Coconut Tres Leches Cake

Health score
4%
Coconut Tres Leches Cake
245 min.
15
433kcal

Suggestions


Indulge in the tropical delight of Coconut Tres Leches Cake, a luscious dessert that will transport your taste buds to a sun-kissed paradise. This cake is a delightful twist on the traditional tres leches, incorporating the rich and creamy flavors of coconut that make every bite a heavenly experience. Perfect for gatherings or special occasions, this cake serves 15, ensuring that everyone can enjoy a slice of this decadent treat.

With a preparation time of just over four hours, including chilling, this cake is well worth the wait. The combination of toasted coconut, cream of coconut, and a light, fluffy cake creates a moist and flavorful dessert that is both satisfying and refreshing. Topped with a generous layer of whipped cream and garnished with vibrant kiwifruit, this cake not only tastes amazing but also looks stunning on any dessert table.

Whether you're celebrating a birthday, hosting a dinner party, or simply craving something sweet, Coconut Tres Leches Cake is sure to impress. Its unique flavor profile and beautiful presentation make it a standout dessert that will leave your guests raving. So gather your ingredients, roll up your sleeves, and get ready to create a dessert that is as delightful to make as it is to eat!

Ingredients

  • cup coconut or toasted
  • 0.5 teaspoon coconut extract 
  • 14 oz cream of coconut canned (not coconut milk)
  • 15 servings kiwi fruit sliced
  • cup milk 
  • cups whipping cream 
  • box cake mix white

Equipment

  • bowl
  • frying pan
  • oven
  • whisk
  • hand mixer
  • microwave

Directions

  1. Heat oven to 350F (325F for dark or nonstick pan). Spray bottom only of 13x9-inch pan.
  2. 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.
  3. Pour into pan.
  4. 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.
  5. In small bowl, beat remaining 1 1/4 cups whipping cream with electric mixer on high speed until stiff (do not overbeat).
  6. Spread over cake; sprinkle with coconut.
  7. Cut cake into squares; serve with any remaining cream mixture from pan.
  8. Garnish with kiwifruit. Store covered in refrigerator.

Nutrition Facts

Calories433kcal
Protein3.62%
Fat40.43%
Carbs55.95%

Properties

Glycemic Index
6.71
Glycemic Load
5.59
Inflammation Score
-6
Nutrition Score
12.979999791021%

Flavonoids

Epicatechin
0.25mg
Epicatechin 3-gallate
0.01mg
Epigallocatechin 3-gallate
0.08mg
Luteolin
0.67mg
Kaempferol
0.94mg
Quercetin
0.04mg

Nutrients percent of daily need

Calories:432.57kcal
21.63%
Fat:19.85g
30.53%
Saturated Fat:13.85g
86.58%
Carbohydrates:61.79g
20.6%
Net Carbohydrates:57.32g
20.84%
Sugar:42.39g
47.1%
Cholesterol:37.81mg
12.6%
Sodium:272.46mg
11.85%
Alcohol:0.06g
100%
Alcohol %:0.03%
100%
Protein:4g
7.99%
Vitamin C:68.34mg
82.84%
Vitamin K:38.68µg
36.84%
Phosphorus:187.96mg
18.8%
Fiber:4.47g
17.88%
Calcium:149.05mg
14.9%
Folate:50.44µg
12.61%
Manganese:0.24mg
12.06%
Vitamin E:1.8mg
11.97%
Vitamin A:572IU
11.44%
Vitamin B2:0.18mg
10.64%
Copper:0.18mg
8.84%
Vitamin B1:0.12mg
7.89%
Potassium:275.33mg
7.87%
Selenium:4.95µg
7.07%
Vitamin B3:1.23mg
6.13%
Magnesium:24.25mg
6.06%
Iron:1.05mg
5.84%
Vitamin D:0.69µg
4.58%
Vitamin B6:0.09mg
4.46%
Vitamin B5:0.43mg
4.26%
Zinc:0.49mg
3.25%
Vitamin B12:0.14µg
2.31%