Brazilian Coconut Tres Leches Cake – A Heavenly Indulgence
This is a Brazilian Coconut Tres Leches cake recipe that is gluten-free and indulgent. It combines the tropical flavors of coconut with the richness of tres leches, creating a dessert worthy of any celebration.
Allergens
Egg, Dairy
Ingredients
- 1. 1 1/2 cups all
- purpose gluten
- free flour 2. 1 1/2 cups granulated sugar 3. 1 cup unsweetened shredded coconut 4. 1/2 cup cocoa powder 5. 1 1/2 tsp baking powder 6. 1/2 tsp salt 7. 2 large eggs, separated 8. 1 cup whole milk 9. 3 tbsp vegetable oil 10. 3 cans (12 oz each) evaporated milk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9 inch round cake pan.
- In a large bowl, whisk together the gluten free flour, 1 cup sugar, coconut, cocoa powder, baking powder, and salt.
- In another bowl, beat the egg yolks with the milk and vegetable oil until well combined. Gradually add this mixture to the dry ingredients, stirring until smooth.
- In a separate bowl, beat the egg whites until soft peaks form. Gently fold them into the batter.
- Pour the batter into the prepared cake pan and bake for 30 35 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, combine the evaporated milk in a saucepan over medium heat. Bring it to a gentle simmer and set aside to cool.
- Once the cake has cooled for about 10 minutes, pierce it all over with a fork or skewer. Slowly pour the cooled milk mixture over the cake, allowing it to soak in. Cover and chill for at least 4 hours or overnight.
Chef’s Insight
The coconut tres leches cake is not only a delicious dessert but also a symbol of Brazilian hospitality. It brings people together to share a taste of paradise.
Notes
This recipe is perfect for a special occasion or to treat someone you love.