Coconut Tres Leches Cake

This Coconut Tres Leches Cake is a rich, indulgent take on the classic Latin American dessert. This version soaks fluffy coconut-infused cake with a creamy trio of milks and tops it with airy whipped cream and toasted coconut. Ideal for celebrations or any time you crave something special!

Cuisine

Latin American-Inspired

Course

Dessert

Difficulty

Medium

Duration

1 Hour 30 Minutes

Diet

Vegetarian

Cooking Technique

Pressure Cook, Sauté

Keywords

Cake, Coconut, Dairy, Eggs, Instant Pot Culinary Team, Tres Leches

Prep Time

15 Minutes

Cook Time

40 Minutes

Servings

6 Servings

Ingredients

¼ cup unsalted butter, room temperature
1 cup white sugar, divided
3 eggs
1 tsp vanilla extract, divided
½ tsp almond extract
¾ cup all-purpose flour
½ tsp baking powder
1 tsp salt
1 ½ cups unsweetened shredded coconut
¼ cup evaporated milk
½ cup coconut milk
¼ cup sweetened condensed milk
1 cup heavy whipping cream
1 ½ cups water

Instructions

Cream together the butter and white sugar in a mixing bowl until light and fluffy. Add the eggs, ½ tsp vanilla extract, and almond extract to the butter mixture, mixing until combined.
In a separate bowl, whisk together the flour, baking powder, salt, and ½ cup shredded coconut. Gradually add the dry ingredients to the butter mixture until just combined.
Grease a 1.5-quart CorningWare baking dish with butter and dust with flour, then pour in the batter. Cover the dish tightly with foil.
Pour 1 ½ cups of water into the Instant Pot and place a trivet inside. Set the CorningWare dish on the trivet, then Pressure Cook on High for 35 minutes. Allow a 10-minute natural release, then flip the valve to release any remaining pressure. Carefully remove the cake and discard the water from the Instant Pot.
Meanwhile, whisk together the evaporated milk, coconut milk, and sweetened condensed milk. Poke holes all over the cake with a fork and pour over the combined soaking liquid. Refrigerate for at least 1 hour, or until the liquid is absorbed.
For the whipped cream topping, beat the heavy whipping cream, ½ cup sugar, and ½ tsp vanilla extract together until stiff peaks form. Spread the whipped cream over the chilled cake.
To toast the coconut, set the Instant Pot to Sauté on More/High for 5 minutes. Add 1 cup shredded coconut. Stir constantly for about 3-5 minutes, or until golden brown. Allow it to cool slightly, then sprinkle it generously over the whipped cream topping.