Gluten and Dairy Free Strawberry Coconut Tres Leches Cake
The sun is out longer, the days are a lot warmer, and summer is in the air. What better way to celebrate than with a sweet treat? Gluten and Dairy Free Strawberry Coconut Tres Leches Cake is a fun twist on a classic confection.
Tres Leches has always been one of my favorite desserts. I love that first bite and the way my fork feels as it sinks into the tender, moist treat. No judgement if you eat directly from the pan!
The Taste of Summer
Is there any food more iconic to summertime eating than the crimson burst of strawberries? Gluten and Dairy Free Strawberry Coconut Tres Leches Cake delivers on all of the strawberry flavor with a tropical twist.
I might not live in Matlacha, Florida anymore, but I still crave tropical flavors and there’s nothing more tropical than coconut. From the three milks that give this cake its name to the coconut extra and coconut flakes, this decadent dessert is awash in coconut flavor.
Tres leches is a traditional Latin American cake. To keep this Dairy Free, I use a combination of Dairy Free evaporated coconut milk, coconut cream, and Dairy Free sweetened condensed coconut milk. The mixture alone might have you trying it with a spoon.
Gluten and Dairy Free yellow cake is split in half and soaked in the combination of three coconut milks. Fresh strawberries add that sweet yet tart burst in every bite as they’re layered in between. A snow flurry of coconut flakes gracefully cascades over the top of the Dairy Free whipped topping crowning the entire glorious creation. Are you hungry yet?
The Scoop on Gluten and Dairy Free Strawberry Coconut Tres Leches Cake
While there might be a couple of steps to this luscious dessert, they’re easy once you break them down. I will take you through each step so you can serve up this beautiful creation all summer long.
- Pregame! Preheat your oven to 350 degrees. Spray a 9×13 baking dish with nonstick spray and set aside.
- Make sure your Dairy Free butter is room temperature. Add it to a bowl along with your sugar and orange zest. Mix on high for 5 minutes until it’s fluffy.
- Mix in your eggs and extracts, and then mix in your Dairy Free sour cream. You can also use Dairy Free Greek yogurt if you wish.
- Add the remaining ingredients and mix until it’s just combined. You want to be careful to not overmix.
- Pour the cake batter into the prepared baking dish. Bake for 25-30 minutes or until a toothpick comes out clean. Allow it to cool completely.
- To make your Gluten and Dairy Free Strawberry Coconut Tres Leches Cake, split the cake in half. Add the bottom layer back into the pan.
- Use a fork to poke holes all over the bottom half. This will allow the three milks to soak in.
- Mix together the three milks. Pour half of the mixture of the top of the cake. Add half of your sliced strawberries.
- Top with the second half of the cake. Repeat the process of poking holes over the top. Pour the remaining milk mixture over the cake.
- Cover the cake and allow it to refrigerate for at least 6 hours. This will allow all of the flavors to meld and the milks to soak in.
- Before serving top the cake with Dairy Free whipped cream. Sprinkle coconut over the top, and add your remaining strawberries.
- Easy, luscious, and truly delicious!
Are you looking for more recipes for tres leches? Make sure you check out my recipe for Gluten Free Decadent Pistachio Tres Leches. Now let’s get baking!
Gluten and Dairy Free Coconut Tres Leches Cake
Equipment
- 1 Mixing Bowl
- 1 deep 9×13 baking dish
Ingredients
Gluten Free Cake
- 1 1/8 cups Gluten Free 1.1 flour
- 5 Eggs seperated
- 1/2 tsp Salt
- 2 1/2 tsp Baking powder
- 1 1/8 cup Sugar
- 2 tsp Toasted Coconut Extract
- 1/2 cup Milk
For The Topping
- 11.25 oz Dairy Free sweetened condensed coconut milk
- 12 oz Lite Coconut Milk (unsweetened)
- 12 oz Dairy Free evaporated milk, coconut
- 8 oz Whipped Topping
- 1 cup Sweetened coconut flakes
- Optional Strawberries
Instructions
Gluten Free Cake
- Preheat the oven to 350 degrees. Spray a 9×13 baking dish with nonstick baking spray.
- In a mixing bowl, beat the egg whites until stiff peaks form. Set aside.
- In another bowl, combine sugar and egg yolks. Beat on high for 2-3 minutes until light yellow. Mix in coconut extract and milk.
- Gradually mix in the dry ingredients until just incorporated.
- Gently fold in the beaten egg whites until well combined.
- Pour the batter into the prepared baking dish and bake for 30-35 minutes or until a toothpick comes out clean. Allow it to cool completely, then poke holes all over the cake with a toothpick.
- Allow the cake to cool completely before continuing on with the next steps.
Prepare the topping
- Mix evaporated milk, sweetened condensed milk, and lite coconut milk. Pour over the poked cake. Cover and refrigerate for 4 hours.
- Before serving, top with whipped cream, coconut flakes, and optionally, strawberries.
- Enjoy!