Coconut Mango Tres Leches Cake Recipe
This Coconut Mango Tres Leches Cake is a tropical twist on the classic Latin American dessert, combining a moist sponge cake soaked in three types of milk with a luscious mango-infused whipped cream and fresh mango topping. The cake is light yet rich, featuring the creamy flavors of coconut and mango, perfectly balanced by the toasted coconut flakes on top, making it an irresistible treat for warm weather or special occasions.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours (including soaking and chilling time)
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Ingredients
Scale
Cake
- 5 eggs, room temperature
- 1 cup sugar (200g)
- ⅓ cup milk (79ml)
- 1 cup all-purpose flour (138g)
- ¼ teaspoon salt
- 1 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
Milk Mixture
- 1 can sweetened condensed milk (9 oz)
- 1¼ cups evaporated milk (295ml)
- 1 cup coconut milk (249ml)
Mango Whipped Cream
- 1 ½ cups heavy cream, chilled (354ml)
- 6 tablespoons reduced mango pulp
Reduced Mango Pulp
- 9 tablespoons mango pulp
- 3 teaspoons sugar (optional)
- 1 ½ teaspoons cornstarch
- 3 teaspoons water
Topping
- 1 mango, cut into chunks
- ¼ cup sweetened coconut flakes, toasted
Instructions
- Prepare the Cake Batter: In a large bowl, beat the 5 eggs and 1 cup of sugar together until the mixture is thick and pale. Add the ⅓ cup milk and 1 teaspoon of vanilla extract, mixing well to combine.
- Combine Dry Ingredients: In a separate bowl, sift together the 1 cup all-purpose flour, ¼ teaspoon salt, and 1 ½ teaspoons baking powder. Gradually fold these dry ingredients into the egg mixture, being careful not to overmix to maintain a light texture.
- Bake the Cake: Preheat your oven to 350°F (175°C). Pour the batter into a greased or parchment-lined baking pan. Bake for approximately 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
- Prepare the Milk Mixture: In a large bowl, whisk together the sweetened condensed milk, evaporated milk, and coconut milk until smooth and well combined.
- Soak the Cake: Once the cake has cooled, poke holes all over it using a fork or skewer. Slowly pour the milk mixture evenly over the cake, allowing it to absorb fully. Refrigerate the cake for at least 2 hours or overnight for best results.
- Make the Reduced Mango Pulp: In a small saucepan, combine the 9 tablespoons mango pulp, sugar (if using), cornstarch, and water. Cook over medium heat, stirring constantly until the mixture thickens and becomes glossy. Remove from heat and let cool completely.
- Prepare the Mango Whipped Cream: Using a chilled bowl and whisk or mixer, whip the heavy cream until it forms soft peaks. Gently fold in the 6 tablespoons of cooled reduced mango pulp until well incorporated.
- Assemble the Cake: Spread the mango whipped cream evenly over the soaked cake.
- Add Toppings: Decorate the top with fresh mango chunks and toasted sweetened coconut flakes for added texture and flavor.
- Serve Chilled: Refrigerate the assembled cake until ready to serve. Slice and enjoy this refreshing tropical dessert.
Notes
- Ensure eggs are at room temperature for better cake rise and texture.
- Be careful not to overmix the batter to keep the cake light and fluffy.
- Allow the cake to cool completely before soaking to avoid breaking it apart.
- Reduced mango pulp adds natural sweetness and a vibrant flavor to the whipped cream; omit sugar in the reduction if you prefer less sweetness.
- To toast coconut flakes, spread them on a baking sheet and toast in a dry oven at 350°F (175°C) for 3-5 minutes, stirring occasionally until golden brown.
- This cake is best served chilled and consumed within 2-3 days for optimal freshness.
Keywords: tres leches cake, mango cake, coconut cake, tropical dessert, Latin American dessert, mango whipped cream, moist cake
Find it online: https://busyrecipe.com/coconut-mango-tres-leches-cake-recipe/