Description
This Coconut Mango Tres Leches Cake is a tropical twist on the classic Latin American dessert. It features a moist sponge cake soaked in a rich and creamy blend of sweetened condensed milk, evaporated milk, and coconut milk, topped with luscious mango-flavored whipped cream and fresh mango chunks. Toasted sweetened coconut flakes add a delightful crunch and enhance the tropical flavors, making this cake perfect for any sunny celebration or special occasion.
Ingredients
Scale
Cake
- 5 eggs, room temperature
- 1 cup sugar (200g)
- ⅓ cup milk (79ml)
- 1 cup all-purpose flour (138g)
- ¼ teaspoon salt
- 1 ½ teaspoon baking powder
- 1 teaspoon vanilla extract
Milk Mixture
- 1 can sweetened condensed milk (9 oz)
- 1¼ cup evaporated milk (295ml)
- 1 cup coconut milk (249ml)
Reduced Mango Pulp
- 9 tablespoon mango pulp
- 3 teaspoon sugar (optional)
- 1 ½ teaspoon cornstarch
- 3 teaspoon water
Mango Whipped Cream
- 1 ½ cup heavy cream, chilled (354ml)
- 6 tablespoon reduced mango pulp (prepared from above)
Topping
- 1 mango, cut into chunks
- ¼ cup sweetened coconut flakes, toasted
Instructions
- Prepare the reduced mango pulp: In a small saucepan, combine 9 tablespoons of mango pulp, 3 teaspoons sugar (optional), 1 ½ teaspoons cornstarch, and 3 teaspoons water. Cook over medium heat, stirring constantly until the mixture thickens. Remove from heat and let cool completely. This will be used later to flavor the whipped cream.
- Make the cake batter: Preheat your oven to 350°F (175°C). In a large bowl, beat 5 room temperature eggs with 1 cup sugar until thick and pale. Stir in ⅓ cup milk and 1 teaspoon vanilla extract. In a separate bowl, sift together 1 cup all-purpose flour, ¼ teaspoon salt, and 1 ½ teaspoons baking powder. Gently fold the dry ingredients into the egg mixture until just combined.
- Bake the cake: Pour the batter into a greased or parchment-lined 9×13 inch baking pan. Bake in the preheated oven for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Prepare the milk soak mixture: While the cake is baking, combine 1 can sweetened condensed milk, 1¼ cup evaporated milk, and 1 cup coconut milk in a bowl and mix well.
- Soak the cake: Once the cake has cooled slightly but is still warm, poke holes all over the top using a fork or skewer. Slowly pour the milk mixture evenly over the cake, allowing it to soak in thoroughly. Chill the cake in the refrigerator for at least 2 hours or overnight to absorb the milk mixture properly.
- Prepare the mango whipped cream: In a chilled mixing bowl, whip 1 ½ cups heavy cream until soft peaks form. Gently fold in 6 tablespoons of the cooled reduced mango pulp until fully incorporated and smooth.
- Assemble the cake: Spread the mango whipped cream evenly over the soaked cake surface. Top with fresh mango chunks and sprinkle with ¼ cup toasted sweetened coconut flakes for garnish.
- Serve: Keep the cake refrigerated until ready to serve. Cut into squares and enjoy this tropical, creamy dessert that brings a refreshing mango and coconut flavor to the traditional tres leches cake.
Notes
- For best results, use ripe, sweet mangoes for both the pulp and topping to maximize flavor intensity.
- To toast coconut flakes, place them in a dry skillet over medium heat and stir frequently until golden brown and fragrant, about 3-5 minutes.
- The cake improves in flavor after resting overnight, allowing the milk mixture to soak in fully.
- If desired, substitute the evaporated milk with a plant-based evaporated milk for a dairy-free adaptation, but note this may alter texture.
- Ensure eggs are at room temperature before beating to achieve a light and airy cake texture.
Keywords: Tres Leches Cake, Mango Dessert, Coconut Cake, Tropical Cake, Milk Soaked Cake, Mango Whipped Cream, Latin American Dessert