Coconut Lime Tres Leches Cake: A Tropical Twist on a Classic Dessert
Tres Leches Cake, with its rich history and creamy, milky goodness, has long been a beloved dessert across Latin America, particularly in Mexico. Traditionally made with three types of milk—evaporated milk, condensed milk, and heavy cream—this cake is known for its moist, indulgent texture. Just in time for Cinco de Mayo, I’m thrilled to share my own tropical twist on this classic: the Coconut Lime Tres Leches Cake. Inspired by some wonderfully delicious cakes I recently savored in El Paso, Texas, this recipe promises to bring a zesty freshness to your festive celebrations.
History of Tres Leches Cake
The origins of Tres Leches Cake are somewhat mysterious, though it is widely believed to have gained popularity in Latin America in the 19th century. It is thought that the recipe was spread throughout the region via the labels of canned milk products distributed by companies like Nestlé in the 1940s. Over the years, this dessert has evolved, incorporating various flavors and toppings, but it remains a staple in many Latin American countries and has gained significant popularity in the United States.
Why It’s Perfect for Cinco de Mayo
Cinco de Mayo commemorates the Mexican Army’s victory over the French Empire at the Battle of Puebla in 1862. While it is a relatively minor holiday in Mexico, it has evolved into a celebration of Mexican culture and heritage in the United States, particularly in areas with large Mexican-American populations. The Coconut Lime Tres Leches Cake, with its vibrant lime and tropical coconut flavors, adds a festive, refreshing twist that makes it perfect for any Cinco de Mayo celebration. Its creamy texture and rich flavors are a delightful nod to the traditional foods enjoyed during the festivities.
Key Features of This Cake:
- Rich Texture: The hallmark of any tres leches cake is its moist, sponge-like texture, which comes from soaking it in a mixture of three kinds of milk. This cake takes it a step further by integrating coconut milk, which introduces a silky, rich texture and a subtle tropical flavor that complements the sweetness of the condensed and evaporated milks.
- Citrus Twist: The zest of lime not only infuses the cake with a vibrant, tangy flavor but also adds a bright, aromatic touch that cuts through the sweetness, making each bite as refreshing as it is indulgent.
- Versatile Dessert: Perfect for any occasion, from family gatherings to festive celebrations, this cake is versatile. It can be dressed up with a sprinkle of toasted coconut flakes and extra lime zest for an elegant presentation, or served simply in a more rustic style.
Dinner Pairings:
Looking for the perfect dinner to set the stage for a delightful Coconut Tres Leches Cake dessert? Consider these three diverse dinner options that will beautifully complement your sweet finale:
Southern Soup Beans with Jalapeño Cornbread
Dive into the heartwarming comfort of Southern Soup Beans, a rustic and flavorful dish made with slow-cooked pinto beans that melt in your mouth. This traditional Southern favorite is paired with Jalapeño Cornbread, which brings a delightful kick with its spicy, savory notes, adding a perfect crunchy contrast to the creamy beans.
Charlie’s Green Chili
Experience the robust and spicy flavors of Charlie’s Green Chili, a hearty stew that boasts a rich blend of tender pork, bold green chilies, and aromatic spices. This dish is both invigorating and satisfying, offering a deep warmth that is ideal for any chili lover looking to spice up their meal.
Barbacoa Street Tacos with Mango Guacamole
Wrap up your meal with Barbacoa Street Tacos, featuring succulently slow-cooked barbacoa that is delicately shredded and tucked into soft corn tortillas. Topped with a vibrant Mango Guacamole that combines sweet mango chunks with creamy avocado and a hint of lime, these tacos are a perfect fusion of sweet, savory, and tangy flavors that will transport your palate to the lively streets of a festive market.
Coconut Lime Tres Leche Cake
Equipment
- Kitchenaid Mixer
- Kitchen Scale
- Measuring Cups and Spoons
- Rubber Spatula
- 9×13 baking pan
- Medium Bowl
- Parchment Paper
Ingredients
Cake Batter
- 180 grams All-Purpose Flour 1 1/2 cups
- 7 grams Baking Powder 1 1/2 tsp
- 3 grams Salt 1/2 tsp
- 1 gram Cinnamon 1/4 tsp
- 6 Eggs
- 200 grams Granulated Sugar 1 Cup
- 2 grams Almond Extract 1/2 tsp
- 4 grams Lime Zest 1 1/2 tbsp or 1 lime
- 80 grams Toasted Coconut 1 cup
- 120 grams Whole Milk 1/2 cup
Tres Leches
- 1 14 oz can Sweetened Condensed Milk
- 1 12 oz can Evaporated Milk
- 120 grams Unsweetened Coconut Milk 1/2 cup
Frosting
- 365 grams Heavy Whipping Cream 1 1/2 cups
- 20 grams Powdered Sugar 2 tbsp
- 2 grams Cinnamon Powder 1/2 tsp
- 1/8 tsp Salt
- 40 grams Shredded Coconut 1/2 cup
- 4 grams Lime Zest 1 1/2 tbsp or 1 lime
Instructions
Cake Batter
- Lightly spray a 9×13 baking pan with oil, or line it with parchment paper and set it to the side. In a small saute pan, toast the coconut on medium heat; keep an eye on it so it doesn't burn! Set to the side too. In a small bowl, whisk together the flour, baking powder, salt and cinnamon. Preheat the oven to 350°.
- Separate the egg whites from the yolks by putting the egg whites in your Kitchenaid mixer fitted with the whisk attachment. Save the yolks. Begin whipping the egg whites on medium high speed. Once they're getting foamy, add 50 grams (1/4 cup) of sugar and whip on high until medium-stiff shiny peaks form. Transfer the meringue to a clean bowl and set to the side.
- Next, transfer the egg yolks to the same mixer bowl (no need to rinse) add the remaining 150 grams (3/4 cup) of sugar and whip with the whisk attachment until fluffy and pale yellow. Then add the almond extract, lime zest, toasted coconut, and milk. Mix until combined.
- Sift in the dry ingredients and thoroughly mix.
- Remove the mixing bowl from the machine, and then gently fold the meringue into the rest of the batter by hand with a rubber spatula in three different segments.
- Once all the meringue is mixed in, pour the batter into the prepared baking pan, smooth it out evenly, and place it in the 350° oven on the middle rack. Bake for 20-25 minutes or until golden brown. If you stick a toothpick in the middle, it should come out clean when it's done.
Tres Leche
- In a bowl with a pouring spout, stir together the sweetened condensed milk, evaporated milk, and coconut milk. Cover with plastic wrap and set to the side.
- Once the cake has finished baking, remove it from the oven and place it on a cooling rack. Let it sit for about 5 minutes, and then use a wooden skewer to poke holes all over the surface of the cake. Try not to go all the way to the bottom of the pan though.
- Next, pour the Tres Leches over the top of the cake. Do this in 3-4 pours, allowing the milk to soak in as you go. Once this is done, cover the cake with plastic wrap and place it in the fridge for 3-4 hours or overnight to finish absorbing the milk.
Frosting
- Once the cake is almost finished chilling, make the frosting. Stick your whisk and mixing bowl in the freezer for 5-10 minutes before hand.
- Pour the heavy whipping cream into the cold mixing bowl and add the powdered sugar, cinnamon, and pinch of salt—whip on high speed until stiff peaks form.
- Remove the cake from the fridge and evenly spread the frosting all over the top. Finish the cake by sprinkling the shredded coconut all over the top as well as some more lime zest. Cut, serve, and enjoy!!
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