Decadent Chocolate Coconut Tres Leches Cake
Indulge in a rich twist on the classic Tres Leches cake with this Decadent Chocolate Coconut Tres Leches Cake. This delightful dessert combines the moist, chocolatey goodness of a chocolate cake with a luxurious blend of three types of milk for irresistibly creamy layers. Topped with a fluffy whipped cream, toasted coconut, and crunchy pecans, this cake is perfect for any celebration or simply to treat yourself. Its simplicity makes it easy to prepare, yet its flavors and presentation will impress even the most discerning chocolate lovers. Serve it chilled with a drizzle of chocolate syrup for an extra touch of decadence.
15
Servings
193
Calories
9
Ingredients
Ingredients
chocolate cake mix
16 ounces (Prepare according to package directions.)
sweetened condensed milk
1 (14 ounce) can (None)
evaporated milk
1 (12 ounce) can (None)
heavy whipping cream
1 1/2 cups, divided (Divide into 1/2 cup for soaking and 1 cup for topping.)
rum
1/4 cup (None)
confectioners' sugar
3 tablespoons (None)
flaked coconut, toasted
1/2 cup (Toast before using.)
chopped pecans, toasted
1/2 cup (Toast before using.)
chocolate syrup
to taste (Optional for drizzling.)
Instructions
1
Preheat your oven to 350°F (175°C). Prepare a 13x9-inch baking pan according to the chocolate cake mix package directions and bake the cake. Once baked, allow the cake to cool completely on a wire rack.
2
While the cake cools, prepare the milk mixture. In a large bowl, combine the sweetened condensed milk, evaporated milk, 1/2 cup of heavy whipping cream, and rum. Whisk until fully blended.
3
Once the cake has cooled, use a wooden skewer to poke holes in the cake approximately 1/2 inch apart, making sure to go all the way to the bottom of the cake. Slowly pour the milk mixture over the cake, ensuring that it is evenly distributed and absorbed. Let the cake stand for 30 minutes at room temperature, then cover and refrigerate for at least 8 hours or overnight to allow the flavors to meld.
4
Before serving, make the whipped cream topping. In a small bowl, beat the remaining 1 cup of heavy whipping cream until it starts to thicken. Gradually add the confectioners' sugar and continue beating until stiff peaks form.
5
Spread the whipped cream over the top of the chilled cake. Sprinkle the toasted coconut and toasted pecans generously over the whipped cream. If desired, drizzle individual servings with chocolate syrup for an extra touch of chocolaty delight. Slice into squares and enjoy your luscious Decadent Chocolate Coconut Tres Leches Cake!
Nutrition Information
12g
Fat
22g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Chocolate Coconut Tres Leches Cake?
This is a rich dessert that combines a moist chocolate cake with a soaking mixture of three types of milk, finished with whipped cream, toasted coconut, and pecans.
How many servings does this recipe yield?
This recipe makes 15 servings.
What is the calorie count per serving?
Each serving contains approximately 193 calories.
What temperature should the oven be for baking?
The oven should be preheated to 350°F (175°C).
What size pan is needed for this cake?
A 13x9-inch baking pan is required.
Which three milks are used in the soaking mixture?
The mixture uses sweetened condensed milk, evaporated milk, and a portion of heavy whipping cream.
Is there alcohol in the recipe?
Yes, the recipe includes 1/4 cup of rum.
How do I prepare the cake for the milk soak?
Once the cake is cool, poke holes approximately 1/2 inch apart all the way to the bottom using a wooden skewer.
How long does the cake need to chill?
The cake must be refrigerated for at least 8 hours or overnight to allow the flavors to meld.
How do I make the whipped cream topping?
Beat 1 cup of heavy whipping cream until it thickens, then gradually add confectioners' sugar and beat until stiff peaks form.
What are the nutritional facts for fat and protein?
Each serving has 12g of fat and 2g of protein.
How many carbohydrates are in each slice?
There are 22g of carbohydrates per serving.
Do the coconut and pecans need special preparation?
Yes, both the flaked coconut and the chopped pecans should be toasted before being added as toppings.
How many total ingredients are required?
There are 9 ingredients in total for this recipe.
What is the base of the cake?
The base is a 16-ounce package of chocolate cake mix prepared according to package directions.
Should the cake be served warm?
No, this cake is best served chilled.
How much rum is added to the milk mixture?
The recipe calls for 1/4 cup of rum.
What is the specific amount of sweetened condensed milk used?
One 14-ounce can of sweetened condensed milk is required.
What is the specific amount of evaporated milk used?
One 12-ounce can of evaporated milk is required.
How long should the cake sit at room temperature after pouring the milk?
Let the cake stand for 30 minutes at room temperature before moving it to the refrigerator.
What tool should I use to poke holes in the cake?
A wooden skewer is recommended for poking the holes.
Is the chocolate syrup drizzle mandatory?
No, the chocolate syrup is optional and used for drizzling individual servings.
How much confectioners' sugar is in the topping?
The topping uses 3 tablespoons of confectioners' sugar.
How is the total amount of heavy cream divided?
1 1/2 cups of heavy whipping cream are divided into 1/2 cup for the milk soak and 1 cup for the whipped topping.
What food category does this fall under?
This is classified as a Dessert.
What are some tags associated with this recipe?
Tags include tres leches, chocolate cake, coconut, pecans, and celebration.
How should the cake be sliced?
The cake should be sliced into squares for serving.
Is this cake suitable for celebrations?
Yes, its flavors and presentation are designed to impress at any celebration.
How much toasted coconut is used?
The recipe calls for 1/2 cup of toasted flaked coconut.
How many chopped pecans are used?
The recipe calls for 1/2 cup of toasted chopped pecans.