Matcha Coconut Tres Leches Cake
Indulge in the heavenly blend of flavors with Matcha Coconut Tres Leches Cake. This light and fluffy cake is soaked in a rich coconut milk mixture, enhanced by the earthy notes of matcha. Perfect for any occasion, it’s not just a dessert—it’s an experience that will impress family and friends alike.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 4 large eggs (room temperature)
- 1 cup full-fat coconut milk
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 2 tbsp high-quality matcha powder
- 1 tsp pure vanilla extract
- Optional: toasted coconut flakes for garnish
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Whisk together flour, baking powder, and matcha in one bowl.
- In another bowl, beat eggs and sugar until pale and fluffy. Gradually add dry mixture along with vanilla extract until combined.
- Pour batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
- While cooling, mix coconut milk, evaporated milk, and condensed milk in a bowl to create the soaking liquid.
- Prick warm cake with a fork and pour soaking mixture evenly over it. Refrigerate for at least two hours or overnight before serving.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 380
- Sugar: 34g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 13g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: For a gluten-free version, substitute all-purpose flour with a gluten-free blend. Add fresh fruits like berries or mango on top for an extra burst of flavor. Store leftovers in an airtight container in the fridge for up to five days.