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Peruvian Tres Leches Cake with Tropical Fruits
Peruvian

Peruvian Tres Leches Cake with Coconut Rum Cream

This decadent twist on the classic Tres Leches cake combines the traditional milky goodness with a tropical coconut rum cream, making it a truly unique and delicious dessert.

Total Time1 minute
Servings12
Difficulty
hard
Cost
Medium
Nutrition (per serving)
0
Calories
6
Protein
58
Carbs
24
Fat
1
Fiber
0g
Sodium
Ingredients
  • 1 cup all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 5 large eggs
  • 1 cup sugar
  • ½ cup whole milk
  • 1 tsp vanilla extract
  • 1 can (12 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup whole milk
  • ½ cup coconut rum
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp coconut extract
  • 1 cup toasted coconut flakes (for garnish)
Instructions
  1. 1Preheat your oven to 350°F (175°C).
  2. 2In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. 3In a large bowl, beat the eggs with sugar using an electric mixer on high for about 5 minutes until thick and pale.
  4. 4Add the milk and vanilla extract to the egg mixture, and mix until combined.
  5. 5Slowly fold the dry ingredients into the wet mixture. Do not overmix; just combine until no flour streaks are visible.
  6. 6Pour the batter into a greased 9x13 inch baking dish and spread evenly.
  7. 7Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan.
  8. 8In a bowl, whisk together the evaporated milk, sweetened condensed milk, and whole milk. Once the cake has cooled, poke holes all over the top with a fork or skewer.
  9. 9Slowly pour the milk mixture over the cake, allowing it to soak in. Cover and refrigerate for at least 4 hours, or overnight for best results.
  10. 10To make the coconut rum cream, beat the heavy whipping cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and coconut extract, continuing to whip until stiff peaks form.
  11. 11When ready to serve, spread the coconut rum cream over the top of the soaked cake. Garnish with toasted coconut flakes.
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