Description
A delicious twist on the traditional tres leches cake, featuring toasted coconut for added flavor.
Ingredients
- 1 ½ cups unsalted butter, softened
- 2 ½ cups sugar
- 1 tablespoon cornstarch
- 3 cups all-purpose flour, divided
- 8 large eggs, divided
- 1 cup unsweetened flaked coconut, toasted
- 1 teaspoon coconut extract
- 1 (14-ounce) can sweetened condensed milk
- 1 (6-ounce) can evaporated milk
- 1 cup coconut milk
Instructions
- Preheat the oven to 325°F and prepare a 15-cup Bundt pan with baking spray.
- Beat the softened butter, sugar, and cornstarch with a mixer at medium speed until fluffy, about 3 to 4 minutes.
- Add 1 ½ cups of flour and 4 eggs, mixing until well combined.
- Repeat the process with the remaining flour and eggs, ensuring each addition is fully integrated.
- Stir in the toasted coconut and coconut extract.
- Spoon the cake batter into the prepared Bundt pan, smoothing it out evenly.
- Bake the cake for 1 hour at 325°F, then increase the temperature to 350°F and bake for an additional 15 minutes.
- Combine the sweetened condensed milk, evaporated milk, and coconut milk in a bowl.
- Poke holes in the warm cake with a skewer and drizzle the milk mixture over it.
- Cool at room temperature for about an hour, then refrigerate until chilled.
Notes
Toast the coconut to enhance its flavor; use fresh ingredients for the best results.
