Looking for a delicious and impressive dessert to wow your guests? Look no further than this Coconut Mango Tres Leches Cake! This tropical twist on the classic tres leches cake is moist, flavorful, and perfect for any occasion.
Why You’ll Love This Recipe?
- Bursting with tropical flavors from coconut and mango.
- Quick and easy to make, with minimal prep time.
- Can be made ahead of time, making it ideal for meal prep or special events.
Ingredient Notes:
Cake:
- eggs (room temp) – provide structure and richness to the cake.
- sugar – adds sweetness to the cake.
- milk – keeps the cake moist.
- all-purpose flour – the base of the cake batter.
- salt – enhances the flavor of the cake.
- baking powder – helps the cake rise.
- vanilla extract – adds a hint of flavor to the cake.
Milk Mixture:
- sweetened condensed milk – adds sweetness and richness to the cake.
- evaporated milk – adds creaminess to the cake.
- coconut milk – infuses the cake with coconut flavor.
Mango Whipped Cream:
- heavy cream (chilled) – whipped to create a light and fluffy topping.
- reduced mango pulp – adds a burst of mango flavor to the whipped cream.
Reduced Mango Pulp:
- mango pulp – provides a fruity flavor to the cake.
- sugar (optional) – adds sweetness to the mango pulp.
- cornstarch – thickens the mango pulp.
- water – helps create a smooth texture for the mango pulp.
Topping:
- mango (cut into chunks) – adds freshness and texture to the cake.
- sweetened coconut flakes (toasted) – adds a crunchy and sweet topping.
Step-by-Step Instructions:
- Preheat the oven and prepare the cake batter.
- Bake the cake until golden brown.
- Pierce the cake with a fork and pour the milk mixture over it.
- Chill the cake in the refrigerator.
- Prepare the mango whipped cream and mango pulp.
- Spread the mango whipped cream over the cake.
- Top with mango chunks and toasted coconut flakes.
Helpful Tips:
- Use ripe mangoes for the best flavor.
- Allow the cake to soak in the milk mixture for at least 2 hours.
- Toast the coconut flakes for added crunch.
- Store leftovers in the refrigerator for up to 3 days.
Expert Tips for the Best Results:
- Use a serrated knife to slice the cake for clean edges.
- Garnish with fresh mint leaves for a pop of color.
- Serve with a scoop of vanilla ice cream for an indulgent treat.
Serving Suggestions:
Serve this Coconut Mango Tres Leches Cake with a side of fresh berries or a scoop of coconut ice cream for a truly tropical experience.
Storage and Reheating Tips:
Store any leftover cake in an airtight container in the refrigerator. To reheat, place individual slices in the microwave for a few seconds until warm.
Frequently Asked Questions:
- Can I use canned mango pulp instead of fresh mango?
Yes, canned mango pulp can be used as a substitute for fresh mango in this recipe. - Can I make this cake ahead of time?
Yes, this cake can be made a day in advance and stored in the refrigerator until ready to serve. - Can I freeze this cake?
It is not recommended to freeze this cake as it may affect the texture of the cake and whipped cream.
Conclusion:
Indulge in the tropical flavors of this Coconut Mango Tres Leches Cake for your next special occasion. With its moist cake, creamy milk mixture, and fruity toppings, this dessert is sure to be a crowd-pleaser. Give it a try and let us know how it turns out!
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Coconut Mango Tres Leches Cake
- Prep Time: 30 mins
- Cook Time: 25 mins
- Total Time: 55 mins
- Yield: 8–10 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
Indulge in the tropical flavors of coconut and mango with this delicious Coconut Mango Tres Leches Cake. A moist sponge cake soaked in three milks, topped with a creamy mango whipped cream and fresh mango chunks, this dessert is the perfect balance of sweet and fruity.
Ingredients
Cake
- 5 eggs, room temp
- 1 cup sugar (200g)
- ⅓ cup milk (79ml)
- 1 cup all-purpose flour (138g)
- ¼ tsp salt
- 1 ½ tsp baking powder
- 1 tsp vanilla extract
Milk Mixture
- 1 can sweetened condensed milk (9 oz)
- 1 ¼ cup evaporated milk (295ml)
- 1 cup coconut milk (249ml)
Mango Whipped Cream
- 1 ½ cup heavy cream, chilled (354ml)
- 6 tbsp reduced mango pulp
- Reduced Mango Pulp
- 9 tbsp mango pulp
- 3 tsp sugar (optional)
- 1 ½ tsp cornstarch
- 3 tsp water
Topping
- 1 mango, cut into chunks
- ¼ cup sweetened coconut flakes, toasted
Instructions
- Prepare the Cake: Preheat oven, beat eggs and sugar until fluffy, add dry ingredients, pour into pan, and bake.
- Make the Milk Mixture: Combine condensed milk, evaporated milk, and coconut milk.
- Prepare Mango Whipped Cream: Whip cream, fold in reduced mango pulp.
- Assemble the Cake: Poke holes in cake, pour milk mixture over, refrigerate, top with mango whipped cream, mango chunks, and coconut flakes.
Notes
- You can adjust the sweetness of the mango whipped cream by adding more or less sugar to the reduced mango pulp.
- For a quicker version, you can use store-bought mango pulp instead of making your own.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg