I love coconut and I love tres leches cake. So I combined both and this is the delicious results. Plus it's vegan! Top with dairy-free whipped cream if desired.

Gallery

Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
5 hrs
total:
5 hrs 50 mins
Servings:
12
Yield:
1 11x7-inch cake
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Cake:
Tres Leches Sauce:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking pan.

    Advertisement
  • Mix egg replacer with 1/2 cup water in a bowl. Add sugar and beat with an electric mixer until well combined. Beat in remaining 1/4 cup water, vanilla extract, and coconut extract. Add flour, baking powder, and salt, beating until batter is smooth. Pour into the baking pan.

  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 28 to 33 minutes. Cool for 1 hour on a wire rack.

  • Combine sweetened condensed coconut milk, dairy-free heavy whipping cream, cream of coconut, vanilla, and coconut extract in a bowl for the tres leches sauce.

  • Poke holes into the top of the cooled cake with a skewer. Pour sauce over the cake using a large spoon, allowing it to soak into the holes. Cover and refrigerate until most of the sauce is absorbed, at least 4 hours.

Editor's Note:

The directions for making the egg replacer are based on the particular brand mentioned. Follow instructions on the package if using a different brand.

Nutrition Facts

270 calories; protein 1.1g; carbohydrates 51g; fat 7g; sodium 120.1mg. Full Nutrition
Advertisement