Tres Leches Cake with Coconut Sugar

Tres Leches Cake is a classic Latin American dessert that translates to “three milks cake,” as it’s soaked in a mixture of evaporated milk, condensed milk, and heavy cream. This cake is known for its moist texture and sweet, rich flavor. For a modern twist, coconut sugar can be used to enhance its natural sweetness with a subtle caramel undertone, adding depth to the traditional recipe.

Ingredients:

For the Cake:

– 1 cup all-purpose flour

– 1 ½ tsp baking powder

– ¼ tsp salt

– 5 large eggs, separated

– 1 cup coconut sugar

– 1/3 cup whole milk

– 1 tsp vanilla extract

For the Milk Mixture (Tres Leches):

– 1 cup evaporated milk

– 1 cup sweetened condensed milk

– 1 cup heavy cream

For the Whipped Topping:

– 1 ½ cups heavy cream

– 2 tbsp coconut sugar

– 1 tsp vanilla extract

Instructions:

1. Prepare the Cake:

– Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.

– In a medium bowl, combine the flour, baking powder, and salt. Set aside.

– In another large bowl, beat the egg yolks with ¾ cup of coconut sugar until pale and fluffy. Stir in the milk and vanilla extract.

– Gently fold the flour mixture into the egg yolk mixture until just combined.

– In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining ¼ cup coconut sugar and continue beating until stiff peaks form.

– Gently fold the egg whites into the batter until fully incorporated.

– Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.

2. Make the Tres Leches (Milk Mixture):

– In a bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream.

– Once the cake has cooled, poke holes all over the surface of the cake using a fork or skewer.

– Slowly pour the milk mixture over the cake, ensuring it absorbs evenly. Cover the cake and refrigerate for at least 4 hours or overnight to let the cake fully soak up the milk.

3. Prepare the Whipped Topping:

– In a mixing bowl, whip the heavy cream, coconut sugar, and vanilla extract together until stiff peaks form.

– Spread the whipped cream over the soaked cake before serving.

4. Serve:

– Slice the cake and garnish with fresh fruit (such as strawberries or mango) or a dusting of cinnamon. The cake can be served chilled or at room temperature.

Why Use Coconut Sugar?

Using coconut sugar in this recipe adds a rich, caramel-like flavor that complements the creamy milk mixture beautifully. Unlike regular granulated sugar, coconut sugar gives a deeper, more complex sweetness without overwhelming the dish. It also has a lower glycemic index, making it a slightly healthier alternative to refined sugar.

This Tres Leches Cake with Coconut Sugar is perfect for those looking to put a unique spin on the traditional recipe, enhancing the cake’s flavor while maintaining its classic, indulgent nature.

Win’s Indonesia is manufacturer of the best organic coconut sugar with the best quality.

www.winsindonesia.com

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