Coconut TRES Leches CAKE
- 30m Prep Time
- 40m Cook Time
- 5h Ready In
A twist on classic tres leches cake using coconut milk and flours. The cake is soaked in a coconut milk mixture and topped with whipped cream, toasted coconut, and lime zest.
Ingredients
- Coconut oil spray
- Coconut flour for preparing the dish
- 29.6 ml honey or homemade Papaya Molasses
- 113 g coconut shortening
- 59.1 ml European-style vegan cashew butter or dairy grass-fed butter
- 355 ml finely ground almond flour
- 355 ml coconut flour
- 9.86 ml baking powder
- 4.93 ml sea salt
- 10 large organic eggs
- 355 ml coconut sugar or 3/4 cup monk fruit sugar
- 9.86 ml vanilla extract
- 2 cans coconut milk
- 473 ml cashew milk or almond milk
- 1 can sweetened condensed coconut milk
- 473 ml grass-fed dairy heavy cream
- 29.6 ml powdered monk fruit sugar
- 4.93 ml vanilla extract
- Fresh lime zest
- Toasted coconut
Nutrition (per serving, estimated)
Estimated based off 12 of 20 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 172 mg
- Iron: 4.29 mg
- Magnesium: 95.3 mg
- Phosphorus: 389 mg
- Potassium: 480 mg
- Zinc: 2.71 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Coconut oil spray
- 29.6 ml honey or homemade Papaya Molasses
- 113 g coconut shortening
- 59.1 ml European-style vegan cashew butter or dairy grass-fed butter
- 355 ml finely ground almond flour
- 355 ml coconut flour
- 9.86 ml baking powder
- 4.93 ml sea salt
- 10 large organic eggs
- 355 ml coconut sugar or 3/4 cup monk fruit sugar
- 9.86 ml vanilla extract
- 2 cans coconut milk
- 473 ml cashew milk or almond milk
- 1 can sweetened condensed coconut milk
- 473 ml grass-fed dairy heavy cream
- 29.6 ml powdered monk fruit sugar
- 4.93 ml vanilla extract
- Fresh lime zest
- Toasted coconut
Prepare
- Coconut flour, for preparing the dish
Let's Cook
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Step 1.
Preheat the oven to 350°F. Grease a 9-inch square ceramic baking dish with coconut oil spray and dust with coconut flour.
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Step 2.
In a medium microwave-safe bowl, combine 2 tablespoons honey, ¼ pound coconut shortening, and 4 tablespoons cashew or dairy butter. Microwave on high for 30 seconds to 1 minute until melted. Stir and set aside.
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Step 3.
In a large bowl, whisk together 1½ cups almond flour, 1½ cups coconut flour, 2 teaspoons baking powder, and 1 teaspoon sea salt. Set aside.
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Step 4.
In a stand mixer with paddle attachment or using a hand mixer, beat 10 large eggs with 1½ cups coconut sugar (or ¾ cup monk fruit sugar) until pale and fluffy, about 5 to 7 minutes. Add 2 teaspoons vanilla extract and beat to combine.
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Step 5.
Add the flour mixture to the egg mixture in two additions, scraping down the bowl between each, and beat until just combined and uniform. Stir in the melted honey mixture until incorporated.
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Step 6.
Pour the cake batter into the prepared dish and bake for 30 to 45 minutes until golden brown and a knife or skewer inserted in the center comes out clean.
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Step 7.
While the cake bakes, prepare the milk soak: In a large bowl, stir together 2 cans coconut milk, 2 cups cashew or almond milk, and 1 can sweetened condensed coconut milk until combined.
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Step 8.
Once the cake is done, remove from the oven and poke holes all over with a knife or wooden skewer. Pour one-third of the milk soak over the cake (it will look drowned). Wait 10 minutes until absorbed, then pour another one-third. Wait again until absorbed, then pour the remaining milk soak. Refrigerate the cake until completely cold.
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Step 9.
While the cake chills, make the whipped topping: In a medium bowl, combine 2 cups heavy cream, 2 tablespoons powdered monk fruit sugar, and 1 teaspoon vanilla extract. Beat with a wire whip or mixer until medium peaks form.
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Step 10.
Once the cake is completely chilled and most of the milk soak is absorbed, spread the whipped cream evenly over the cake with a rubber spatula, filling the dish to the top. Garnish with toasted coconut flakes and fresh lime zest. Cut into squares and serve from the dish.