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Coconut Tres Leches Cake (with Coconut Milk Powder)

A moist, spongy cake soaked in a three-milk blend including coconut milk powder, topped with whipped cream and toasted coconut. A tropical take on a classic dessert!
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings
4

Ingredients

  • All-purpose flour – 1 cup
  • Baking powder – 1½ tsp
  • Eggs – 4
  • Sugar – ¾ cup
  • Vanilla extract – 1 tsp
  • Milk – ¼ cup
  • Melted butter – ¼ cup
  • For the Coconut Milk Soak:
  • Coconut milk powder – 4 tbsp
  • Warm water – 1 cup
  • Sweetened condensed milk – ½ cup
  • Evaporated milk – ½ cup (or regular milk)
  • For the Topping:
  • Whipped cream – 1 cup
  • Toasted coconut flakes – for garnish

Instructions

  1. Bake the Cake,Preheat oven to 170°C (340°F),Grease a square or round cake tin,In a bowl, sift flour and baking powder. Set aside,In another bowl, beat eggs and sugar till light and fluffy,Add vanilla, milk, and melted butter. Mix well,Fold in the dry flour mixture gently,Pour into the cake tin and bake for 30–35 minutes or until a toothpick comes out clean,Let the cake cool completely.

  2. Make Coconut Milk Soak,Mix 4 tbsp coconut milk powder with 1 cup warm water to make thick coconut milk,Add condensed milk and evaporated milk to it. Mix well.

  3. Soak the Cake,Poke holes all over the cooled cake with a fork or skewer,Slowly pour the coconut milk mixture over the cake, letting it absorb,Refrigerate for 2–4 hours (or overnight for best results).

  4. Add Topping,Spread whipped cream over the chilled cake,Sprinkle with toasted coconut flakes (optional, but adds great texture).