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
Scale
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