Gluten-Free Coconut Tres Leches Cake

4.67 from 3 votes

Gluten-Free Coconut Tres Leches Cake

This cake can be made using regular milks instead of coconut milks if you prefer not to have coconut, or you cannot find them all in coconut.

Prep Time15

Cook Time30

soaking4

Total Time4 45

Course: Dessert

Keyword: Cake, coconut, tres leches

Servings:

Calories: 536kcal

Author: Alina Eisenhauer

Ingredients

Cake

300 grams 1:1 gluten-free flour blend
2 teaspoons baking powder
250 grams granulated sugar
½ teaspoon salt
112 grams unsalted butter (or plant butter)
2 large eggs
225 grams milk or coconut milk* (not canned)
1 teaspoon vanilla
¼ teaspoon almond extract (optional)

Garnish

150 grams shredded coconut (sweetened or unsweetened)

Leches soaker

390 grams sweetened condensed coconut milk - can use regular sweet condensed milk
340 grams evaporated coconut milk -can use regular evaporated milk
112 grams heavy cream** (or heavy coconut cream)

Whipped Cream

350 grams heavy cream** (or heavy coconut cream)
65 grams confectioners' sugar
½ teaspoon vanilla

Instructions

Cake

In the bowl of a stand mixer fitted with the paddle attachment, mix together the flour, baking powder, sugar and salt.
Add the butter, and mix until you have a uniform sandy texture and no lumps of butter remain
In a separate bowl or measuring cup, whisk together the eggs, coconut milk, vanilla and almond extract, if using.
With the mixer running, slowly add the egg mixture to the flour mixture, and mix until smooth and totally combined.
Preheat oven to 350 degrees, and set the batter aside to rest for 30 minutes.
Grease a 10-inch springform pan or a 9x13-inch inch cake pan.
Bake for 15 minutes, rotate and bake for another 10-15 minutes until the cake springs back when lightly touched, and a cake tester comes out clean.
Remove from the oven, and allow to cool for about 30-60 minutes in the pan.

Garnish

While the cake is cooling, toast the coconut garnish.
In a medium skillet over medium-low heat, add the shredded coconut in an even layer. Toast about 3 to 5 minutes until lightly browned and fragrant, stirring constantly so it doesn't burn. Remove from pan immediately, and set aside.

Leches Soaker

Once the cake has cooled, prepare the topping by whisking together the condensed milk, evaporated milk and heavy cream.
Using a large fork or a wooden skewer, poke holes all over the cake (poke down to the bottom of the cake pan). Pour milk mixture slowly and evenly over cake.
Cover, and transfer cake to the refrigerator and allow to chill for at least several hours - preferably overnight.

Whipped Cream

Once ready to serve, prepare whipped cream.
Combine heavy cream, confectioners' sugar, and vanilla in a large bowl, and use an electric mixer to whip until it is thick and stiff peaks form.
Spread whipped cream over tres leches cake, and sprinkle with toasted coconut garnish if desired.

Notes

*Canned coconut milk (even the light ones) are too high in fat for the cake. It is best to use the coconut milk that comes in the carton (usually 4.5 grams fat per cup) or use almond milk or regular dairy milk.

**If using heavy coconut cream for the whipped topping, make sure to chill well before whipping.

Nutrition