Baked Desserts | Baking | Cakes | Dessert
Strawberry Coconut Tres Leches Cake
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Strawberry Coconut Tres Leches is a luscious sponge cake, soaked in a trio of creamy, coconut-infused milks, crowned with fresh strawberries and coconut flakes. It’s like a tropical vacation for your taste buds. If you’re looking to elevate your dessert game, whether for a special occasion or just to treat yourself, this Strawberry Coconut Tres Leches cake is your golden ticket.
WHY YOU’LL LOVE STRAWBERRY COCONUT TRES LECHES
- Creamy Coconut Dream: This dessert is all about coconut love. From the toasted coconut extract in the cake to the coconut cream and coconut milk in the soaking mixture, it’s a coconut fiesta! The flavors are rich, nutty, and perfectly complemented by the sweet strawberries.
- Sponge Cake Magic: The light and airy sponge cake serves as the ideal canvas for soaking up the luscious coconut milk mixture. It becomes incredibly moist and practically melts in your mouth. You’ll be tempted to have seconds, for sure.
- Fresh Strawberry Bliss: Diced strawberries add a delightful contrast to the creamy texture of the cake. Their natural sweetness and juiciness cut through the richness of the coconut, making every bite a heavenly experience.
- Make-Ahead Delight: This dessert is fantastic for special occasions. You can prepare it in advance and let it chill in the refrigerator for at least 6 hours. It’s a show-stopper for birthdays, anniversaries, or any celebration.
- Versatile Crowd-Pleaser: Strawberry Coconut Tres Leches is a versatile dessert that works for various occasions, from Cinco de Mayo celebrations to family gatherings or dinner parties. It’s a classic Latin American dessert that appeals to all generations.
INGREDIENTS YOU NEED TO MAKE STRAWBERRY COCONUT TRES LECHES
- 1.1 gluten-free flour or all-purpose flour
- Baking powder
- Kosher salt
- Toasted coconut extract
- Milk
- Sugar
- Eggs
- Sweetened condensed coconut milk
- Evaporated coconut milk
- Coconut cream
- Diced strawberries
- Sweetened coconut flakes
Milk and Toppings
- Sweetened condensed coconut milk
- Evaporated coconut milk
- Coconut cream
- Diced strawberries
- Sweetened coconut flakes
WHAT YOU NEED TO MAKE STRAWBERRY COCONUT TRES LECHES
- Mixing Bowls
- Measuring Spoons
- KitchenAid Mixer or Hand Mixer
HOW TO MAKE STRAWBERRY COCONUT TRES LECHES
- Preheat your oven to 350°F and generously spray a 9×13-inch baking dish with nonstick baking spray.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until stiff peaks form. Set aside.
- In a separate bowl, beat the sugar and egg yolks until pale and light yellow. Mix in the toasted coconut extract and milk.
- Gradually add the dry ingredients to the yolk mixture, mixing until just combined.
- Gently fold the whipped egg whites into the batter until no streaks remain.
- Pour the batter into the prepared baking dish and bake for 30–35 minutes, until set and a toothpick inserted comes out clean.
- Allow the cake to cool completely, then use a fork or skewer to poke holes all over the surface of the cake.
- Milk and Toppings: In a bowl, whisk together all three coconut milks to create the soaking mixture.
- Carefully cut the cake in half and transfer the bottom half to a slightly smaller dish.
- Pour half of the coconut milk mixture evenly over the cake.
- Sprinkle half of the diced strawberries over the soaked cake.
- Add the remaining half of the cake on top, then pour the remaining milk mixture evenly over it.
- Cover and refrigerate for a minimum of 6 hours to allow the cake to fully absorb the milk.
- Before serving, top with whipped cream, sprinkle with sweetened coconut flakes, and garnish with the remaining strawberries.
COMMONLY ASKED QUESTIONS
Can I use regular dairy milk instead of dairy-free coconut milk in this recipe?
Absolutely, you can use regular dairy milk in this recipe. The dairy-free version is for those with dietary preferences or restrictions.
How do I store leftover Strawberry Coconut Tres Leches?
Leftovers should be stored in the refrigerator, preferably in an airtight container. Just be sure to consume them within a couple of days to enjoy the best texture.
Can I prepare the cake a day ahead of time for a special occasion?
Indeed, making this cake a day ahead is an excellent idea. The extra time in the refrigerator allows the cake to absorb the milks fully, resulting in an even more delicious dessert.
Strawberry Coconut Tres Leches
Strawberry Coconut Tres Leches is a luscious dessert that combines the tropical essence of coconut with the fruity sweetness of strawberries, all soaked into a spongy, milk-infused cake.
Equipment
- Measuring spoons
- KitchenAid mixer or hand mixer
Ingredients
Cake
- 2 ½ cups 1:1 gluten-free flour or all-purpose flour
- 1 ¾ cups sugar
- 6 egg whites
- 5 ounces unsweetened yogurt or sour cream
- 1 cup coconut milk
- ½ cup strawberry jam or jelly
- ¾ cup butter, room temperature
- 1 tsp vanilla extract
- ½ tsp almond extract, optional (or substitute vanilla)
- 1 tbsp baking powder for gluten-free flour or 2½ tsp baking powder for all-purpose flour
- ½ tsp baking soda
- 1 tsp kosher salt
- 1 ½ cups sweetened coconut flakes
Milk and Toppings
- 14 ounces can sweetened condensed coconut milk
- 12 ounces can evaporated coconut milk
- 14 ounces can coconut cream
- 3 cups diced strawberries
- 1 cup sweetened coconut flakes
Instructions
Making the Cake
- Preheat oven to 350°F. Spray two 8-inch round cake pans with nonstick baking spray.
- In a large bowl, beat the butter and sugar until light and fluffy, about 3 minutes.
- Add the egg whites, yogurt, coconut milk, strawberry jam, vanilla extract, and almond extract. Mix until combined.
- Add the flour, baking powder, baking soda, salt, and coconut flakes. Mix just until combined.
- Pour the batter into the prepared pan and bake for 25–30 minutes, until lightly golden and a toothpick inserted in the center comes out clean.
- Let the cakes cool completely.
Coconut Tres Leches & Assembly
- Once cooled, poke holes all over both cake layers.
- In a bowl, whisk together the sweetened condensed coconut milk, evaporated coconut milk, and coconut cream.
- Cut one cake layer in half and place it in a smaller serving dish.
- Pour half of the coconut milk mixture over the cake.
- Sprinkle with half of the diced strawberries.
- Add the remaining cake on top and pour the remaining milk mixture evenly over the cake.
- Cover and refrigerate for at least 6 hours to allow the cake to fully absorb the milk.
- To ServeTop with whipped cream, sprinkle with sweetened coconut, and garnish with the remaining strawberries before slicing.
Nutrition
Serving: 1sliceCalories: 262kcalCarbohydrates: 47gProtein: 6gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 104mgSodium: 353mgPotassium: 100mgFiber: 3gSugar: 33gVitamin A: 173IUCalcium: 120mgIron: 1mg
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Strawberry Coconut Tres Leches is a celebration on a plate, combining the creamy goodness of coconut with the natural sweetness of fresh strawberries. This versatile dessert is perfect for a wide range of occasions, from Cinco de Mayo celebrations to family gatherings and dinner parties. The sponge cake’s light texture soaks up the rich, coconut-infused milks, while the diced strawberries provide a refreshing contrast. So why wait? Treat yourself and your loved ones to this delightful Latin American classic that’s bound to become your next favorite dessert.
