Coconut Mousse Tres Leches Cake
A unique twist on the classic tres leches cake, featuring a coconut mousse topping.
Ingredients
- ●1 can (14 oz) Unsalted coconut milkfull-fat
- ●3 Large egg whites
- ●1 cup Granulated sugar
- ●1 cup Unsweetened shredded coconut
- ●1 1/2 cups All-purpose flour
- ●1 tsp Baking powder
- ●1/2 tsp Salt
- ●1/4 cup Vegetable oil
- ●1 can (14 oz) Evaporated milk
- ●1 can (14 oz) Sweetened condensed milk
- ●2 tbsp Vodkaoptional
Instructions
- 1
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- 2
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- 3
In a large bowl, whisk together coconut milk, egg whites, sugar, and unsweetened shredded coconut.
- 4
Add the dry ingredients to the wet ingredients and stir until just combined.
- 5
Pour the batter into the prepared baking dish and smooth the top.
- 6
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- 7
Allow the cake to cool for 10 minutes before poking holes all over the top with a skewer.
- 8
In a large bowl, whisk together evaporated milk, sweetened condensed milk, and vodka (if using).
- 9
Pour the milk mixture evenly over the top of the cake.
- 10
Refrigerate the cake for at least 2 hours or overnight.
- 11
Just before serving, whip the coconut mousse according to package instructions.
- 12
Spread the mousse over the top of the cake and refrigerate for an additional 30 minutes.
- 13
Cut into squares and serve.