Mango Coconut Tres Leches Cake
Experience a tropical twist on the classic tres leches cake with this Mango Coconut Tres Leches Cake. Soaked in a rich blend of coconut milk, evaporated milk, and sweetened condensed milk, this cake is layered with fresh mango puree and topped with whipped coconut cream. Perfect for celebrations or a refreshing dessert.
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1 cup Granulated sugar
- 4 large Eggs
- 1 teaspoon vanilla extract
- 1 cup coconut milk
- 1 cup evaporated milk
- 1 cup sweetened condensed milk
- 1 cup fresh mango puree
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 cup toasted coconut flakes
Instructions
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Step 1:
Preheat your oven to 350°F (175°C).
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Step 2:
In a bowl, whisk together the flour, baking powder, and salt.
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Step 3:
In a separate bowl, cream the butter and sugar until light and fluffy.
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Step 4:
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
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Step 5:
Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk, until just combined.
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Step 6:
Pour the batter into a greased 9x13 inch baking dish and bake for 25-30 minutes, or until a toothpick comes out clean.
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Step 7:
In a bowl, whisk together the coconut milk, evaporated milk, and sweetened condensed milk.
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Step 8:
Once the cake is baked and cooled, poke holes all over the top and pour the milk mixture over the cake. Let it soak for at least 1 hour.
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Step 9:
In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.
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Step 10:
Spread the whipped cream over the soaked cake, then top with fresh mango puree and toasted coconut flakes.
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Step 11:
Slice the cake and serve chilled. Enjoy your tropical dessert!