Coconut Lime Tres Leches Cake Recipes

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EASY COCONUT-LIME TRES LECHES CAKE RECIPE BY TASTY



Easy Coconut-Lime Tres Leches Cake Recipe by Tasty image

Here's what you need: butter, sugar, eggs, milk, coconut extract, baking powder, all purpose flour, evaporated milk, coconut milk, condensed milk, cream, coconut extract, sugar, coconut flake, lemon zest

Provided by Samira Rueda

Yield 4 servings

Number Of Ingredients 15

½ cup butter, room temperature
½ cup sugar
2 eggs
¼ cup milk
1 teaspoon coconut extract
1 teaspoon baking powder
1 cup all purpose flour
½ cup evaporated milk
½ cup coconut milk
½ cup condensed milk
1 cup cream
1 teaspoon coconut extract
3 ½ teaspoons sugar
coconut flake, toasted
lemon zest

Steps:

  • For the cake: Preheat the oven to 170°C.
  • In a bowl whip, butter, and super until fluffy.
  • Add the milk and the eggs one by one, mixing in between. Then, add the coconut extract and mix well.
  • Add the flour and the baking powder. Combine everything together, pour into a pre-greased mold and bake at 170° C for 35 minutes.
  • Once the cake is baked, poke small holes with a toothpick or fork. Pour the milk mixture on top.
  • Let it chill for three hours in the fridge.
  • Toppings: For the chantilly cream: simply whip everything until it is fluffy.
  • To top the cake, sprinkle coconut and lime zest.
  • Enjoy!

Nutrition Facts : Calories 886 calories, Carbohydrate 75 grams, Fat 64 grams, Fiber 0 grams, Protein 16 grams, Sugar 43 grams

COCONUT TRES LECHES CAKE



Coconut Tres Leches Cake image

Provided by Tia Mowry

Categories     dessert

Time 3h20m

Yield 10 to 12 servings

Number Of Ingredients 14

1 tablespoon butter, for greasing
1 box white cake mix (18 ounces)
1 1/4 cups water
2 tablespoons vegetable oil
3 eggs
1 cup mashed ripe bananas (2 medium bananas)
One 14-ounce can sweetened condensed milk
1/2 cup coconut cream
1/2 cup heavy whipping cream
2 cups heavy whipping cream, cold
1/4 cup canned coconut cream
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
1/2 cup coconut chips, toasted

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with parchment, leaving about 4 inches of overhang on the long sides. Generously grease the parchment with the butter.
  • In a stand mixer on low speed, beat the cake mix, water, oil, eggs and mashed bananas for 30 seconds. Raise the speed to medium and beat for another 2 minutes, scraping down the bowl as necessary.
  • Pour the batter into the prepared baking pan. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool.
  • Using the parchment "handles," remove the cake to platter. With a fork, poke holes every 1/2 inch in the top of the cake.
  • In a large bowl, whisk together the condensed milk, coconut cream and whipping cream and then pour evenly over the top of the cake. Cover and refrigerate until the mixture is absorbed into the cake, at least 2 hours and up to 4 hours.
  • For the frosting: In a stand mixer fitted with the whisk attachment, whip the cream to soft peaks. Turn off the mixer and add the coconut cream, powdered sugar and vanilla. Whip until stiff peaks form.
  • Spread the frosting over the cake and garnish with the toasted coconut chips. Store loosely covered in the refrigerator.

COCONUT TRES LECHES CAKE



Coconut Tres Leches Cake image

This supereasy cake is soaked with a milky mixture laced with dark rum and coconut milk. Best if made before you want to serve it-the longer it sits, the better it gets. And don't skip the toasted coconut! Cook time does not include the 1 hour for cooling and the 4 hours required for soaking the cake with the milk/rum mixture.

Provided by dojemi

Categories     Dessert

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 10

6 large eggs
1 cup granulated sugar
1 cup all-purpose flour
1 (14 ounce) can sweetened condensed milk
2/3 cup evaporated milk (not nonfat)
1/2 cup unsweetened coconut milk
1 tablespoon dark rum, such as Myers's
1 cup sweetened flaked coconut
1 1/2 cups heavy cream
1 tablespoon powdered sugar

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.

Nutrition Facts : Calories 434.5, Fat 22.5, SaturatedFat 14.5, Cholesterol 161.8, Sodium 129.9, Carbohydrate 50.4, Fiber 0.9, Sugar 39.7, Protein 9

COCONUT TRES LECHES CAKE



Coconut Tres Leches Cake image

Add a tropical twist to your dessert table with this delightful coconut cake that's made with Betty Crocker™ Super Moist™ cake mix.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h5m

Yield 15

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and eggs whites called for on cake mix box
1/2 teaspoon coconut extract, if desired
1 cup milk
2 cups whipping cream
1 can (14 oz) cream of coconut (not coconut milk)
1 cup coconut, toasted
Sliced kiwifruit, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan.
  • In large bowl, beat cake mix, water, oil, egg whites and coconut extract with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake as directed on box for 13x9-inch pan. Cool 5 minutes. With long-tined fork, poke top of hot cake every 1/2 inch, wiping fork occasionally to reduce sticking. In medium bowl, mix milk, 3/4 cup of the whipping cream and the cream of coconut with whisk until blended. Microwave on High about 1 minute 30 seconds or until heated. Carefully pour mixture over top of warm cake. Cover; refrigerate 3 hours or until chilled.
  • In small bowl, beat remaining 1 1/4 cups whipping cream with electric mixer on high speed until stiff (do not overbeat). Spread over cake; sprinkle with coconut. Cut cake into squares; serve with any remaining cream mixture from pan. Garnish with kiwifruit. Store covered in refrigerator.

Nutrition Facts : Calories 380, Carbohydrate 29 g, Cholesterol 35 mg, Fat 5 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 16 g, TransFat 0 g

COCONUT TRES LECHES CUPCAKES



Coconut Tres Leches Cupcakes image

Three types of milk wonderfully moisten these cupcakes. Toasted coconut on top adds an elegant touch. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 1-1/2 dozen.

Number Of Ingredients 16

1/2 cup butter, softened
1-1/2 cups sugar
1-1/2 teaspoons vanilla extract
4 large egg whites, room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/3 cups buttermilk
1 can (14 ounces) sweetened condensed milk
2/3 cup evaporated milk
1/2 cup coconut milk
WHIPPED CREAM:
1-1/2 cups heavy whipping cream
1/3 cup confectioners' sugar
Toasted sweetened shredded coconut

Steps:

  • Preheat oven to 350°. Line 18 muffin cups with paper liners., Cream butter and sugar until light and fluffy. Beat in vanilla and 1 egg white at a time, beating well after each addition. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating after each addition., Fill prepared cups about two-thirds full. Bake until a toothpick inserted in center comes out clean, 17-20 minutes. Cool 10 minutes. Remove cupcakes to a 15x10x1-in. pan., In a bowl, mix sweetened condensed, evaporated and coconut milks. Poke holes in cupcakes with a skewer, about 1/2 in. apart. Slowly spoon milk mixture over top, allowing it to absorb into cake. Refrigerate, covered, at least 2 hours., To serve, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Spread or pipe over cupcakes. Top with coconut. Store in the refrigerator.

Nutrition Facts : Calories 342 calories, Fat 16g fat (11g saturated fat), Cholesterol 47mg cholesterol, Sodium 226mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 0 fiber), Protein 6g protein.

LAYERED COCONUT TRES LECHES CAKE



Layered Coconut Tres Leches Cake image

Layer this coconut tres leches cake with fresh pineapple and ripe blueberries! This Layered Coconut Tres Leches Cake is as moist as you'd expect it to be.

Provided by My Food and Family

Categories     Dairy

Time 3h35m

Yield 16 servings

Number Of Ingredients 14

5 eggs, separated
1/2 tsp. cream of tartar
1 cup sugar, divided
1 cup flour
1-1/2 tsp. CALUMET Baking Powder
1/3 cup 2% milk
1/2 tsp. vanilla
1 can (14 oz.) lite coconut milk
1 can (14 oz.) sweetened condensed milk
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 cups thawed COOL WHIP Whipped Topping
1 cup coarsely chopped fresh pineapple
1/2 cup fresh blueberries
1/3 cup BAKER'S ANGEL FLAKE Coconut, toasted

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.

Nutrition Facts : Calories 250, Fat 8 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

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TRES LECHES CAKE RECIPE - RECIPES.NET
2022-03-25 In a large bowl, combine the evaporated milk, sweetened condensed milk, and heavy cream together. Whisk until combined. Use a chopstick or skewer, and generously poke holes on top of the warm cake. Pour the milk mixture slowly over the cake, and let the mixture absorb and fill the holes. Refrigerate, covered, for at least 4 hours or overnight.
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COCONUT TRES LECHES CAKE (VIDEO) COOKED BY JULIE
2017-06-21 In a separate bowl using an electric mixer, beat the egg whites and remaining 1/2 cup sugar until firm peaks form. 5-6 minutes. Mix the flour mixture into the egg yolk mixture until well combined, then fold in the egg whites. Place the batter in a buttered 9x13 baking dish and bake for 35-40 minutes.
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Top Asked Questions

How to make tres leches cake?
Tres Leches Cake: Preheat oven to 350°F and position rack in center of oven. Grease x 13- x 9-inch baking pan; line with parchment paper. Sift flour, baking powder and salt into bowl. Separate eggs; place yolks in large bowl and whites in separate bowl. Using electric mixer, beat yolks and 3/4 cup sugar for 2 to 3 minutes or until thick and glossy.
What flavors go with tres leches cake?
This version has toasted coconut and lime, two flavors that go deliciously with the milky creamy flavors of Tres Leches cake. Watch how to make this recipe.
How do you make a coconut cake with cream of coconut?
In medium bowl, mix milk, 3/4 cup of the whipping cream and the cream of coconut with whisk until blended. Microwave on High about 1 minute 30 seconds or until heated. Carefully pour mixture over top of warm cake.
How do you make Goya coconut milk cake mix?
Soaking Liquid: Whisk together GOYA® Sweetened Condensed Milk, GOYA® Evaporated Milk, GOYA® Coconut Milk and salt. Carefully drizzle one-third milk mixture over cake, allowing it to soak in completely. Repeat twice until entire milk mixture soaks into cake.

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