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Creamy Gluten-Free Tres Leches Cake Recipe Easy Homemade Coconut Delight

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A moist and luscious gluten-free tres leches cake infused with coconut flavor, perfect for those seeking indulgence without gluten worries. This easy recipe combines simple pantry staples with a tropical twist for a crowd-pleasing dessert.

Ingredients

Scale
  • 1 ½ cups (180g) gluten-free all-purpose flour blend
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 5 large eggs, room temperature (separated)
  • 1 cup (200g) granulated sugar, divided
  • ⅓ cup (80ml) coconut oil, melted
  • ½ cup (120ml) unsweetened coconut milk (full-fat)
  • 1 tsp pure vanilla extract
  • 1 can (12 oz/354ml) evaporated milk
  • 1 can (13.5 oz/400ml) coconut milk (full-fat)
  • 1 cup (240ml) sweetened condensed milk
  • 1 ½ cups (360ml) heavy whipping cream, chilled
  • 2 tbsp powdered sugar
  • ¼ cup unsweetened shredded coconut (toasted, for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch (23×33 cm) baking pan lightly with coconut oil or nonstick spray. Line with parchment paper if desired.
  2. In a large bowl, sift together gluten-free flour, baking powder, baking soda, and salt. Set aside.
  3. In a clean bowl, whisk egg whites until soft peaks form. Gradually add ½ cup sugar and continue whipping until stiff peaks develop.
  4. In another bowl, whisk egg yolks with remaining ½ cup sugar until pale and creamy. Slowly add melted coconut oil, coconut milk, and vanilla extract, mixing well.
  5. Fold the dry ingredients into the yolk mixture gently. Then fold in the whipped egg whites in three portions, keeping the batter airy.
  6. Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. While the cake bakes, whisk together evaporated milk, coconut milk, and sweetened condensed milk in a bowl. Chill in the fridge.
  8. Remove the cake from the oven and let cool in the pan for 10 minutes. Poke holes all over the cake with a fork or skewer.
  9. Slowly pour the tres leches mixture evenly over the cake in stages, allowing it to soak in between pours. Cover and refrigerate for at least 4 hours or overnight.
  10. Before serving, whip the chilled heavy cream with powdered sugar until soft peaks form. Spread evenly over the soaked cake.
  11. Sprinkle toasted shredded coconut on top. To toast, place coconut flakes in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden brown.
  12. Slice and serve chilled.

Notes

Use full-fat coconut milk for best creaminess and flavor. Whip egg whites to stiff peaks but not dry to keep cake light. Poke holes in cake before soaking to ensure deep absorption. Refrigerate overnight for best moistness. Toast coconut topping just before serving for a crunchy contrast. Eggs should be at room temperature for better rise. For dairy-free version, substitute heavy cream with coconut cream and use coconut-based sweetened condensed milk alternatives.

Nutrition

Keywords: gluten-free, tres leches cake, coconut, dairy-free option, easy dessert, tropical cake, moist cake, homemade cake

Find it online: https://bitematrix.com/creamy-gluten-free-tres-leches-cake-recipe-easy-homemade-coconut-delight/