Toasted Coconut Tres Leches Pound Cake

Why You’ll Love This Recipe

• Rich & Sweet: The combination of sweetened condensed milk, evaporated milk, and coconut milk makes this cake irresistibly moist and flavorful.

• Tropical Twist: Toasted coconut adds texture and a rich, nutty flavor to the traditional tres leches cake.

• Perfect for Any Event: This cake is ideal for potlucks, celebrations, or simply as a treat to enjoy at home.

Ingredients

• 1 ½ cups unsalted butter, softened

• 2 ½ cups sugar

• 1 tablespoon cornstarch

• 3 cups all-purpose flour, divided

• 8 large eggs, divided

• 1 cup unsweetened flaked coconut, toasted

• 1 teaspoon coconut extract

• 1 (14-ounce) can sweetened condensed milk

• 1 (6-ounce) can evaporated milk

• 1 cup coconut milk

Directions

1. Preheat Oven: Preheat the oven to 325°F (163°C). Spray a 15-cup Bundt pan with baking spray that contains flour.

2. Mix the Cake Batter: In a large bowl, beat the softened butter, sugar, and cornstarch with a mixer on medium speed until fluffy (about 3-4 minutes). Add 1 ½ cups of flour and 4 eggs, and beat until combined. Add the remaining 1 ½ cups of flour and remaining 4 eggs, and beat until fully combined. Stir in the toasted coconut and coconut extract. Spoon the batter into the prepared Bundt pan.

3. Bake: Bake the cake for 1 hour. After 1 hour, increase the oven temperature to 350°F (177°C) and bake for another 15 minutes.

4. Prepare the Milk Mixture: While the cake is baking, combine the sweetened condensed milk, evaporated milk, and coconut milk in a bowl.

5. Soak the Cake: Once the cake has baked, use a long wooden skewer to poke holes all over the warm cake. Slowly pour the milk mixture over the cake, allowing it to soak in. Let the cake cool at room temperature for 1 hour, then refrigerate until chilled.

6. Serve: After the cake has chilled, it can be served directly from the pan. For added flair, you can garnish with extra toasted coconut or whipped cream.

Servings and Timing

• Servings: 16 servings

• Total Time: 1 hour 45 minutes (including baking and cooling)

Variations

• Flavored Toppings: Top with whipped cream or a dusting of powdered sugar for extra sweetness.

• Different Nuts: Try adding chopped macadamia nuts or almonds for a different texture and flavor.

• No Coconut: If you’re not a fan of coconut, you can skip the toasted coconut and stick to the classic tres leches flavor.

Storage

• To Store: Keep the cake in an airtight container in the refrigerator for up to 1 week.

• To Freeze: Wrap the cake tightly and freeze for up to 3 months.

Conclusion

This Toasted Coconut Tres Leches Pound Cake brings a deliciously tropical twist to a classic dessert. Its rich, moist texture and sweet coconut flavor make it a must-try for anyone who loves indulgent cakes. Perfect for sharing or enjoying all to yourself!

Toasted Coconut Tres Leches Pound Cake

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• Author: Amy
• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 45 minutes
• Yield: 16 servings
• Category: Dessert
• Method: Baking
• Cuisine: Latin American, Tropical
• Diet: Vegetarian

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Description

This Toasted Coconut Tres Leches Pound Cake is a rich, moist, and indulgent dessert that combines the creamy, sweetened milk mixture of a traditional tres leches cake with the tropical flavors of toasted coconut. Perfect for any occasion, this dessert is a crowd-pleaser and delivers the perfect balance of sweetness and texture with every bite.

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Ingredients

For the Cake:

1 ½ cups unsalted butter, softened

2 ½ cups sugar

1 tablespoon cornstarch

3 cups all-purpose flour, divided

8 large eggs, divided

1 cup unsweetened flaked coconut, toasted

1 teaspoon coconut extract

For the Milk Mixture:

1 (14-ounce) can sweetened condensed milk

1 (6-ounce) can evaporated milk

1 cup coconut milk

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Instructions

• Preheat Oven:
  Preheat the oven to 325°F (163°C). Spray a 15-cup Bundt pan with baking spray that contains flour.

• Mix the Cake Batter:
  In a large bowl, beat the softened butter, sugar, and cornstarch with a mixer on medium speed until fluffy (about 3-4 minutes).
  Add 1 ½ cups of flour and 4 eggs, and beat until combined. Add the remaining 1 ½ cups of flour and remaining 4 eggs, and beat until fully combined. Stir in the toasted coconut and coconut extract. Spoon the batter into the prepared Bundt pan.

• Bake the Cake:
  Bake the cake for 1 hour. After 1 hour, increase the oven temperature to 350°F (177°C) and bake for another 15 minutes.

• Prepare the Milk Mixture:
  While the cake is baking, combine the sweetened condensed milk, evaporated milk, and coconut milk in a bowl.

• Soak the Cake:
  Once the cake has baked, use a long wooden skewer to poke holes all over the warm cake. Slowly pour the milk mixture over the cake, allowing it to soak in. Let the cake cool at room temperature for 1 hour, then refrigerate until chilled.

• Serve:
  After the cake has chilled, it can be served directly from the pan. For added flair, you can garnish with extra toasted coconut or whipped cream.

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Notes

Variations:

• Flavored Toppings:
  Top with whipped cream or a dusting of powdered sugar for extra sweetness.

• Different Nuts:
  Try adding chopped macadamia nuts or almonds for a different texture and flavor.

• No Coconut:
  If you’re not a fan of coconut, you can skip the toasted coconut and stick to the classic tres leches flavor.

Storage/Refrigerating:

• To Store:
  Keep the cake in an airtight container in the refrigerator for up to 1 week.

• To Freeze:
  Wrap the cake tightly and freeze for up to 3 months.