Cinnamon Coconut Tres Leches is a delightful twist on the classic Mexican dessert, combining the rich flavors of coconut and the warm spice of cinnamon. This luscious cake is soaked in a mixture of three types of milk, creating a moist and indulgent treat that is perfect for any occasion. Whether you’re hosting a party or simply satisfying your sweet tooth, this recipe is sure to impress your guests with its unique flavor profile and creamy texture.
Ingredients
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar
- ½ cup unsweetened coconut milk
- ½ cup whole milk
- 1 cup sweetened condensed milk
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 cup whipped cream (for topping)
- Toasted coconut flakes (for garnish)
Instructions
Step 1: Prepare the Cake Batter
Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the egg yolks and sugar until light and fluffy. Gradually add the coconut milk and vanilla extract, mixing well. Slowly fold in the dry ingredients until just combined.
Step 2: Whip the Egg Whites
In another bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter until no white streaks remain. Pour the batter into a greased 9×13 inch baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
Step 3: Prepare the Tres Leches Mixture
In a large bowl, combine the sweetened condensed milk, evaporated milk, whole milk, and ground cinnamon. Whisk until well blended.
Step 4: Soak the Cake
Once the cake has cooled, poke holes all over the top using a fork or skewer. Slowly pour the tres leches mixture over the cake, allowing it to soak in. Cover the cake and refrigerate for at least 4 hours, or overnight for best results.
Step 5: Serve and Garnish
Before serving, top the cake with whipped cream and sprinkle toasted coconut flakes on top for added texture and flavor. Slice and enjoy your Cinnamon Coconut Tres Leches!
FAQs
Can I use light coconut milk instead of full-fat?
Yes, you can use light coconut milk, but the cake may not be as rich and creamy. Full-fat coconut milk provides a more decadent flavor.
How long can I store Cinnamon Coconut Tres Leches?
This dessert can be stored in the refrigerator for up to 5 days. Just make sure to cover it well to keep it fresh.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend, and ensure all other ingredients are gluten-free as well.
What can I use instead of whipped cream for topping?
If you’re looking for a dairy-free option, you can use coconut whipped cream or any non-dairy whipped topping.