Coconut Strawberry Tres Leches Cake

The ones that are so incredibly moist, so rich, and so bursting with flavor that they feel like a little piece of heaven? Well, let me introduce you to my latest obsession: this Coconut Strawberry Tres Leches Cake! It’s a tropical twist on the classic Mexican tres leches, and it’s absolutely divine.

I’ve always been a huge fan of tres leches cake – that incredibly tender, almost soaked cake that’s just swimming in a luscious milky mixture. But I wanted to give it a little something extra, a little tropical flair. Living here in Marrakesh, we’re surrounded by such beautiful flavors and aromas, and I wanted to capture some of that in a dessert. So, I started experimenting, adding coconut milk to the “tres leches” mixture, and then topping it all with fresh, juicy strawberries. And let me tell you, the result is beyond my wildest dreams.

Honestly, baking this cake is a truly rewarding experience. There are a few steps, sure, but each one is totally manageable on its own. You’ve got your light, airy cake layers, the creamy, coconut-infused “tres leches” soak, and then that beautiful, vibrant strawberry topping. The aroma that fills your kitchen as this bakes? Oh, it’s beyond words. It’s that warm, comforting smell of cake mingling with sweet coconut and those bright, fruity notes. It just screams “celebration” or “best day ever!”

This isn’t just a cake; it’s an experience. It’s incredibly moist, unbelievably flavorful, and absolutely packed with that perfect combination of coconut and strawberry in every single bite. It’s perfect for a special birthday, an anniversary, a holiday gathering, or honestly, just because you deserve something truly spectacular. My kids, Leo and Maya, practically lose their minds when they see this emerge from the fridge. David just shakes his head in disbelief every time, saying it’s the best dessert he’s ever had.

So, if you’re ready to create a dessert that will genuinely impress everyone, that delivers on every level of creamy, coconutty, strawberry goodness, then you are absolutely in the right place. Get ready to bake and fall head over heels for my Coconut Strawberry Tres Leches Cake. It’s pure bliss, I promise you that!

Resume: Coconut Strawberry Tres Leches Cake

Prepare to be utterly captivated by this Coconut Strawberry Tres Leches Cake – a dessert truly designed to dazzle. This tropical twist on the classic Mexican tres leches features a light, airy cake soaked in a luscious mixture of three milks, infused with coconut, and topped with fresh, juicy strawberries.

What makes this cake unique is its ingenious combination of the traditional tres leches richness with the bright, tropical flavors of coconut and strawberry. Each element is superb on its own, but together, they create a truly extraordinary dessert that’s both comforting and refreshing.

This recipe is all about layers of indulgence. From the light, tender cake to the creamy, coconutty soak and the vibrant, fruity topping, each component is crafted to be approachable for the home baker, ensuring a rewarding process.

Forget choosing between your favorite desserts. This Coconut Strawberry Tres Leches Cake offers the ultimate solution, providing a deeply satisfying and visually stunning treat perfect for any celebration. It’s rich, decadent, and a guaranteed showstopper that will leave a lasting impression on your guests.

Exciting Story: The Tropical Getaway and The Cake Inspiration

Okay, so the story of how this Coconut Strawberry Tres Leches Cake became the cake for every major celebration in our family? It goes back to our little tropical getaway a few years ago. We took a trip to a beautiful island, and I was just blown away by all the incredible flavors – the fresh coconut, the juicy fruits, the vibrant colors. I knew I wanted to bring some of that magic back home with me.

I’ve always loved tres leches cake – that incredibly moist, almost soaked cake that’s just swimming in a luscious milky mixture. But I wanted to give it a little something extra, a little tropical flair. So, I started experimenting, adding coconut milk to the “tres leches” mixture, and then topping it all with fresh, juicy strawberries. And let me tell you, the result was beyond my wildest dreams.

Honestly, baking this cake is a truly rewarding experience. There are a few steps, sure, but each one is totally manageable on its own. You’ve got your light, airy cake layers, the creamy, coconut-infused “tres leches” soak, and then that beautiful, vibrant strawberry topping. The aroma that fills your kitchen as this bakes? Oh, it’s beyond words. It’s that warm, comforting smell of cake mingling with sweet coconut and those bright, fruity notes. It just screams “celebration” or “best day ever!”

This isn’t just a cake; it’s an experience. It’s incredibly moist, unbelievably flavorful, and absolutely packed with that perfect combination of coconut and strawberry in every single bite. It’s perfect for a special birthday, an anniversary, a holiday gathering, or honestly, just because you deserve something truly spectacular. My kids, Leo and Maya, practically lose their minds when they see this emerge from the fridge. David just shakes his head in disbelief every time, saying it’s the best dessert he’s ever had.

So, if you’re ready to create a dessert that will genuinely impress everyone, that delivers on every level of creamy, coconutty, strawberry goodness, then you are absolutely in the right place. Get ready to bake and fall head over heels for my Coconut Strawberry Tres Leches Cake. It’s pure bliss, I promise you that!

Why This Coconut Strawberry Tres Leches Cake Is Your New Go-To Celebration Dessert!

So, what makes this Coconut Strawberry Tres Leches Cake the absolute must-try, go-to dessert for any special occasion, or just when you need a serious coconut and strawberry fix? Well, it’s truly the ultimate mash-up of textures and flavors that are just destined to be together. You’ve got a light, airy cake that’s practically melting in your mouth, thanks to the soak. Then, you get that creamy, coconutty “tres leches” mixture that infuses every single crumb with tropical goodness. And to top it all off, we’re talking about a generous layer of fresh, juicy strawberries that add that perfect burst of sweetness and a beautiful pop of color.

The brilliance of this recipe lies in how it combines familiar, beloved elements into something truly extraordinary. Each component is a star in its own right, but when you get them all in one glorious bite – that soft cake, that creamy soak, that vibrant strawberry sweetness – it’s a symphony of textures and a flavor explosion. We’re using classic ingredients like good quality flour, real coconut milk, and of course, plenty of fresh strawberries, ensuring an authentic and deeply satisfying taste. And while it looks incredibly impressive, the process is broken down into manageable steps, making it totally achievable for any home baker who wants to create something truly memorable. It’s the ultimate crowd-pleaser, guaranteed to disappear fast!

What You Need For Coconut Strawberry Tres Leches Cake [Simplified]

Alright, my dessert enthusiasts, let’s gather all the deliciousness we need for this epic Coconut Strawberry Tres Leches Cake! Yes, there are a few parts, but trust me, each step is worth it for the final result.

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 5 large eggs, separated
• 1 1/4 cups granulated sugar, divided
• 1/2 cup milk
• 1 teaspoon vanilla extract

For the Coconut Tres Leches Soak:

• 1 can (12 ounces) evaporated milk
• 1 can (13.5 ounces) coconut milk
• 1 can (14 ounces) sweetened condensed milk

For the Strawberry Topping:

• 2 pounds fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice

For the Whipped Cream Topping (Optional):

• 1 pint heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

You’ll also need:

• One 9×13 inch baking pan
• Electric mixer (stand or handheld)

How to Make Coconut Strawberry Tres Leches Cake

Alright, my fellow bakers, let’s embark on the delicious journey of creating this magnificent Coconut Strawberry Tres Leches Cake! Yes, it has a few components, but breaking it down makes it totally manageable and oh-so-rewarding.

Part 1: The Cake

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.

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

In a large bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add 3/4 cup of the granulated sugar, beating until stiff, glossy peaks form. Set aside.

In another large bowl, beat the egg yolks with the remaining 1/2 cup of granulated sugar until pale and thick. Beat in the milk and vanilla extract. Gradually add the dry ingredients to the yolk mixture, mixing on low speed until just combined.

Gently fold the beaten egg whites into the yolk mixture in two additions, being careful not to deflate the whites. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.

Part 2: The Coconut Tres Leches Soak

While the cake is cooling, prepare the “tres leches” mixture. In a medium bowl, whisk together the evaporated milk, coconut milk, and sweetened condensed milk until well combined.

Once the cake is completely cooled, use a fork to poke holes all over the surface of the cake. Slowly pour the coconut “tres leches” mixture evenly over the cake, allowing it to soak in. You may not need to use all of the mixture; the cake should be very moist but not swimming in liquid. Cover the cake and refrigerate for at least 4 hours, or preferably overnight, to allow the cake to fully absorb the milk mixture.

Part 3: The Strawberry Topping

In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Gently toss to coat. Let the strawberries sit for about 30 minutes, stirring occasionally, to allow them to release their juices and create a syrupy sauce.

Part 4: Assembly

Remove the chilled cake from the refrigerator. Spoon the strawberry mixture evenly over the top of the cake, including the syrupy juices.

If desired, prepare the whipped cream topping: In a large bowl, beat the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and vanilla extract, beating until stiff peaks form. Spread the whipped cream evenly over the strawberry topping.

Slice into that magnificent Coconut Strawberry Tres Leches Cake and prepare for gasps of delight! Enjoy every single decadent bite.

Tips For Coconut Strawberry Tres Leches Cake:

For the most tender cake, be careful not to overmix the batter, especially after adding the flour. Gently fold in the egg whites to maintain their volume. Also, allow the cake to cool completely before pouring the “tres leches” mixture over it.

For the best “tres leches” soak, don’t rush the process. Pour the mixture slowly and evenly over the cake, allowing it to fully absorb. Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cake to become incredibly moist.

For the strawberry topping, allow the strawberries to macerate (sit with sugar and lemon juice) for at least 30 minutes to release their juices and create a syrupy sauce. This adds extra flavor and moisture to the cake.

Substitutions and Variations:

Want to play around with your Coconut Strawberry Tres Leches Cake? You’ve got tons of fun options! For the cake, you could add a teaspoon of coconut extract to the batter for an even stronger coconut flavor. For the “tres leches” soak, you could add a splash of rum or coconut liqueur for a boozy twist.

For the strawberry topping, you could add other berries, such as blueberries or raspberries, or even sliced peaches or mangoes. You could also add a sprinkle of toasted coconut flakes over the top for extra texture and flavor.

If you don’t want to make a whipped cream topping, you could simply dust the cake with powdered sugar or leave it plain.

Make a Healthier Version:

Okay, let’s be real, a Coconut Strawberry Tres Leches Cake is meant to be decadent! But if you want to lighten it up just a touch, here are a few ideas. For the cake, you could try using whole wheat pastry flour instead of all-purpose flour for added fiber. You can also reduce the amount of sugar in the cake batter, perhaps by 1/4 to 1/2 cup, though this might slightly affect moisture.

For the “tres leches” soak, opt for light coconut milk and evaporated milk. You can also use a sugar-free sweetened condensed milk alternative, though the flavor might be slightly different. For the strawberry topping, use less sugar and more lemon juice to enhance the natural sweetness of the strawberries.

For the whipped cream topping, use light whipped cream or a dairy-free alternative. You can also skip the whipped cream altogether and simply top the cake with the macerated strawberries.

Closing For Coconut Strawberry Tres Leches Cake:

And there you have it, my friends! Your very own, incredibly decadent, utterly showstopping Coconut Strawberry Tres Leches Cake, ready to be the star of your next celebration. This cake is truly a labor of love, but the look on everyone’s faces – and that first glorious bite – makes every single step worth it. It’s rich, it’s creamy, it’s coconutty, and it’s packed with fresh, juicy strawberries. Don’t forget to let us know how your Coconut Strawberry Tres Leches Cake turns out in the comments below – I’d absolutely love to hear it! And definitely check out some of our other Recipes:

Are you curious about anything else? Take a look at the most frequently asked questions we get about this recipe:

Frequently Asked Questions For Coconut Strawberry Tres Leches Cake:

Q1: How far in advance can I make this Coconut Strawberry Tres Leches Cake? A1: You can make the cake layer and the strawberry topping 1 day in advance, storing them separately in the fridge. Assemble the cake the day of serving for the best freshness.

Q2: Can I use different fruits for the topping? A2: Yes! You can use other berries, such as blueberries or raspberries, or even sliced peaches or mangoes.

Q3: How do I store leftover Coconut Strawberry Tres Leches Cake? A3: Store any leftover cake in an airtight container in the refrigerator. It will stay fresh and delicious for 2-3 days.

Q4: Can I freeze this Coconut Strawberry Tres Leches Cake? A4: It’s not recommended to freeze the entire cake, as the texture may change. However, you can freeze individual slices. Wrap slices tightly in plastic wrap, then foil, and store in an airtight container for up to 1 month. Thaw in the refrigerator overnight before serving.

Q5: Can I use canned strawberries for the topping? A5: Fresh strawberries are best for this recipe, as they have the best flavor and texture. Canned strawberries may be too soft and mushy.

Q6: Can I add alcohol to the “tres leches” soak? A6: Yes! You can add a splash of rum or coconut liqueur to the “tres leches” mixture for a boozy twist.

Q7: Can I make this cake gluten-free? A7: Yes, you can substitute the all-purpose flour in the cake with a gluten-free all-purpose flour blend.

Q8: Why is my cake soggy? A8: You may have used too much of the “tres leches” mixture. The cake should be very moist but not swimming in liquid.

Q9: Can I make this cake without coconut milk? A9: Yes, you can substitute the coconut milk with regular milk or evaporated milk. However, the cake will not have the same coconut flavor.

Q10: Can I use a different size pan? A10: This recipe is optimized for a 9×13 inch pan. Using a different size pan will alter baking times and potentially the thickness of the layers.

Q11: Can I add nuts to this cake? A11: Yes! You can add a sprinkle of toasted coconut flakes or chopped nuts, such as almonds or pecans, over the top for extra texture and flavor.

Q12: Is it necessary to use a whipped cream topping? A12: No, the whipped cream topping is optional. You can simply dust the cake with powdered sugar or leave it plain.