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Picture of Tres Leches de Coco (Coconut Tres Leches Cake) Recipe
south american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 10596 kcal 530 %
  • Fat 485 g 747 %
  • Saturated 372 g 1861 %
  • Carbs 1444 g 481 %
  • Fiber 24 g 94 %
  • Protein 185 g 369 %
  • Cholesterol 1667 mg 556 %
  • Sodium 7356 mg 307 %
  • Calcium 4332 mg 433 %
  • Magnesium 895 mg 213 %
  • Potassium 7300 mg 155 %
  • Iron 54 mg 298 %
  • Zinc 25 mg 232 %
  • Phosphorus 6101 mg 872 %
  • Vitamin A 2102 µg 234 %
  • Vitamin C 32 mg 36 %
  • Thiamin (B1) 3 mg 268 %
  • Riboflavin (B2) 8 mg 586 %
  • Niacin (B3) 24 mg 149 %
  • Vitamin B6 2 mg 184 %
  • Folate equivalent (total) 1116 µg 279 %
  • Vitamin B12 7 µg 303 %
  • Vitamin D 13 µg 87 %
  • Vitamin E 9 mg 58 %
  • Vitamin K 16 µg 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Tres Leches de Coco (Coconut Tres Leches Cake) Recipe

Ingredients

  • For the Cake:
  • 2 cups all-purpose flour, sifted
  • 4 teaspoons baking powder
  • 6 large eggs, separated and at room temperature
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 1/2 cup milk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups sweetened shredded coconut
  • For the Coconut Milk Bath:
  • 2 (13.5-ounce) cans coconut milk
  • 2 (14-ounce) cans sweetened condensed milk
  • 1 cup heavy cream
  • For the Toasted Meringue Topping:
  • 1 1/3 cups sugar
  • 1/4 cup water
  • 2 tablespoons light corn syrup
  • 6 large egg whites, at room temperature
  • 1/4 teaspoon salt
  • 2 cups toasted sweetened shredded coconut (See Notes)

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