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Perfect Tres Leches Cake with Toasted Coconut and Berries

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A moist and airy tres leches cake soaked in a creamy milk mixture, topped with toasted coconut and fresh berries for a perfect balance of texture and flavor.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 5 large eggs, separated (room temperature)
  • 1 cup (200g) granulated sugar, divided
  • 1/3 cup (80ml) whole milk
  • 1 teaspoon pure vanilla extract
  • 1 can (12 oz / 354ml) evaporated milk
  • 1 can (14 oz / 414ml) sweetened condensed milk
  • 1/4 cup (60ml) heavy cream (can substitute with full-fat coconut milk for dairy-free)
  • 1 1/2 cups (360ml) heavy whipping cream (cold)
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup shredded coconut (sweetened or unsweetened, toasted)
  • 1 1/2 cups fresh mixed berries (strawberries, blueberries, raspberries)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×13 inch pan lightly with butter or non-stick spray.
  2. Sift together 1 cup all-purpose flour, baking powder, and salt. Set aside.
  3. Separate the eggs carefully. Place the egg whites in a large clean bowl and the yolks in another.
  4. Beat the egg whites with an electric mixer at medium speed. Gradually add 1/4 cup (50g) sugar and continue beating until stiff peaks form.
  5. In the yolk bowl, whisk the egg yolks with remaining 3/4 cup (150g) sugar until pale and creamy. Stir in the milk and vanilla extract.
  6. Fold the sifted dry ingredients into the yolk mixture gently, then carefully fold in about half of the beaten egg whites.
  7. Gently fold in the remaining egg whites, taking care not to deflate the batter.
  8. Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  9. While the cake bakes, toast the shredded coconut in a dry skillet over medium heat, stirring frequently until golden brown and fragrant (about 3-5 minutes). Set aside to cool.
  10. Once the cake is out of the oven, let it cool for 10 minutes. Then poke holes all over the surface with a fork or skewer.
  11. Mix evaporated milk, sweetened condensed milk, and heavy cream in a bowl. Slowly pour this over the warm cake, letting it soak in.
  12. Refrigerate the soaked cake for at least 2 hours, preferably overnight.
  13. Before serving, whip the heavy cream with powdered sugar and vanilla until soft peaks form. Spread the whipped cream evenly over the cake.
  14. Top with toasted coconut and fresh berries just before serving.

Notes

Use a light hand when pouring the milk soak to keep the cake moist but not soggy. Toast the coconut carefully over medium heat, stirring constantly to avoid burning. For a gluten-free version, substitute almond flour for all-purpose flour but expect a denser texture. Chilling the cake overnight enhances flavor and moistness.

Nutrition

Keywords: tres leches cake, toasted coconut, berries, easy dessert, moist cake, creamy cake, tropical dessert

Find it online: https://flurpchef.com/perfect-tres-leches-cake-recipe-with-toasted-coconut-and-berries-made-easy/