Chocolate And Coconut Tres Leches Cake
Ratings
This chocolate cake is a crowd pleaser and a perfect recipe to make for dessert on a special occasion. Combining sweetened condensed milk, coconut, chocolate, and berries…together they make the ultimate cake.
Prep time
25 min
Cook time
70 min
plus standing time
Serves
12
INGREDIENTS
INGREDIENTS FOR
12 SERVINGS
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METHOD
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Preheat oven to 180°C /160°C fan forced. Grease a round 22cm cake pan and line with baking paper. Measure out 1 cup (250mL) NESTLÉ CARNATION Light & Creamy Evaporated Milk and set aside remaining for the Tres Leche mixture.
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Using an electric mixer beat egg whites; gradually add sugar, beating until dissolved between addition or until firm peaks are formed. Decrease electric mixer to low speed, add egg yolks; one at a time; beating well between each addition. Add combined flour, baking powder and NESTLE Baking Cocoa a few spoonsfuls at a time; alternating with the measured 1 cup (250mL) NESTLÉ Carnation Light & Creamy Evaporated Milk, beat until mixture is just combined.
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Pour the mixture into the prepared pan; bake for 60-70 minutes or until the cake springs back in the middle when pressed lightly or a skewer inserted into the centre comes out clean. Leave cake in cake pan.
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To make the Tres Leches Mixture: in a small saucepan; combine coconut milk, NESTLÉ Sweetened Condensed Milk Squeezy and remaining Carnation Light & Creamy Evaporated Milk– approximately 1/3 cup (80mL). Bring to simmer; remove from heat.
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Poke holes all over warm cake using a skewer, then pour Tres Leches Mixture over cake and set aside to cool and soak for 6 hours or overnight.
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Serve cake dusted with coconut chips and mixed berries, if desired. Drizzle generally with NESTLÉ Sweetened Condensed Milk Squeezy.
TIP:
Have the NESTLÉ Sweetened Condensed Milk Squeezy handy on the table for guests to “top up” if desired. You can buy coconut chips from the supermarket or make your own fresh ones by using a peeler to peel the flesh from a fresh coconut.
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