This Vegan Coconut Tres Leches Cake is a delightful twist on the traditional Mexican dessert, featuring a moist coconut cake soaked in a creamy coconut milk mixture and topped with coconut whipped cream. It’s perfect for any occasion!

Ingredients

For the Cake:

• 1½ cups cake flour (or all-purpose flour)
• 1⅓ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup aquafaba (the liquid from canned chickpeas)
• 1 cup granulated sugar
• ½ cup coconut milk (canned, full-fat)
• 3 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract

For the Milk Mixture:

• 1 cup cream of coconut (not coconut milk)
• ¾ cup oat milk (or any plant-based milk)
• ½ cup vegan heavy whipping cream
• ½ teaspoon vanilla extract

For the Coconut Whipped Cream:

• 1¾ cups cold coconut cream (chilled overnight)
• ¼ cup powdered sugar
• ½ teaspoon vanilla extract

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan or line it with parchment paper.
2. Make the Cake:
   • In a small bowl, whisk together the cake flour, baking powder, and salt. Set aside.
   • In a large mixing bowl, use an electric mixer to beat the aquafaba until stiff peaks form (about 2–3 minutes).
   • Gradually add the sugar, one tablespoon at a time, while continuing to beat until combined.
   • In another bowl, combine the melted coconut oil, coconut milk, and vanilla extract. Mix well.
   • Gently fold the dry ingredients into the aquafaba mixture in three parts, alternating with the wet mixture until just combined.
   • Pour the batter into the prepared baking pan and spread evenly.
3. Bake the Cake: Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow it to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
4. Prepare the Milk Mixture:
   • In a saucepan over medium heat, combine the cream of coconut and oat milk. Bring to a gentle boil, then reduce heat and simmer for about 5 minutes, stirring frequently.
   • Remove from heat and stir in the vegan heavy whipping cream and vanilla extract.
5. Soak the Cake:
   • Once the cake is completely cooled, use a fork or skewer to poke holes all over the top of the cake.
   • Slowly pour the milk mixture over the cake, allowing it to soak in. Cover and refrigerate for at least 4 hours, preferably overnight.
6. Make the Coconut Whipped Cream:
   • In a mixing bowl, beat the chilled coconut cream with an electric mixer until fluffy.
   • Gradually add powdered sugar and vanilla extract, beating until well combined.
7. Serve:
   • Once ready to serve, spread or pipe the coconut whipped cream over the top of the soaked cake.
   • Optionally, garnish with toasted coconut flakes or fresh fruit.

Tips for Success

• Chill Coconut Cream: Make sure to chill your coconut cream overnight so that it separates properly for whipping.
• Flavor Variations: Add a splash of rum or almond extract to enhance flavor if desired.
• Storage: Store leftovers in an airtight container in the refrigerator for up to three days.

Enjoy this delicious Vegan Coconut Tres Leches Cake as a sweet treat at your next gathering