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.
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Servings: 8
Calories: 262kcal
Equipment
- mixing bowls
- Measuring Spoons
- KitchenAid mixer or hand mixer
Ingredients
Cake
- 1 ⅛ cups gluten-free flour 1:1 ratio
- 2 ½ tsp baking powder
- ½ tsp kosher salt
- 2 tsp Amoretti toasted coconut extract
- ½ cup milk
- 1 ⅛ cups sugar
- 5 eggs separated
Milk and Toppings
- 14 oz cans dairy-free sweetened condensed coconut milk
- 12 oz can dairy-free evaporated coconut milk
- 14 oz can coconut cream
- 3 cups diced strawberries
- 1 cup sweetened coconut flakes
Instructions
Making the Cake
- Preheat the oven to 350 degrees and spray a 9x13 baking dish with nonstick baking spray.
- Beat egg whites until stiff peaks form; set aside.
- In another bowl, beat sugar and egg yolks until light yellow. Mix in coconut extract and milk.
- Incorporate dry ingredients, then fold in egg whites.
- Pour into the baking dish and bake for 30-35 minutes. Allow it to cool, then poke holes all over the cake.
Milk and Toppings
- Mix all three milks together.
- Cup the cake in half and transfer to a smaller dish.
- Pour half of the dairy-free coconut milk mixture over the cake.
- Sprinkle half of the diced strawberries.
- Add the other half of the cake and pour the remaining milk on top.
- Cover and refrigerate for a minimum of 6 hours.
- Before serving, top with whipped cream, sprinkle coconut, and garnish with the remaining strawberries.
Nutrition
Serving: 1slice | Calories: 262kcal | Carbohydrates: 47g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 104mg | Sodium: 353mg | Potassium: 100mg | Fiber: 3g | Sugar: 33g | Vitamin A: 173IU | Calcium: 120mg | Iron: 1mg
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