Coconut Cinnamon Tres Leches Cake with Mexican Vanilla Whipped Cream
User Reviews
5.0
12 reviews
Excellent
Coconut Cinnamon Tres Leches Cake with Mexican Vanilla Whipped Cream
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Cool, creamy and dreamy, this traditional Mexican dessert wraps coconut, cinnamon and vanilla flavours together for a simple and memorable summer dessert. Recipe adapted from Martha Stewart via Shutterbean.com.
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Ingredients
- 6 large-sized eggs separated, room temperature
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 cup sugar
- 3 teaspoons pure vanilla extract divided
- 1/2 cup unsalted butter melted and cooled, plus more for baking pan
- 1 cup cake flour divided
- 2 1/2 cups heavy cream divided
- 1 can unsweetened coconut milk (13.75 ounce can)
- 1 can sweetened condensed milk (14 ounce can)
- 2 teaspoons cinnamon
- 2 ripe mangoes peeled and diced
- 1 cup mixed seasonal berries for serving
Instructions
- Preheat the oven to 350F and butter an 8x11 baking pan.
- In the bowl of a stand mixer, combine egg whites, baking soda, and salt. Beat on medium speed with the whisk attachment until soft peaks form, about 3-4 minutes, depending on the strength of the mixer.
- Add the egg yolks to the mixer and continue beating until well combined. Add sugar in a slow, steady stream and whisk until well blended. Add the vanilla and mix to combine.
- Stop the mixer, remove the whisk, and fold in the melted butter with a spatula.
- Sift 1/4 cup flour onto mixture and fold to combine. Repeat with remaining flour, folding in 1/4 cup at a time. Pour batter into the prepared pan; bake until golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes.
- While the cake is baking, whisk together 1 cup heavy cream, the coconut milk, the condensed milk and the cinnamon. As soon as cake is removed from oven, pour cream mixture over cake. Let cake cool in the pan on a wire rack. Cover cake with plastic wrap, and refrigerator at least 5 hours and up to 8 hours.
- Just before serving, whisk the remaining heavy whipping cream (1 1/2 cups) until soft peaks form and add remaining 1 teaspoon pure vanilla extract.
- Spread the whipped cream over cake and smooth with a spatula. Serve cake with diced mango or seasonal berries.
Notes
- The original recipe calls for a 9x13 baking pan, which you can totally use. The 8x11 in this recipe gives you a slightly taller cake, that is all.
Nutrition Information
Show Details
Calories
581kcal
(29%)
Carbohydrates
51g
(17%)
Protein
8g
(16%)
Fat
39g
(60%)
Saturated Fat
25g
(125%)
Cholesterol
181mg
(60%)
Sodium
170mg
(7%)
Potassium
341mg
(10%)
Fiber
1g
(4%)
Sugar
40g
(80%)
Vitamin A
1475IU
(30%)
Vitamin C
12.5mg
(14%)
Calcium
155mg
(16%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 581 kcal
% Daily Value*
| Calories | 581kcal | 29% |
| Carbohydrates | 51g | 17% |
| Protein | 8g | 16% |
| Fat | 39g | 60% |
| Saturated Fat | 25g | 125% |
| Cholesterol | 181mg | 60% |
| Sodium | 170mg | 7% |
| Potassium | 341mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 1475IU | 30% |
| Vitamin C | 12.5mg | 14% |
| Calcium | 155mg | 16% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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