Strawberry & Coconut Leches Cake
About this recipe
I always heard people rave about how tres leches is one of the best cakes, but the thought of a soggy, milk-infused dessert never enticed me—until I made this Strawberry and Coconut Tres Leches Cake. Now, I officially get the hype. With the right cake sponge, the milk infusion makes the cake deliciously moist, not wet and soggy. The desiccated coconut soaks up the milk mixture, helping the cake hold its shape and avoiding a mushy texture.
What elevates this cake to the next level is the tartness of the strawberries. Infusing freeze-dried strawberries into the double cream adds a beautiful sweetness that reminds me of the taste of summer. The combination of creamy coconut milk and the burst of strawberry flavor creates a perfect harmony.
This recipe is easy to make, using simple ingredients and straightforward steps. The cake sponge, made with coconut milk and desiccated coconut, provides a tropical twist. After baking, the cake is soaked in a luscious coconut leche mixture, ensuring every bite is rich and flavorful without being overly soggy.
To top it off, the strawberry cream adds a delightful pink hue and a refreshing taste, making it a visually appealing and tasty treat. When I served this cake at a BBQ, it was gone within minutes. It's light, airy, and a perfect summer must-have. You're going to love it!
Strawberry & Coconut Leches Cake FAQs
How long is this tres leche good for?
If this cake survives after serving, keep refridgerated and eat within 36 hours.
Where can I buy freeze dried strawberries?
Most supermarkets sell these in the baking aisle. I got mine from Sainsburys.
Is canned coconut milk necessary?
No, canned coconut milk has a stronger flavour but if you cant get it use regular coconut milk.
Ingredients
Cake Sponge
- 180g self raising flour
- ½ tsp baking powder
- ½ tsp salt
- 50g melted unsalted butter
- 50ml vegetable oil
- 150g caster sugar
- 2 eggs
- 1 tsp vanilla paste
- 120ml canned coconut milk
- 50g desiccated coconut
Coconut Leche
- 150ml canned coconut milk
- 100g carnation milk
Strawberry Cream
- 300ml double cream
- 6g freeze dried strawberries, finely blitzed
- 1 tsp pink food colouring
Ingredients
Cake Sponge:
- 6.35 oz self-raising flour
- 0.18 oz baking powder
- 0.18 oz salt
- 1.76 oz melted unsalted butter
- 1.69 fl oz vegetable oil
- 5.29 oz caster sugar
- 2 eggs
- 1 tsp vanilla paste
- 4.06 fl oz canned coconut milk
- 1.76 oz desiccated coconut
Coconut Leche:
- 5.07 fl oz canned coconut milk
- 3.53 oz carnation milk (evaporated milk)
Strawberry Cream:
- 10.14 fl oz double cream
- 0.21 oz freeze-dried strawberries, finely blitzed
- 1 tsp pink food coloring
Instructions
- Preheat your oven to 180°C (350°F) and grease and line a 20cm (8-inch) square or round cake tin.
- In a medium bowl, sift together the self-raising flour, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk together the melted unsalted butter, vegetable oil, and caster sugar until well combined.
- Add the coconut milk then eggs one at a time, beating well after each addition, and then stir in the vanilla paste.
- Gradually add the dry ingredients to the wet mixture. Mix until just combined.
- Fold in the desiccated coconut until evenly distributed.
- Pour the batter into the prepared cake tin and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, in a small bowl, whisk together the canned coconut milk and carnation milk until well combined.
- While the cake is warm, poke several holes all over the cake using a skewer or fork.
- Slowly pour the coconut leche mixture over the cake, allowing it to soak in. Cover and leave for at least 1 hour, in the cake tin to hold it's shape.
- In a large mixing bowl, whip the double cream until soft peaks form.
- Gently fold in the finely blitzed freeze-dried strawberries and the pink food coloring until evenly distributed and the cream is light and fluffy.
- Once soaked, remove the soaked cake from the refrigerator.
- Spread the strawberry cream evenly over the top of the cake.
- Optionally, garnish with fresh strawberries or additional desiccated coconut for extra decoration.
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