Gluten Free Coconut Tres Leche Cake

Yes!  It is gluten free Coconut Tres Leche Cake!  You’d never know it is gluten free if I hadn’t told you though.  The cake is light and airy.  Then, like a sponge, it soaks up all of the sweet and creamy coconut goodness that is poured on top.  Home made real whipped cream tops the cake with a sprinkling of toasted coconut.  The problem I have with this cake is that I can’t stop at one piece.  I often give the cake to friends (they don’t mind) because I can’t be trusted around it.  It is that good.  **Update!  This fabulous cake can also be made dairy free!  Check my recipe notes for details.

When it comes to the coconut milk you use in this recipe, you can use a good quality canned variety, but I prefer Aroy-d. It has a creamy texture and better flavor than the canned type.  It is harder to find though, so if you can plan ahead and buy it off of Amazon in advance, I think you’ll appreciate the difference!

Gluten free Coconut Tres Leche Cake is a great way to finish off your Cinco De Mayo.  Or any other night for that matter!  For other recipes along these lines, try my Coconut Lime Shrimp Ceviche, Easy Guacamole, Fully Loaded Guacamole, Black Beans & Rice, Baked Plantain Chips, Fresh Fiesta Dip, Chicken Enchiladas and Tostones.

Gluten Free Coconut Tres Leche Cake

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5 from 4 votes

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Servings 12 servings

Calories

Ingredients

  

1x2x3x

• 3 cups Heavy Whipping Cream (divided, See notes for dairy free option)
• 1 cup sugar (plus 1 Tbsp, divided)
• 1 tsp pure vanilla extract
• 1 cup flaked sweetened coconut (divided)
• 1 14 oz. can sweetened condensed milk (See notes for dairy free option)
• 1 ¾ cups good quality coconut milk (I like Aroy-d)
• ⅓ cup rum (optional)
• 6 eggs (separated)
• 1 cup Gluten Free Flour Blend with xanthan gum (I like Pillsbury or Bob's Red Mill 1 to 1 Baking Flour)
• 1 tsp baking soda
• ¼ tsp Salt
• butter or oil (for greasing your pan)

Instructions

 

• Preheat oven to 350 degrees. Butter a 9×13 inch baking pan.
• Whip 2 cups of heavy cream with 1 tablespoon sugar and 1 teaspoon vanilla extract on a high speed with a hand mixer until stiff peaks form. Set aside in a covered container in fridge until ready to serve.
• Spread 2/3 cup of the shredded coconut on a sheet pan and toast in the oven until golden brown. Set aside to sprinkle on top when ready to serve.
• Beat together egg whites and 1/4 cup of sugar with a hand-mixer (or stand mixer) until soft peaks form, 4 to 5 minutes.
• In a separate bowl, beat yolks and 3/4 cup sugar until they are pale yellow and at the ribbon stage. Add to egg white mixture and whisk until completely combined.
• In another bowl, combine flour, baking soda, salt and remainder of the coconut. Gradually fold this mixture into the egg mixture until combined.
• Pour batter into the greased pan. Bake until golden and the center is no longer jiggling. Approximately 18-20 minutes.
• While your cake is baking, prepare the soaking liquid by whisking together 1 cup heavy cream, the coconut milk, the condensed milk and the rum (optional).
• As soon as cake is removed from the oven, poke holes in the top of the cake with a toothpick or fork then pour the creamy soaking liquid mixture over the cake. Don't worry if it looks like too much, the cake will soak it up. Let the cake cool in the pan at room temp. Cover the cake with plastic wrap, and refrigerate at least 5 hours.
• Just before serving, spread whipped cream over cake and sprinkle toasted coconut on top. Enjoy the looks on your friends' faces when they can't believe it is gluten free and dairy free too if you choose that option:-)

Notes

To make Coconut Tres Leche Cake dairy free:  You will need to sub the 3 cups of heavy cream with 1 cup dairy free unsweetened creamer (I use Califia Farms brand) or coconut cream and 1 1/2 containers of So Delicious dairy free Cocowhip.  You can substitute the sweetened condensed milk with 1 can of sweetened condensed coconut milk (I use Nature's Charm brand.)  Instead of adding the vanilla to the whipped cream, add it to the soaking liquid.  Omit the 1 Tbsp sugar that is added to the whipping cream in the dairy version.

Keyword allergy friendly, Cinco de Mayo, gluten free, nut free, soy free

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