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To make a Coconut Lime Tres Leches Cake, you need specific ingredients. Here’s what you will need: - 1 cup all-purpose flour - 1 ½ teaspoons baking powder - ½ teaspoon salt - 1 cup granulated sugar - ¼ cup unsalted butter, softened - 3 large eggs - ½ teaspoon vanilla extract - ½ cup coconut milk - 1 cup sweetened condensed milk - ½ cup evaporated milk - Juice and zest of 2 limes - 1 cup heavy cream - 2 tablespoons powdered sugar - Toasted coconut flakes for garnish These ingredients blend to create a moist and rich cake that bursts with flavor. Adding garnishes gives your cake a beautiful touch. Here are some fun options: - Toasted coconut flakes - Lime zest - Fresh lime slices These add color and texture. They make each slice even more inviting. To bake this cake, you need some tools. Make sure you have: - A 9x13 inch baking dish - Mixing bowls - A whisk or mixer - A fork or skewer for poking holes - Measuring cups and spoons These tools help you create the perfect Coconut Lime Tres Leches Cake. With these ingredients and tools, you're ready to make a delightful treat! Start by preheating your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish. In a medium bowl, whisk together 1 cup all-purpose flour, 1 ½ teaspoons baking powder, and ½ teaspoon salt. Set this bowl aside. In a large bowl, cream ¼ cup softened unsalted butter and 1 cup granulated sugar until light and fluffy. Use a hand mixer for the best results. Next, add 3 large eggs, one at a time, mixing well after each. Stir in ½ teaspoon vanilla extract. Gradually mix in the dry ingredients until just combined. Then, add ½ cup coconut milk and stir until smooth. Pour the batter into the prepared baking dish. Bake for 25-30 minutes or until a toothpick comes out clean. Let the cake cool completely. While the cake cools, it's time to make the tres leches mixture. In a mixing bowl, whisk together 1 cup sweetened condensed milk, ½ cup evaporated milk, the juice and zest of 2 limes. This mixture gives the cake its rich flavor. Once your cake has cooled, poke holes all over the top using a fork or skewer. Pour the tres leches mixture evenly over the cake. Make sure it seeps into the holes. Let it sit for at least 1 hour, or better yet, overnight in the fridge. This allows the cake to absorb all that creamy goodness. When you are ready to serve, whip 1 cup heavy cream with 2 tablespoons powdered sugar until soft peaks form. Spread or pipe the whipped cream over the top of the soaked cake. For a lovely finish, garnish with toasted coconut flakes and a sprinkle of lime zest. This adds a nice crunch and flavor contrast. Enjoy your Coconut Lime Tres Leches Cake! To get a moist cake, you must soak it well. After baking, poke holes all over the top with a fork. This helps the tres leches mixture seep in. Use a mix of sweetened condensed milk, evaporated milk, lime juice, and zest. Pour it evenly over the cake. Let it sit for at least one hour. Overnight is even better. This long soak is key to achieving that delightful, creamy texture. When whipping cream, start with cold equipment. Chill your mixing bowl and beaters. Use heavy cream for the best results. Beat on medium speed until soft peaks form. This means the cream holds its shape but is still soft. Add powdered sugar gradually to sweeten it. Avoid over-whipping, or it may turn grainy. The goal is to have a smooth and fluffy topping for your cake. One common mistake is not letting the cake cool before soaking. If the cake is warm, it won't absorb the milk mixture properly. Another mistake is using the wrong milk types. Stick to the recipe for the best flavor. Also, be careful not to overmix the batter. This can lead to a dense cake. Finally, don't skip the garnishing! Toasted coconut flakes and lime zest make a big difference in flavor and look. {{image_2}} You can give your Coconut Lime Tres Leches Cake a fun twist by adding pineapple. Use crushed pineapple for this variation. Simply mix in about 1 cup of crushed pineapple into the batter. This adds a sweet, fruity flavor. It pairs well with the coconut and lime. You can also sprinkle some pineapple bits on top for garnish. This will make your cake even more tropical and delightful. If you want a dairy-free version, try using coconut cream instead of heavy cream. Whip the coconut cream until fluffy. This keeps the cake rich and creamy without dairy. Also, make sure to use dairy-free condensed milk. You can find this at most grocery stores. This way, everyone can enjoy the cake without worries. To change the flavor profile, you can use different citrus zests. Try adding orange or lemon zest instead of lime. Each zest brings its own unique taste. For a fun mix, use a combination of zests. This will add depth and brightness to the cake. The change in flavor can be a nice surprise for your guests. Explore different zests and find your favorite! To store leftover Coconut Lime Tres Leches Cake, cover it well. Use plastic wrap or foil. This keeps the cake moist and fresh. Place it in the fridge for up to five days. Always serve chilled for the best taste. You can freeze this cake if you have extra. First, let the cake cool completely. Cut it into slices or keep it whole. Wrap each piece in plastic wrap, then foil. Label the package with the date. You can freeze it for up to three months. Thaw it in the fridge overnight before serving. Reheat the cake gently if you prefer it warm. Place a slice on a microwave-safe plate. Heat it for about 10-15 seconds. This warms it without drying it out. Serve with fresh whipped cream and extra lime zest on top. Toasted coconut flakes add a nice crunch. Enjoy this delightful treat with friends and family! Tres leches cake is a moist dessert from Latin America. It means "three milks" in Spanish. The cake absorbs a mix of three types of milk: evaporated, condensed, and heavy cream. This gives it a rich, creamy texture. The Coconut Lime version adds coconut milk and lime juice, creating a tropical twist. Yes, you can make this cake ahead of time. It tastes best after chilling overnight. Make the cake and let it cool. Then, soak it with the milk mixture and refrigerate. This helps the cake absorb the flavors well. To fix a dry cake, you can add more liquid. If you find your cake is dry, soak it with extra tres leches mixture. Use a fork to poke more holes. Pour the mixture slowly and let it soak in. This will help make it moist again. If you don’t have coconut milk, you can use whole milk or almond milk. Whole milk will keep the creaminess. Almond milk is a good option for a lighter taste. Just remember, it will change the flavor slightly. No, this cake is not gluten-free as it uses all-purpose flour. If you need a gluten-free option, try using a gluten-free flour blend. This will change the texture a bit, but it can still taste great. In this blog post, we covered the ingredients, steps, and tips for making Coconut Lime Tres Leches Cake. You learned about essential ingredients, baking tools, and how to ensure a moist cake. We also explored fun variations and how to store leftovers properly. Remember, baking a great tres leches cake takes practice. Follow these steps closely, and you'll impress everyone at your next gathering. Enjoy the sweet blend of coconut and lime in every bite!

Coconut Lime Tres Leches Cake

Indulge in a tropical delight with this Coconut Lime Tres Leches Cake! This easy-to-follow recipe combines fluffy cake soaked in a luscious tres leches mixture, complemented by the vibrant flavors of coconut and lime. Perfect for special occasions or a sweet treat. Don't miss out on creating this deliciously creamy dessert that everyone will love. Click to explore the full recipe and impress your friends and family today!
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Ingredients
  

1 cup all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon salt

1 cup granulated sugar

¼ cup unsalted butter, softened

3 large eggs

½ teaspoon vanilla extract

½ cup coconut milk

1 cup sweetened condensed milk

½ cup evaporated milk

Juice and zest of 2 limes

1 cup heavy cream

2 tablespoons powdered sugar

Toasted coconut flakes for garnish

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.

    In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

      In a large bowl, cream the softened butter and granulated sugar together until light and fluffy using a hand mixer.

        Add the eggs one by one to the butter mixture, mixing well after each addition. Stir in the vanilla extract.

          Gradually mix in the dry ingredients until just combined, then add the coconut milk and stir until smooth.

            Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick comes out clean. Let it cool.

              As the cake cools, prepare the tres leches mixture: In a mixing bowl, whisk together the sweetened condensed milk, evaporated milk, lime juice, and lime zest.

                Once the cake has cooled, poke holes all over the top using a fork or skewer. Pour the tres leches mixture evenly over the cake, ensuring it seeps into the holes. Let it sit for at least 1 hour (or overnight in the fridge) to absorb the liquid.

                  When ready to serve, whip the heavy cream with powdered sugar until soft peaks form then spread or pipe it over the top of the cake.

                    Garnish with toasted coconut flakes and a sprinkle of lime zest for an added touch.

                      Prep Time: 30 minutes | Total Time: 2 hours (includes cooling time) | Servings: 12