Coconut Tres Leches Cake Recipes

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease the bottom of a 9-by-13-inch baking pan with cooking spray. Set aside.
• Whisk together the flour, baking powder, salt and cinnamon in a medium bowl. Set aside.
• Beat the egg whites in a stand mixer fitted with a whisk attachment on medium speed until foamy, about 1 minute. With the mixer still on, slowly add 1/4 cup granulated sugar. Continue until shiny medium-stiff peaks form, about 2 minutes. Remove the egg whites to a medium bowl and set aside.
• Add the egg yolks and remaining 3/4 cup granulated sugar to the same bowl of the stand mixer with the same whisk attachment (no need to wash). Beat on medium speed until pale yellow and doubled in volume, 1 to 2 minutes. Add the milk and vanilla, then the lime zest and coconut, beating constantly. Reduce the speed to low and add the flour mixture until just combined.
• Using a rubber spatula, gently fold the egg white mixture into the batter in 3 additions until the egg whites are no longer visible.
• Pour the batter into the prepared pan and bake until a tester comes out clean, 18 to 20 minutes. Transfer the pan to a rack and let cool slightly.
• For the tres leches: Whisk together the sweetened condensed milk, evaporated milk and whole milk in a large measuring cup with a spout. Using a round metal skewer or a fork, poke holes all over the top of the cake, but don't go all the way down to the bottom (this will help the cake absorb the milk!). Pour the milk all over the cake very slowly and a little at a time (this will help distribute the milk throughout the cake). When all of the milk has been poured into the cake and absorbed, cover and refrigerate 2 to 3 hours, preferably overnight.
• For the topping: Combine the heavy cream, powdered sugar, cinnamon and salt in a stand mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form, 1 to 2 minutes. Dollop, then spread over the top of the cake. Sprinkle with the coconut, then then the lime zest. Cut into 15 rectangles. Serve immediately or store in the refrigerator.

Steps:

• Bake the cake in a 9-by-13-inch baking dish, following the package instructions. Let cool for 30 minutes.
• In a large bowl, whisk together the almond milk, sweetened condensed coconut milk, coconut milk and vanilla.
• Poke holes all over the cake. Pour the milk mixture over the top, a little at a time, letting it soak, so that the liquid doesn't overflow. Cover and let soak in the refrigerator for at least 10 or up to 24 hours. (The cake should have absorbed all of the liquid, and there should be no liquid pooled on the top or sides.)
• Spread the whipped cream evenly over the cake, then sprinkle the toasted coconut all over the top. Serve chilled or at room temperature.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with parchment, leaving about 4 inches of overhang on the long sides. Generously grease the parchment with the butter.
• In a stand mixer on low speed, beat the cake mix, water, oil, eggs and mashed bananas for 30 seconds. Raise the speed to medium and beat for another 2 minutes, scraping down the bowl as necessary.
• Pour the batter into the prepared baking pan. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool.
• Using the parchment "handles," remove the cake to platter. With a fork, poke holes every 1/2 inch in the top of the cake.
• In a large bowl, whisk together the condensed milk, coconut cream and whipping cream and then pour evenly over the top of the cake. Cover and refrigerate until the mixture is absorbed into the cake, at least 2 hours and up to 4 hours.
• For the frosting: In a stand mixer fitted with the whisk attachment, whip the cream to soft peaks. Turn off the mixer and add the coconut cream, powdered sugar and vanilla. Whip until stiff peaks form.
• Spread the frosting over the cake and garnish with the toasted coconut chips. Store loosely covered in the refrigerator.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan.
• In large bowl, beat cake mix, water, oil, egg whites and coconut extract with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake as directed on box for 13x9-inch pan. Cool 5 minutes. With long-tined fork, poke top of hot cake every 1/2 inch, wiping fork occasionally to reduce sticking. In medium bowl, mix milk, 3/4 cup of the whipping cream and the cream of coconut with whisk until blended. Microwave on High about 1 minute 30 seconds or until heated. Carefully pour mixture over top of warm cake. Cover; refrigerate 3 hours or until chilled.
• In small bowl, beat remaining 1 1/4 cups whipping cream with electric mixer on high speed until stiff (do not overbeat). Spread over cake; sprinkle with coconut. Cut cake into squares; serve with any remaining cream mixture from pan. Garnish with kiwifruit. Store covered in refrigerator.

Steps:

• Heat oven to 325°F
• Butter a 13-by-9-inch glass baking dish.
• Separate eggs, and place yolks in a large mixing bowl. Reserve whites in a separate mixing bowl.
• Add sugar to yolks, and beat on high speed with an electric mixer until pale yellow and fluffy, about 5 minutes.
• Clean beaters, and whip egg whites to medium peaks, about 1 1/2 minutes.
• Using a rubber spatula, stir about 1/3 of the egg whites into the yolk mixture to lighten it.
• Then gently fold in remaining whites.
• Whisk flour with a dry whisk to aerate and break up any lumps, then sprinkle it over egg mixture.
• Use a rubber spatula to gently fold flour into egg mixture, just until there are no more white flour streaks. Don't overmix.
• Pour batter into the buttered baking dish, and bake until cake is puffed and golden and the edges pull away from the sides of the pan, about 20 to 25 minutes.
• Remove cake from the oven and place on a wire cooling rack.
• With a toothpick, poke holes all over the cake.
• Allow to cool for 15 minutes.
• In a medium bowl, whisk together three milks and rum, and pour mixture evenly over cake.
• Continue cooling cake, about 45 minutes more, then cover tightly with plastic wrap and refrigerate at least 4 hours or overnight.
• For toasted coconut, heat a large frying pan over medium heat.
• Add coconut and spread it in an even layer.
• Cook, stirring often, until coconut is lightly toasted and browned.
• If coconut begins to burn, reduce heat.
• Remove from the pan immediately.
• To serve the cake, whip heavy cream and powdered sugar to medium peaks (If you like, flavor it with a teaspoon of dark rum.)
• Top each cake slice with a mound of whipped cream, and garnish with toasted coconut.

Steps:

• Heat oven to 325°F Spray non-stick baking spray on 3 round cake pans. Separate eggs, and place yolks in a large mixing bowl. Reserve whites in a separate mixing bowl.
• Add sugar to yolks, and beat on high speed with an electric mixer until pale yellow and fluffy, about 5 minutes. Clean beaters, and whip egg whites to medium peaks, about 5 minutes.
• Using a rubber spatula, stir about 1/3 of the egg whites into the yolk mixture to lighten it. Then gently fold in remaining whites.
• Whisk flour with a dry whisk to aerate and break up any lumps, then sprinkle it over egg mixture. Use a rubber spatula to gently fold flour into egg mixture, just until there are no more white flour streaks. Don't overmix.
• Pour batter into the prepared cake pans, and bake until cakes are puffed and golden and the edges pull away from the sides of the pans, about 20 to 25 minutes.
• Remove cakes from the oven and place on a wire cooling rack. Allow to cool for a bit before trying to turn them out. When turning them out of the pan if they stick a bit gently run a knife around the edge of the cake to free it from the pan.
• Once the cakes are turned out, with a toothpick, poke holes all over the cakes (A LOT OF HOLES). Allow to cool for 15 minutes.
• In the meantime, in a medium bowl, whisk together the sweetened condensed milk, the evaporated milk, the coconut cream and 1/4 cup rum.
• Take the bottom cake layer and place it on a large plate or cake plate (you can't move this cake once it's assembled, so pick something with a little room around the edges because some liquid will collect at the bottom.).
• Pour 1 cup of the milk mixture over the layer. Then sprinkle the top of the layer with flaked coconut and add second layer. Pour 1 cup of milk mixture over the layer, sprinkle with flaked coconut and add the final layer. For the final layer, pour the rest of the mixture over the entire cake.
• Continue cooling cake, about 45 minutes more, spoon any collected milk mixture back onto the cake and then cover tightly with plastic wrap and refrigerate at least 4 hours or overnight.
• To decorate, whip cream, powdered sugar and 4 tablespoons of rum to medium peaks (you want it to be relatively stiff.).
• Gently ice cake with the whipped cream. The cake will be very soft, so use care to avoid damaging the layers.
• Toast flaked coconut in a large frying pan over medium heat. Cook, stirring often, until coconut is lightly toasted and browned. If coconut begins to burn, reduce heat. Remove from the pan immediately.
• Sprinkle toasted coconut in a layer on the top of the cake. Then garnish with chopped mango, strawberry, kiwi and any other fruit you like.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake as directed on box for 13x9-inch pan. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
• In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting. Store covered in refrigerator.