Mango Coconut Tres Leches
Fluffy cake soaked in a coconut milk blend, spread with mango whipped cream, and topped with fresh mango & toasted coconut.
Ingredients
Cake:
- 5 eggs
- 1 cup sugar (divided)
- 1/3 cup whole milk
- 1 tsp vanilla extract
- 1 cup flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Milk Mixture:
- 13.5 oz. coconut milk (1 can)
- 14 oz. condensed milk (1 can)
- 1/2 cup heavy cream (can be substituted with whole milk or half & half)
Toppings:
- 1 1/4 cup mango pulp (divided)
- 8 oz. Cool Whip, thawed (1 tub)
- 1/2 cup diced fresh mango
- 1/4 cup toasted coconut flakes
Instructions
Cake:
- Separate the white and yolks of the eggs.
- To the yolks, add 3/4 cup sugar and beat well using a stand or hand mixer, until pale in color. Add whole milk and vanilla extract, and beat for an additional minute.
- Add flour, baking powder, and salt. Beat on low speed until incorporated, but don't overmix.
- In a separate bowl, beat the egg whites on high speed until it's thick, foamy, and soft peaks form. Add 1/4 cup sugar and beat for an additional minute. Gently fold the whipped egg whites into the batter until incorporated and no streaks remain.
- Pour into a greased 13x9 baking dish. Bake at 350° for about 30 minutes or until an inserted toothpick comes out clean.
- Using a toothpick or fork, prick holes all over the cake.
Milk Mixture:
- Combine coconut milk, condensed milk, and heavy cream, and stir well with a whisk (no need to blend). Pour the milk blend all over the hot cake. Within minutes, the cake will start to soak up the liquid.
- Once cooled, cover with plastic wrap and store in the refrigerator overnight or at least 6 hours.
Toppings:
- Gently stir together 1 cup mango pulp and Cool Whip until no streaks remain. Spread mango whipped cream over the cake with a spatula.
- Drop dollops of remaining mango pulp onto the cake and cut through with a knife to create a swirled, marbled effect (optional).
- Top with diced fresh mango and toasted coconut flakes.
- Cut into squares and enjoy!
Notes
- Alternatively, you can used a boxed cake mix. Choose a neutral flavor like white or vanilla.
- Don't overbeat once you've added the flour to prevent a dense cake.
- When whipping the egg whites, be patient! The liquid WILL thicken!
- When folding in the whipped egg whites to the batter, be super gentle to trap air bubbles and achieve a soft, fluffy cake.
- If you don't want to use Cool Whip or don't have access to it, you can whip heavy cream and make your own whipped cream.
- If you can't find toasted coconut flakes, you can easily toast them yourself. Stir around coconut flakes in a wide frying pan for a few seconds, until golden.