Tres Leches Cake with Toasted Coconut
Total Time: 4 hours, 35 minutes
Source:
Makers of LACTAID® Brand Products
How do you create a slice of heaven? With this delicious Toasted Coconut Tres Leches Cake recipe! Made with 100% real milk, just without the lactose, this is the perfect lactose-free dessert that you can enjoy, even if you're lactose sensitive.
Yields/Serves:
12
Ingredients:
For the Cake
¾ cup sugar
¼ cup coconut sugar
6 eggs
1 tablespoon vanilla extract
1 ½ cups flour
1 tablespoon baking powder
¾ tablespoon sea salt
¼ tablespoon cinnamon
⅛ tablespoon nutmeg
14 ounces sweetened condensed coconut milk
12 ounces evaporated coconut milk
For the Topping
2 cups coconut whipped topping
½ cup toasted coconut flakes
1 cup raspberries
For the Cake
- Preheat oven to 350 degrees F and grease a 9x13-inch baking pan.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar, coconut sugar and eggs on medium speed until thickened and pale. Add vanilla and mix until incorporated.
- In a medium bowl, mix together flour, baking powder, sea salt, cinnamon and nutmeg. Slowly incorporate the dry ingredients into the sugar and egg mixture until just combined. Pour into prepared baking pan.
- Bake cake for about 30 minutes, or until a toothpick comes out clean.
- While the cake is baking, mix together LACTAID® Reduced Fat 2% Lactose-Free Milk, condensed coconut milk and evaporated coconut milk. Set aside.
- After the cake has baked, allow it to cool for 5 minutes then poke with a toothpick all over the surface of the cake. Pour the milk mixture over the warm cake and allow to soak in for 30 minutes.
For the Topping
- After the cake is completely cooled, top with coconut whipped topping, toasted coconut flakes and raspberries. Chill for 2 hours, or up to 24 hours, and serve.
Notes:
Taco Influencer:
Taco Influencer - Lactaid Brand