk and condensed milk in a liquid measuring cup or small bowl and whisk to blend.
• Once the cakes are done, immediately remove the cakes from the pans and invert them onto a wire rack or baking sheet. Cool for 2 minutes. Then, poke the cakes all over with a fork.
• Return the cakes to the pans. Drizzle the condensed milk mixture over the cakes, letting it soak in. Let sit for 15 minutes.
• In a medium bowl, whip the heavy cream and powdered sugar with an electric hand mixer until stiff peaks form.
• Carefully transfer one of the cakes to a cake stand.
• Spread a layer of the whipped cream over the cake. Place the other cake on top and spread with the remaining whipped cream.
• Decorate with berries, if desired.
• Slice and serve.
• Enjoy!

LAYERED COCONUT TRES LECHES CAKE

Steps:

• Heat oven to 350°F.
• Beat egg whites in medium bowl with mixer on high speed until soft peaks form, adding cream of tartar after 20 sec. Gradually add 1/4 cup sugar, beating until stiff peaks form.
• Beat egg yolks in large bowl with mixer on high speed until blended. Gradually beat in remaining sugar until thickened and lemon colored. Combine flour and baking powder; gradually add to egg yolk mixture alternately with 2% milk, beating well after each addition. Blend in vanilla. Gently stir in egg whites.
• Pour into 2 (9-inch) parchment-lined round pans sprayed with cooking spray.
• Bake 25 min. or until toothpick inserted in centers comes out clean. Cool cakes completely in pans. (Do not remove cakes from pans.) Pierce cakes with large fork at 1/4-inch intervals.
• Mix coconut milk, condensed milk and sour cream until blended. Pour 1/2 cup milk mixture into medium bowl. Add COOL WHIP; whisk just until blended. Set aside. Pour remaining coconut milk mixture slowly over cakes, using about 1-1/4 cups mixture for each cake layer.
• Toss fruit with 1 cup of the COOL WHIP mixture. Place 1 cake layer on rimmed serving plate; top with fruit mixture. Sprinkle with half the coconut; cover with second cake layer. Spread remaining COOL WHIP mixture over cake; sprinkle with remaining coconut. Refrigerate 1 hour.

COCONUT TRES LECHES CAKE

Steps:

• Heat oven to 325°F Spray non-stick baking spray on 3 round cake pans. Separate eggs, and place yolks in a large mixing bowl. Reserve whites in a separate mixing bowl.
• Add sugar to yolks, and beat on high speed with an electric mixer until pale yellow and fluffy, about 5 minutes. Clean beaters, and whip egg whites to medium peaks, about 5 minutes.
• Using a rubber spatula, stir about 1/3 of the egg whites into the yolk mixture to lighten it. Then gently fold in remaining whites.
• Whisk flour with a dry whisk to aerate and break up any lumps, then sprinkle it over egg mixture. Use a rubber spatula to gently fold flour into egg mixture, just until there are no more white flour streaks. Don't overmix.
• Pour batter into the prepared cake pans, and bake until cakes are puffed and golden and the edges pull away from the sides of the pans, about 20 to 25 minutes.
• Remove cakes from the oven and place on a wire cooling rack. Allow to cool for a bit before trying to turn them out. When turning them out of the pan if they stick a bit gently run a knife around the edge of the cake to free it from the pan.
• Once the cakes are turned out, with a toothpick, poke holes all over the cakes (A LOT OF HOLES). Allow to cool for 15 minutes.
• In the meantime, in a medium bowl, whisk together the sweetened condensed milk, the evaporated milk, the coconut cream and 1/4 cup rum.
• Take the bottom cake layer and place it on a large plate or cake plate (you can't move this cake once it's assembled, so pick something with a little room around the edges because some liquid will collect at the bottom.).
• Pour 1 cup of the milk mixture over the layer. Then sprinkle the top of the layer with flaked coconut and add second layer. Pour 1 cup of milk mixture over the layer, sprinkle with flaked coconut and add the final layer. For the final layer, pour the rest of the mixture over the entire cake.
• Continue cooling cake, about 45 minutes more, spoon any collected milk mixture back onto the cake and then cover tightly with plastic wrap and refrigerate at least 4 hours or overnight.
• To decorate, whip cream, powdered sugar and 4 tablespoons of rum to medium peaks (you want it to be relatively stiff.).
• Gently ice cake with the whipped cream. The cake will be very soft, so use care to avoid damaging the layers.
• Toast flaked coconut in a large frying pan over medium heat. Cook, stirring often, until coconut is lightly toasted and browned. If coconut begins to burn, reduce heat. Remove from the pan immediately.
• Sprinkle toasted coconut in a layer on the top of the cake. Then garnish with chopped mango, strawberry, kiwi and any other fruit you like.

TOASTED COCONUT TRES LECHES CAKE

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Line a baking sheet with parchment paper. Spread the coconut evenly onto a baking sheet and toast until lightly golden brown, stirring every 3 minutes, for a total of 8-12 minutes.
• Remove from the oven and allow to cool completely. Store in an airtight container at room temperature until ready to use.
• Make sure you start by separating the egg yolks from the egg whites into two separate bowls.
• Preheat oven to 350º F. Grease and flour the bottom only of a 9-inch springform pan.
• Beat the egg yolks only with 3/4 cup sugar until light in color and doubled in volume.
• Stir in milk and vanilla.
• Mix in the flour and baking powder.
• In a separate bowl, beat egg whites and the remaining ¼ cup sugar until stiff peaks form.
• Gently fold 1/3 of the egg whites into the cake batter.
• Fold in remaining egg whites. Be careful not to mix too much. The fluffy egg whites are what gives this cake its soft texture.
• Pour batter into prepared pan. Bake in preheated oven for 35-40 minutes or until cake tester inserted into the middle comes out clean.
• Allow to cool 10 minutes.
• Poke holes in the top of the cake with a large fork.
• In a large bowl, combine the condensed milk, heavy cream and 1/2 cup of the liquid from the can of coconut milk. Save the cream for the topping. Mix in the coconut extract. Whisk vigorously until combined.
• Pour the milk mixture over the warm cake while it is still in the pan.
• Cool cake completely on a wire rack, then refrigerate until cold.
• In the bowl of a stand mixer (this works best if your bowl is cold) with the whisk attachment, whip the heavy cream, powdered sugar and coconut cream until it thickens and holds peaks.
• Fold in the shredded coconut.
• Loosen edge of cooled cake with knife before removing side of pan.
• Frost cake with the whipped cream, then top with the toasted coconut.
• Store the cake covered in the refrigerator.

COCONUT TRES LECHES CAKE

Steps:

• Heat oven to 325°F
• Butter a 13-by-9-inch glass baking dish.
• Separate eggs, and place yolks in a large mixing bowl. Reserve whites in a separate mixing bowl.
• Add sugar to yolks, and beat on high speed with an electric mixer until pale yellow and fluffy, about 5 minutes.
• Clean beaters, and whip egg whites to medium peaks, about 1 1/2 minutes.
• Using a rubber spatula, stir about 1/3 of the egg whites into the yolk mixture to lighten it.
• Then gently fold in remaining whites.
• Whisk flour with a dry whisk to aerate and break up any lumps, then sprinkle it over egg mixture.
• Use a rubber spatula to gently fold flour into egg mixture, just until there are no more white flour streaks. Don't overmix.
• Pour batter into the buttered baking dish, and bake until cake is puffed and golden and the edges pull away from the sides of the pan, about 20 to 25 minutes.
• Remove cake from the oven and place on a wire cooling rack.
• With a toothpick, poke holes all over the cake.
• Allow to cool for 15 minutes.
• In a medium bowl, whisk together three milks and rum, and pour mixture evenly over cake.
• Continue cooling cake, about 45 minutes more, then cover tightly with plastic wrap and refrigerate at least 4 hours or overnight.
• For toasted coconut, heat a large frying pan over medium heat.
• Add coconut and spread it in an even layer.
• Cook, stirring often, until coconut is lightly toasted and browned.
• If coconut begins to burn, reduce heat.
• Remove from the pan immediately.
• To serve the cake, whip heavy cream and powdered sugar to medium peaks (If you like, flavor it with a teaspoon of dark rum.)
• Top each cake slice with a mound of whipped cream, and garnish with toasted coconut.