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Coconut Tres Leches

Course Dessert
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 4 hours 25 minutes
Servings 12

Ingredients

  • 6 large eggs
  • 1 cup granulated sugar
  • 1/2 tsp almond extract
  • 1 cup all-purpose flour
  • 1/4 tsp fien salt
  • 1 14 oz can sweetened condensed milk
  • 2/3 cup evaporated milk
  • 1/2 cup unsweetened canned coconut milk
  • 1 cup sweetened flaked coconut
  • 1 1/2 cups heavy cream
  • 1/4 cup Messina Hof Sparkling Almond
  • 1 tbsp powdered sugar

Instructions

  • Heat oven to 325°F and arrange rack in the middle. Grease a 9 x 13-inch baking pan with baking spray and set aside.
  • Separate eggs placing the yolks in the bowl of a stand mixer and placing whites in a clean medium bowl. Add sugar and almond extract to the yolks and beat with the paddle attachment until thick and sugar has dissolved, about 5 minutes.
  • Transfer yolks to a large mixing bowl and thoroughly clean and dry the bowl of the stand mixer. Pour egg whites into the stand mixer bowl and whip with the whisk attachment until they form medium peaks, about 1-2 minutes.
  • Add about a third of the whites to the yolk mixture and gently fold in with a rubber spatula to loosen up the yolks. Add the remaining whites and gently fold them in until only a few pockets of whites remain.
  • Combine flour and salt in a fine mesh sieve and sift the two over the egg mixture. Fold in flour until just combined, being careful not to overmix.
  • Scrape batter into prepared pan and spread evenly. Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean and the sides of the cake start to pull away from the pan.
  • Meanwhile, combine sweetened condensed milk, evaporated milk, and coconut milk in a medium bowl. Whisk until smooth.
  • Let cake cool 15 minutes then poke cake all over with a skewer or fork. Pour milk mixture over cake and spread evenly. Let cake cool for another 45 minutes then cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  • Once you are ready to serve, place sweetened coconut flakes in a large frying pan and toast over medium heat, stirring frequently, until golden and crisp. Remove immediately to a bowl and let cool.
  • Combine heavy cream, Sparkling Almond, and powdered sugar in the bowl of a stand mixer and whip with the whisk attachment until fluffy, firm peaks form.
  • Spread cream evenly over cake then sprinkle toasted coconut on top. Cut into squares and serve.