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Mango Coconut Tres Leches

Mango Coconut Tres Leches

5 from 1 vote
Fluffy cake soaked in a coconut milk blend, spread with mango whipped cream, and topped with fresh mango & toasted coconut.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 6 hours
Total Time 7 hours
Servings: 20 people
Course: Dessert
Cuisine: fusion
Ingredients Method Notes

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

Method
 

Cake:
  1. Separate the white and yolks of the eggs.
  2. 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.
  3. Add flour, baking powder, and salt. Beat on low speed until incorporated, but don't overmix.
  4. 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.
  5. Pour into a greased 13x9 baking dish. Bake at 350° for about 30 minutes or until an inserted toothpick comes out clean.
  6. Using a toothpick or fork, prick holes all over the cake.
Milk Mixture:
  1. 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.
  2. Once cooled, cover with plastic wrap and store in the refrigerator overnight or at least 6 hours.
Toppings:
  1. Gently stir together 1 cup mango pulp and Cool Whip until no streaks remain. Spread mango whipped cream over the cake with a spatula.
  2. Drop dollops of remaining mango pulp onto the cake and cut through with a knife to create a swirled, marbled effect (optional).
  3. Top with diced fresh mango and toasted coconut flakes.
  4. 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.