Main Course
Toasted Coconut and Mango Tres Leches Cake
The easy version — all the flavour, none of the fuss. A light coconut sponge soaked in a three-milk mixture, finished with softly whipped cream, fresh mango, and toasted coconut flakes.
- Coconut milk in the soak provides better coconut flavour and prevents a watery texture.
- Coconut extract in the sponge adds coconut flavour without drying out the cake.
- Vanilla in the topping instead of rum makes it suitable for serving to children or a crowd.
- The cake can be made a full day ahead and improves overnight in the fridge.
- Toast coconut flakes in a dry pan over low heat, tossing constantly, as they brown very quickly.
- Store covered in the refrigerator for up to 3 days.
- Do not freeze once soaked, as the texture will not recover.
Ingredients
Sponge
- 300 g caster sugar
- 4 large eggs, room temperature
- 400 ml double cream
- 2 tsp coconut extract
- 350 g self-raising flour
- 0.5 tsp baking powder
Milk Soak
- 200 ml full-fat coconut milk
- 100 ml condensed milk
- 100 ml whole milk
- 2 tbsp coconut rum (optional- leave out for a kid-friendly version)
Topping
- 500 ml double cream
- 2 tbsp icing sugar
- 1 tsp vanilla extract
To Finish
- 2 ripe mangoes, peeled and diced
- 50 g coconut flakes, toasted
Method
- Heat oven, prep tin – Heat the oven to 180°C (160°C fan). Butter and line a deep 32cm × 23cm baking tin, or a 9 × 13 inch tin if that's what you have—both work fine.
- Whisk sugar and eggs – In a large bowl, whisk the caster sugar and eggs with electric beaters for a full 2 minutes until pale and noticeably thicker. Don't rush this bit—it's what gives the sponge its lift.
- Add cream and coconut extract – Add the double cream and coconut extract and whisk for another minute until just combined.
- Fold in flour – Sift in the self-raising flour and baking powder, then fold gently with a large spoon or spatula until just combined. Stop as soon as you can't see any flour. Overmixing here is the main reason home versions turn out tough.
- Bake – Pour the batter into the prepared tin and bake for about 45 minutes, or until golden and a skewer comes out clean. Every oven runs differently, so start checking from 35 minutes.
- Cool completely, mix the soak – Let the cake cool completely in the tin for at least 1 hour. Pouring the soak onto a warm cake will make it collapse. While the cake cools, whisk together the coconut milk, condensed milk, whole milk and coconut rum (if using).
- Prick and soak the cake – Once the cake is completely cool, prick it all over with a fork or skewer, going right down to the base. Do this generously, every couple of centimetres. Slowly pour over the milk mixture a little at a time, allowing it to soak in before adding more so it doesn't simply pool on top.
- Chill – Cover and chill for at least 2 hours, ideally overnight, so the milk has time to soak all the way through.
- Whip topping and spread – Whisk the double cream, icing sugar and vanilla until it holds soft peaks. Stop as soon as it holds its shape—going too far will make it grainy. Spread evenly over the chilled cake.
- Top and serve – Scatter over the diced mango and toasted coconut flakes just before serving so the coconut stays crisp. Cut into squares with a sharp knife, wiping the blade between cuts for neat edges.
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