Today I have a treat. I am a self-professed failed baker. I can cook almost anything but for some reason, baking has never really been my forte. I have had many failed experiences when it comes to baking, but today I was successful. On Sunday a girlfriend from church asked me to make her a Tres Leche cake for a school event. I was a little hesitant because of my track record but I ultimately agreed. I have made this dessert in the past with a pre-made cake that I soaked in the milk mix, but this time I thought I would be daring and try to make it all from scratch.
I went on the hunt for a recipe and found a traditional Tres Leche cake, I made some adjustments and gave it a coconut twist, enjoy!
More Coconut Cake Love:
- Triple Coconut Pound Cake
- Coconut-Vanilla Bean Cake with Coconut Meringue Butter Cream
- Slow-Cooker Raspberry Coconut Cake
- Raspberry Coconut Cake with Coconut Streusel
Items Used in this Recipe:
- Nordic Ware Aluminum Commercial Rectangle Cake Pan
- Fine Mesh Stainless Steel Strainers
- KitchenAid Artisan 5-qt Mixer
- KitchenAid 5-Speed Handmixer
- Anchor Hocking 2-qt Glass Batter Bowl
- GIR: Get It Right Premium Silicone Ultimate Spatula, 11 Inches, Studio White
- Amazon Prime Free 2-Day Shipping (Try a 30-Day Free Trial)
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup unsalted butter
- 4 cups white sugar (divided)
- 10 eggs
- 3 teaspoons vanilla extract (divided)
- 2 cups milk
- 1 cup Coco Lopez Cream of Coconut
- 1 12-ounce can evaporated milk
- 3 cups heavy (whipping) cream
- 1 can of guava shells drained
- 1 tsp of lime juice
- Pre-heat oven to 350 degrees.
- Grease and flour two 9×13-inch baking pans. Sift flour and baking powder together and set aside. Cream the butter and 2 cups of the sugar together until fluffy. Add the eggs and 1 teaspoon of the vanilla. Beat at a medium speed until blended. Add the flour mixture to the butter mixture, 2 tablespoons at a time, mixing well until blended. Pour batter evenly into prepared pans. Bake for 30 minutes or until done. Test with inserting toothpick or knife until it comes out clean.
- When cake has finished baking, pierce it in 8 or 10 places, and let it cool. Combine the whole milk, evaporated milk and coconut cream and pour over the top of the cooled cakes evenly. Refrigerate for at least 1 hours before serving.
- When ready to assemble cake, invert one cake onto serving plate. Puree guava shells with lemon juice in a food processor. Spread guava mixture on top of one cake layer, place 2nd layer on top. Combine whipping cream and the remaining 2 teaspoons of vanilla and 2 cups of sugar, whipping with electric hand mixer until thick. Spread over top of cake.