Coconut Tres Leches Cake - A Recipe from Scratch

      Coconut enthusiasts, here’s your new favorite cake! We've taken the classic Latin American dessert and enhanced it with four types of coconut, ensuring that every bite delivers a rich, melt-in-your-mouth experience filled with tropical essence.

      Yields 1 (13x9-inch) cake

      - 1¾ cups (219 grams) cake flour

      - 1 cup (200 grams) granulated sugar

      - ½ cup (113 grams) unsalted butter, at room temperature

      - ½ cup (112 grams) virgin coconut oil, melted and cooled

      - 4 large eggs (200 grams), at room temperature

      - 2½ teaspoons (12.5 grams) baking powder

      - 2 teaspoons (8 grams) vanilla extract

      - 1¼ teaspoons (3.75 grams) kosher salt

      - 1½ cups (360 grams) full-fat canned coconut milk, well shaken

      - 1 cup (240 grams) cream of coconut

      - 1 cup (240 grams) heavy whipping cream

      - Vanilla Whipped Cream (recipe below)

      - For garnish: toasted sweetened flaked coconut

      Preheat the oven to 350°F (180°C). Using a pastry brush, lightly coat the bottom of a 13x9-inch baking pan with baking spray that contains flour (do not spray the sides). In a large bowl, vigorously whisk together the flour, sugar, butter, coconut oil, eggs, baking powder, vanilla, and salt until thoroughly mixed, about 5 minutes. Spread the batter into the prepared pan and tap the pan several times on a kitchen towel-lined counter to release any air bubbles. Bake for about 20 minutes, or until golden brown and a wooden pick inserted into the center comes out clean. Allow it to cool in the pan on a wire rack for 30 minutes. Use a sharp knife to run around the edges of the pan to loosen the cake.

      In a liquid measuring cup, whisk together the coconut milk, cream of coconut, and cream until well blended. While the cake is warm, use a small wooden skewer to poke holes all over it, then slowly pour the coconut mixture evenly over the cake. Allow it to cool completely. Cover and refrigerate the cooled cake for at least 4 hours or overnight. Just before serving, spread the Vanilla Whipped Cream on top of the cake and garnish with flaked coconut if desired. The cake can be covered and refrigerated for up to 3 days.

      PRO TIP: Cream of coconut is a sweetened version of coconut cream, which mixes coconut water and coconut meat. Typically used in cocktails, cream of coconut can usually be found in the liquor, beer, and mixer aisle of your grocery store.

      We'd love to hear how it turned out!

      Vanilla Whipped Cream

      Yields about 5 cups

      - 2 cups (480 grams) cold heavy whipping cream

      - ⅔ cup (80 grams) confectioners’ sugar

      - 1 teaspoon (4 grams) vanilla extract

      In the bowl of a stand mixer with the whisk attachment, beat all the ingredients on low speed until combined. Then, increase to medium-high speed and continue to beat until medium peaks form, which takes about 2 to 3 minutes.

      We'd love to hear how it turned out!