🥥 Coconut Caramel Tres Leches Cake 💕🤩
A tropical twist on the classic tres leches cake — ultra-moist, rich with coconut flavor, and topped with luscious caramel. Perfect for celebrations or whenever you want something indulgent!
🧁 Ingredients
Cake:
- 1 cup all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- 5 large eggs (separated)
- 1 cup sugar (divided: ¾ cup + ¼ cup)
- ⅓ cup whole milk
- 1 tsp vanilla extract
- ½ cup shredded sweetened coconut (optional for extra texture)
Coconut Milk Soak (Tres Leches):
- 1 cup evaporated milk
- 1 cup sweetened condensed milk
- 1 cup full-fat coconut milk
Topping:
- 1½ cups heavy whipping cream
- 3 tbsp powdered sugar
- ½ tsp vanilla
- ½ cup caramel sauce (store-bought or homemade)
- Toasted coconut flakes (for garnish)
👩🍳 Instructions
1️⃣ Make the Cake
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Whisk flour, baking powder, and salt together.
- Beat egg yolks with ¾ cup sugar until pale and fluffy. Stir in milk and vanilla.
- Gently mix in dry ingredients. Fold in shredded coconut if using.
- In a separate bowl, beat egg whites until soft peaks form. Gradually add remaining ¼ cup sugar and beat to stiff peaks.
- Fold egg whites into batter gently.
- Pour into pan and bake 25–30 minutes until golden and set. Cool completely.
2️⃣ Soak It
- Whisk together evaporated milk, condensed milk, and coconut milk.
- Poke holes all over cooled cake using a fork or skewer.
- Slowly pour milk mixture evenly over cake.
- Refrigerate at least 4 hours (overnight is best!) for maximum flavor.
3️⃣ Add the Topping
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Spread over chilled cake.
- Drizzle generously with caramel sauce.
- Sprinkle toasted coconut flakes on top.
✨ Tips
- For deeper caramel flavor, use dulce de leche instead of regular caramel sauce.
- Lightly toast coconut in a dry pan until golden for extra crunch.
- Best served cold!