A tropical twist on the classic tres leches cake, this version doubles down on coconut for an extra creamy, melt-in-your-mouth dessert. A soft, fluffy coconut milk cake is soaked in a rich sauce made with coconut milk, sweetened condensed milk, and young coconut meat, giving every bite a delicate coconut flavor and incredibly moist texture. Served chilled, it’s creamy, refreshing, and just the right amount of indulgent.
Cake Ingredients
1 cup all purpose flour
1 tbsp baking powder
Pinch salt
4 eggs
1/2 cup caster sugar
1/4 cup coconut milk
1/4 cup coconut oil
1 tbsp vanilla extract
Coconut Sauce Ingredients
1 cup coconut milk
1/2 cup sweetened condensed milk
1/2 cup chopped young coconut meat
Instructions
Step 1. Preheat the oven to 175°C and line or grease a 20 × 20 cm baking pan.
Step 2. Whisk the eggs and sugar together until the mixture becomes pale, thick, and aerated.
Step 3. Combine the flour, baking powder, and salt, then gently fold the dry ingredients into the egg mixture.
Step 4. Add the coconut milk, coconut oil, and vanilla and gently fold until the batter is smooth and homogeneous.
Step 5. Pour the batter into the prepared pan and bake for approximately 30-35 minutes, or until the center of the cake is fully cooked.
Step 6. While the cake is baking, prepare the coconut sauce. Add the coconut milk, condensed milk, young coconut meat, and salt to a blender.
Step 7. Blend until completely smooth and creamy. The sauce should be fluid enough to soak easily into the cake. Add a little more coconut milk if necessary.
Step 8. Remove the cake from the oven and, while it is still hot, poke holes all over the surface using a skewer or fork.
Step 9. Slowly pour the coconut sauce over the hot cake, allowing it to absorb gradually.
Step 10. Let the cake cool to room temperature, then cover and refrigerate for at least 6 hours, preferably overnight.
Step 11. Serve chilled and finish with fresh shredded coconut or finely chopped young coconut meat, if desired.
