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Creamy Tres Leches Cake Recipe with Fresh Strawberry Cream and Toasted Coconut

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A moist and creamy tres leches cake soaked in a rich milk mixture, topped with airy fresh strawberry cream and crunchy toasted coconut. Perfect for any occasion and easy to make with simple ingredients.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 5 large eggs, separated (room temperature)
  • 1 cup (200g) granulated sugar, divided
  • 1/3 cup (80ml) whole milk
  • 1 tsp pure vanilla extract
  • 1 can (12 oz/354ml) evaporated milk
  • 1 can (14 oz/396g) sweetened condensed milk
  • 1 cup (240ml) heavy cream
  • 1 cup (240ml) heavy whipping cream, chilled
  • ½ cup (75g) fresh strawberries, finely chopped
  • 2 tbsp powdered sugar
  • 1 tsp lemon juice
  • ¾ cup (60g) unsweetened shredded coconut
  • 1 tbsp granulated sugar (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray and dust with flour.
  2. Sift together flour, baking powder, and salt in a medium bowl.
  3. In a large bowl, whisk egg yolks with ½ cup sugar until pale and thick, about 3-4 minutes. Add milk and vanilla extract, mix until smooth.
  4. Gently fold sifted dry ingredients into the yolk mixture until just combined.
  5. In a separate clean bowl, beat egg whites until soft peaks form. Gradually add remaining ½ cup sugar and beat until stiff peaks form.
  6. Carefully fold whipped egg whites into the batter in three additions, using gentle motions to keep air in.
  7. Pour batter into prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool cake completely on a wire rack.
  9. In a large bowl, whisk evaporated milk, sweetened condensed milk, and heavy cream to make the tres leches soak.
  10. Poke 20-30 holes evenly over the cooled cake with a fork or skewer. Slowly pour milk mixture evenly over the cake and refrigerate for at least 2 hours or overnight.
  11. Beat chilled heavy cream with powdered sugar and lemon juice until soft peaks form. Gently fold in chopped strawberries.
  12. Toast shredded coconut with optional sugar in a dry skillet over medium heat, stirring frequently until golden brown and fragrant, about 3-5 minutes.
  13. Spread strawberry cream evenly over soaked cake and sprinkle toasted coconut on top. Serve chilled.

Notes

Whip egg whites to stiff but shiny peaks for fluffiness. Fold gently to keep air in batter. Poke enough holes for milk soak absorption. Toast coconut just before serving to maintain crunch. Chill cake overnight for best flavor and texture. Substitute almond flour for gluten-free and coconut cream for dairy-free options.

Nutrition

Keywords: tres leches cake, strawberry cream, toasted coconut, creamy dessert, easy cake recipe, milk-soaked cake, fresh strawberries, tropical dessert

Find it online: https://freshforkful.com/creamy-tres-leches-cake-recipe-with-fresh-strawberry-cream-and-toasted-coconut-easy-step-by-step/