Layered Coconut Tres Leches Cake Recipes

COCONUT TRES LECHES CAKE

Coconut Tres Leches Cake image

Tres Leches Cake, popularized in many Latin countries, is one of my favorite cakes; sweet, super moist and rich, but not heavy. It's typically made with a yellow or white cake that gets soaked with three types of milk: evaporated milk, sweetened condensed milk and whole milk or cream, and topped with fluffy whipped cream. I wanted to make a non-dairy version, so I went with a blend of almond and coconut milk and topped it with coconut whipped topping. It gives this cake a tasty and unique flavor twist. I also opted for a box cake mix for the batter to save time. I hope you love it as much as I do!

Provided by Katie Lee Biegel

Categories dessert

Time 11h35m

Yield 10 to 12 servings

Number Of Ingredients 7

Ingredients

One 16.25-ounce box dairy-free white cake mix, such as Duncan Hines
2 cups full-fat almond milk
Two 7.4-ounce cans sweetened condensed coconut milk
One 13.5-ounce can coconut milk, well shaken
1 teaspoon vanilla extract
One 9-ounce container frozen non-dairy coconut whipped cream, thawed
1 cup sweetened coconut flakes, toasted (see Cook's Note)

Steps:

Bake the cake in a 9-by-13-inch baking dish, following the package instructions. Let cool for 30 minutes.
In a large bowl, whisk together the almond milk, sweetened condensed coconut milk, coconut milk and vanilla.
Poke holes all over the cake. Pour the milk mixture over the top, a little at a time, letting it soak, so that the liquid doesn't overflow. Cover and let soak in the refrigerator for at least 10 or up to 24 hours. (The cake should have absorbed all of the liquid, and there should be no liquid pooled on the top or sides.)
Spread the whipped cream evenly over the cake, then sprinkle the toasted coconut all over the top. Serve chilled or at room temperature.

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