Description
This Coconut Mango Tres Leches Cake is a tropical twist on the classic Latin American dessert, featuring a moist sponge cake soaked in a luscious trio of milks—sweetened condensed milk, evaporated milk, and creamy coconut milk. Topped with a light mango-infused whipped cream and garnished with fresh mango chunks and toasted sweetened coconut flakes, this cake offers a perfect balance of sweetness and fruity freshness, making it an irresistible treat for warm weather or special occasions.
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 teaspoon baking powder
- 1 teaspoon vanilla extract
Milk Mixture
- 1 can sweetened condensed milk (9 oz)
- 1¼ cup evaporated milk (295ml)
- 1 cup coconut milk (249ml)
Mango Whipped Cream
- 1 ½ cup 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 mixing bowl, whisk the eggs and sugar together until the mixture is light and fluffy. Add the milk and vanilla extract, blending well. In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture, stirring gently until combined without overmixing.
- Bake the Cake: Preheat your oven to 350°F (175°C). Pour the batter into a greased or parchment-lined 9×13 inch baking pan. Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool slightly.
- Mix the Milk Mixture: In a bowl, combine the sweetened condensed milk, evaporated milk, and coconut milk. Stir thoroughly to ensure the milks are well combined.
- Soak the Cake: Once the cake has cooled, poke holes all over the surface using a fork or skewer. Slowly pour the milk mixture evenly over the cake, allowing it to soak in. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the cake to absorb the milks completely.
- Prepare the Reduced Mango Pulp: In a small saucepan, combine the 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 allow to cool completely.
- Make the Mango Whipped Cream: In a chilled bowl, whip the heavy cream until soft peaks form. Gently fold in the cooled reduced mango pulp until fully incorporated and smooth.
- Assemble the Cake: Spread the mango whipped cream evenly over the soaked cake surface. Decorate with fresh mango chunks and sprinkle the toasted sweetened coconut flakes on top.
- Serve and Enjoy: Chill the assembled cake for another 30 minutes before slicing and serving to enhance flavor melding and texture.
Notes
- Ensure eggs are at room temperature for a better rise in the cake.
- Poking holes in the cake allows the milk mixture to soak in deeply, creating a moist texture.
- The reduced mango pulp can be sweetened or left less sweet depending on preference.
- To toast coconut flakes, spread them evenly on a baking sheet and bake at 350°F (175°C) for about 5 minutes or until golden, watching carefully to prevent burning.
- This cake is best enjoyed chilled and within 2-3 days of preparation.
- For a dairy-free version, substitute coconut milk for heavy cream and use coconut-based whipped toppings.
Keywords: Tres Leches Cake, Coconut Mango Cake, Tropical Dessert, Mango Whipped Cream, Moist Cake, Latin American Dessert