Prepare to revolutionize your dessert game with this lightened-up version of the classic Mexican tres leche cake that will make your taste buds dance and your diet-conscious heart sing! Imagine a rich, chocolatey cake that's impossibly moist, delightfully creamy, and surprisingly lighter than the traditional recipe. This chocolate coconut tres leche cake is about to become your new obsession - a perfect blend of indulgence and mindful eating that proves you can have your cake and enjoy it too!
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 60 mins
Cuisine: Mexican
Serves: 10 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 eggs
- 1 cup sugar
- 1 cup coconut milk
- 1/2 cup evaporated milk
- 1/2 cup sweetened condensed milk
- 1/2 cup whipped cream for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray and set aside.
- In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Whisk to combine and ensure no lumps remain.
- In a large mixing bowl, beat the eggs and sugar together using an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes.
- Gently fold the dry ingredient mixture into the egg mixture, being careful not to deflate the batter. Mix until just combined.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes.
- Using a fork or skewer, poke holes all over the surface of the warm cake to help it absorb the milk mixture.
- In a separate bowl, whisk together the coconut milk, evaporated milk, and sweetened condensed milk.
- Slowly pour the milk mixture over the warm cake, allowing it to seep into the holes and be absorbed.
- Refrigerate the cake for at least 2 hours or overnight to allow the milk to fully soak into the cake.
- Before serving, top the cake with whipped cream and optionally garnish with toasted coconut flakes or chocolate shavings.
- Slice and serve chilled. Store any leftovers in the refrigerator for up to 3-4 days.
Tips
- Temperature Matters: Ensure all ingredients are at room temperature before mixing to create a smoother, more uniform batter.
- Don't Overmix: When combining dry and wet ingredients, fold gently to maintain the cake's light and airy texture.
- Poking Technique: Use a fork or skewer to create plenty of holes in the warm cake - this helps the milk mixture absorb evenly and creates that signature tres leche moistness.
- Chill for Success: Refrigerate the cake for at least 2 hours (or overnight) to allow the milk to fully penetrate and set.
- Whipped Cream Tip: For the best topping, whip the cream just before serving to keep it light and fluffy.
- Storage Hack: This cake actually gets better with time, so don't be afraid to make it a day in advance.
- Optional Garnish: Elevate the presentation with toasted coconut flakes or chocolate shavings for an extra touch of elegance.Pro Tip: This lightened-up version reduces calories without compromising on flavor, making it a guilt-free treat that everyone will love!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 7g
Fat: 15g
Saturated Fat: 10g
Cholesterol: 85mg
