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Creamy Pantry Tres Leches Cake Recipe With Toasted Coconut

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A creamy, comforting tres leches cake made with pantry staples and topped with toasted coconut for a tropical twist. Easy to prepare and perfect for any occasion.

Ingredients

Scale
  • 1 box yellow or white cake mix (about 15.25 oz / 432 g)
  • 3 large eggs, room temperature
  • 1/3 cup vegetable oil (about 80 ml)
  • 1 cup water (240 ml)
  • 1 can (12 oz / 354 ml) evaporated milk
  • 1 can (14 oz / 396 g) sweetened condensed milk
  • 1 cup whole milk (240 ml) – can substitute with almond milk
  • 1 1/2 cups heavy whipping cream (360 ml), chilled
  • 2 tablespoons granulated sugar (or to taste)
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut, toasted (about 80 g)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your 9×13-inch baking pan with butter or non-stick spray.
  2. In a large bowl, combine the cake mix, 3 large eggs, 1/3 cup vegetable oil, and 1 cup water. Beat on medium speed for 2 minutes until the batter is smooth and slightly thickened.
  3. Pour the batter evenly into your prepared pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  4. While the cake bakes, toast the shredded coconut in a dry skillet over medium heat, stirring constantly for 3-5 minutes until golden brown and fragrant. Remove from heat immediately.
  5. In a medium bowl, whisk together evaporated milk, sweetened condensed milk, and whole milk until well combined.
  6. When the cake is cool but still warm, use a fork or skewer to poke 20-30 holes evenly spaced all over the surface.
  7. Slowly pour the milk mixture over the cake, letting it soak in gradually.
  8. Cover the cake loosely with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
  9. Just before serving, whip the chilled heavy cream with sugar and vanilla extract until soft peaks form. Spread the whipped cream evenly over the soaked cake.
  10. Sprinkle the toasted coconut generously over the whipped cream.
  11. Slice with a sharp knife and serve chilled.

Notes

Do not skip poking holes in the cake to allow milk mixture to soak properly. Pour milk mixture slowly to avoid sogginess. Toast coconut carefully to avoid burning. Chill whipped cream bowl and beaters for better whipping. Cake improves in flavor after chilling overnight. For dairy-free version, substitute milks and cream with coconut and almond milk alternatives.

Nutrition

Keywords: tres leches cake, creamy dessert, toasted coconut, pantry recipe, easy cake, tres leches, tropical dessert

Find it online: https://lumalunch.com/creamy-pantry-tres-leches-cake-recipe-with-toasted-coconut-tips/