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Perfect Coconut Mango Tres Leches Cake Recipe Easy Toasted Coconut Dessert

Coconut Mango Tres Leches Cake - featured image
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A moist and creamy tres leches cake with a tropical twist of toasted coconut and fresh mango, perfect for celebrations or a refreshing dessert.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 5 large eggs, separated (room temperature)
  • 1 cup (200g) granulated sugar, divided
  • ⅓ cup (80ml) whole milk
  • 1 teaspoon pure vanilla extract
  • 1 can (12 fl oz / 355 ml) evaporated milk
  • 1 can (14 fl oz / 414 ml) sweetened condensed milk
  • ½ cup (120 ml) canned coconut milk (full fat)
  • 2 cups (480 ml) heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup (about 100g) shredded coconut, toasted until golden
  • 1 large ripe mango, peeled and sliced thinly (Ataulfo mango preferred)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your 9×13-inch pan and set aside.
  2. In a medium bowl, sift together 1 cup flour, baking powder, and salt. Set aside.
  3. Carefully separate the 5 eggs into yolks and whites, placing whites in a large clean bowl—no yolk allowed.
  4. Add ½ cup sugar to the yolks and beat with an electric mixer until pale and thick, about 3-4 minutes. Stir in the milk and vanilla extract.
  5. Gently fold the flour mixture into the yolk mixture until smooth. Don’t overmix.
  6. Whip egg whites on medium speed until soft peaks form. Gradually add remaining ½ cup sugar and continue whipping until stiff peaks form.
  7. Carefully fold the egg whites into the batter in three additions using gentle folding motions.
  8. Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in center comes out clean.
  9. Remove cake from oven and let cool completely in the pan on a wire rack.
  10. In a large bowl, whisk together evaporated milk, sweetened condensed milk, and coconut milk until smooth.
  11. Using a fork or skewer, poke holes all over the cooled cake. Slowly pour the milk mixture evenly over the cake. Cover and refrigerate for at least 4 hours, preferably overnight.
  12. Toast shredded coconut in a dry skillet over medium heat, stirring frequently until golden brown and fragrant, about 3-5 minutes. Set aside to cool.
  13. In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
  14. Spread whipped cream evenly over the soaked cake. Arrange mango slices decoratively on top and sprinkle with toasted coconut.
  15. Slice with a sharp knife and serve chilled.

Notes

Toast coconut carefully to avoid burning; poke holes evenly and pour milk soak slowly to prevent sogginess. Chill mixing bowl before whipping cream for better texture. Soaking overnight is best for flavor.

Nutrition

Keywords: tres leches cake, coconut mango cake, toasted coconut dessert, tropical cake, easy tres leches, mango dessert, moist cake

Find it online: https://lenatable.com/perfect-coconut-mango-tres-leches-cake-recipe-easy-toasted-coconut-dessert/