Creme of Coconut Cake (Tres Leches Style)
A deeply moist and intensely flavored coconut cake soaked in a rich, sweet blend of three milks, then covered in tangy coconut cream cheese frosting. Perfect for special occasions.
Equipment
- 9x13 inch baking pan
- Electric Mixer (handheld or stand)
- Large mixing bowls
- Wire Rack
Ingredients
I. For the Coconut Cake
- 2 ½ cups All-Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 cup Unsalted Butter (2 sticks), softened to room temperature
- 2 cups Granulated Sugar
- 4 Large Eggs separated (yolks and whites)
- 1 cup Full-Fat Coconut Milk (from a can, whisked well)
- 1 teaspoon Pure Vanilla Extract
II. For the Coconut Soaking Creme (The 'Creme')
- 1 can Evaporated Milk (12 ounce)
- 1 can Sweetened Condensed Milk (14 ounce)
- 1 cup Heavy Cream
- 1 teaspoon Coconut Extract (optional, for intense flavor)
III. For the Coconut Cream Cheese Frosting
- 8 ounces Full-Fat Cream Cheese softened
- ½ cup Unsalted Butter (1 stick), softened
- 4 cups Confectioners’ Sugar sifted
- 1 teaspoon Vanilla Extract
- 1 cup Sweetened Flaked Coconut toasted (plus extra for garnish)
Instructions
Step 1: Prepare the Cake Base
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. (If using round pans, line the bottoms with parchment paper.)
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate large bowl, using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy (about 3–5 minutes).
- Beat in the four egg yolks one at a time, ensuring each yolk is fully incorporated before adding the next. Stir in the vanilla extract.
- In a separate clean bowl, beat the four egg whites until stiff peaks form.
- Alternate adding the flour mixture and the coconut milk to the butter/sugar mixture, beginning and ending with the flour mixture (add ⅓ of the flour, ½ of the milk, ⅓ of the flour, remaining milk, remaining flour). Mix until just combined. Be careful not to overmix.
- Gently fold the stiff egg whites into the batter using a spatula until no streaks remain. Pour the batter evenly into the prepared pan.
Step 2: Bake and Prepare for Soaking
- Bake the cake for 30–35 minutes for a 9x13 pan, or until a wooden toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan. Once cool, use a fork or a wooden skewer to poke holes evenly across the entire surface of the cake, ensuring they reach the bottom without tearing the cake.
Step 3: Prepare the Coconut Soaking Creme
- In a medium bowl, whisk together the evaporated milk, the sweetened condensed milk, the heavy cream, and the coconut extract (if using) until fully combined.
- Slowly and evenly pour the entire mixture over the cooled, poked cake. Allow the cake to soak up the milk mixture completely. This may take 20–30 minutes.
- Once soaked, cover the cake and refrigerate for a minimum of 4 hours, but preferably overnight, to allow the cake to become thoroughly chilled and saturated.
Step 4: Prepare the Coconut Cream Cheese Frosting
- In a large bowl, beat the softened cream cheese and softened butter together using an electric mixer until smooth and creamy.
- Gradually add the sifted confectioners’ sugar, one cup at a time, mixing until smooth. Stir in the vanilla extract.
- Gently fold in the toasted flaked coconut.
Step 5: Assemble and Serve
- Once the cake is fully chilled and saturated, spread the Coconut Cream Cheese Frosting evenly over the top of the cake in the pan.
- Garnish the top with additional toasted or untoasted flaked coconut.
- Keep the Creme of Coconut Cake refrigerated until ready to slice and serve.
Notes
To toast the coconut: Spread the flaked coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, watching closely until golden brown. This cake is very rich; be sure to use full-fat ingredients for the best texture and flavor. The minimum soaking time is crucial for the cake to achieve its signature moistness.