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Tropical Coconut Tres Leches Cake: A delicious fusion of creamy textures and coconut bliss

Tropical Coconut Tres Leches Cake: A delicious fusion of creamy textures and coconut bliss

Indulge in the heavenly flavors of this Tropical Coconut Tres Leches Cake, a sumptuous dessert that takes traditional tres leches to a new level with a rich coconut twist. This cake features a light and fluffy base made from coconut and almond flours, soaked in a luxurious blend of three types of coconut milk. The result is a moist, creamy cake with a delicate coconut flavor, enhanced with a creamy Greek yogurt topping and a pinch of cinnamon for a spicy touch.

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Why you'll love it: This cake is a coconut lover's dream, offering layers of coconut flavor from the sponge cake to the dipping and filling. It's perfect for those who enjoy a dessert that's not too sweet but rich in texture and taste. Using coconut and almond flours not only makes this cake gluten-free, but also adds a subtle nutty note that complements the creamy milks. The different layers of flavor and texture make each bite a delicious experience.

Perfect occasion: This Coconut Tres Leches Cake is ideal for celebrations, especially at summer gatherings, tropical themed parties, or any occasion where a light but indulgent dessert is desired. It's also a great choice for holiday parties where you want to offer something delicious and unique that is sure to impress your guests.

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Decorating Tips: Garnish the cake with thinly sliced ​​strawberries and fresh mint leaves to add a burst of color and freshness. A light pinch of cinnamon not only enhances the flavor, but also adds a warm, inviting aroma. For a festive touch, sprinkle with edible flowers or shredded coconut just before serving.

Ingredients:

  • For the sponge:
    • 40 grams of coconut flour
    • ½ tablespoon baking powder
    • ½ tablespoon vanilla extract
    • 200 grams of almond flour
    • ½ cup unsweetened coconut milk
    • 120 grams of monk fruit sweetener or favorite sweetener
    • 115 ml mild olive oil or coconut oil
    • 5 large eggs (yolks and whites separated)
  • For the three-milk mixture:
    • 1 cup of coconut milk
    • 1 cup coconut cream
    • 1 teaspoon of vanilla extract
    • 1 cup of sugar-free condensed milk
  • For garnish :
    • 1/3 cup coconut cream
    • 1 cup natural Greek yogurt
    • ½ teaspoon vanilla extract
  • For the toppings:
    • Ground cinnamon
    • Fresh mint leaves
    • Quartered strawberries
    • Favorite sweetener, powder or liquid

Instructions:

  1. Prepare the sponge:
    • Preheat your oven to 180°C (356°F). Butter an 18x18x4 cm cake mold.
    • In a bowl, mix the coconut flour, almond flour and baking powder.
    • In another bowl, whisk the egg yolks with the sweetener, coconut milk, oil and vanilla extract until smooth.
    • Gradually add the dry ingredients.
    • Beat the egg whites until stiff and gently fold them into the batter to incorporate the air.
    • Pour the batter into the prepared pan and bake for 20 to 30 minutes or until a toothpick comes out clean.
  2. Prepare the mixture of three milks:
    • Whisk together coconut milk, coconut cream, sugar-free condensed milk and vanilla extract.
  3. Assemble the cake:
    • Once the cake has cooled, pierce it all over with a fork and pour the three-milk mixture evenly over it.
    • Allow the cake to absorb the milk mixture and refrigerate for at least 6 hours, preferably overnight.
  4. Prepare the filling:
    • Mix coconut cream, Greek yogurt and vanilla extract until smooth.
    • Spread over the cooled cake.
  5. Decorate and serve:
    • Garnish with ground cinnamon, fresh mint leaves and strawberries.
    • Sprinkle with sweetener of your choice before serving.

Enjoy this luscious Tropical Coconut Tres Leches Cake, a refreshing take on a classic that is sure to bring a taste of heaven to your dessert table!

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