📝 About This Recipe
This elevated take on the classic Latin American 'Three Milks' cake transforms a rustic favorite into a sophisticated fine-dining masterpiece. The traditional sponge is reimagined with a delicate coconut crumb, soaked in a luxurious nectar of sweetened condensed milk, evaporated milk, and rich coconut cream. Topped with vibrant, sun-ripened mango and a cloud of chantilly, it offers a perfect balance of creamy indulgence and tropical acidity.
🥗 Ingredients
Coconut Sponge Base
- 1 1/2 cups All-purpose flour (sifted)
- 1 teaspoon Baking powder
- 1/2 teaspoon Sea salt (fine)
- 5 pieces Large eggs (separated and at room temperature)
- 1 cup Granulated sugar (divided into 3/4 and 1/4 portions)
- 1/3 cup Whole milk
- 1 teaspoon Coconut extract (high quality)
The Three Milks (Tres Leches) Soak
- 14 ounces Sweetened condensed milk (1 can)
- 12 ounces Evaporated milk (1 can)
- 1/2 cup Heavy coconut cream (unsweetened, from the top of the can)
- 2 tablespoons White rum (optional, for depth of flavor)
Topping and Garnish
- 1 1/2 cups Heavy whipping cream (cold)
- 3 tablespoons Powdered sugar
- 2 pieces Fresh Alphonso or Ataulfo mango (finely diced or sliced into ribbons)
- 1/4 cup Toasted coconut flakes (unsweetened)
- 1 piece Fresh lime (for zesting)
- 8 pieces Edible flowers (optional, for plating)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch glass baking dish or a deep springform pan if you prefer a taller, round presentation.
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2
In a medium bowl, whisk together the sifted flour, baking powder, and sea salt. Set aside.
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3
In a large bowl, beat the 5 egg yolks with 3/4 cup of granulated sugar on high speed until the mixture is pale yellow and has doubled in volume (about 3-4 minutes). Stir in the milk and coconut extract.
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4
In a separate clean glass bowl, whip the 5 egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar while continuing to whip until stiff, glossy peaks form.
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5
Gently fold the flour mixture into the egg yolk mixture using a spatula until just combined. Do not overmix.
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6
Carefully fold the whipped egg whites into the batter in three additions. Use a light hand to maintain the aeration, which is crucial for absorbing the milk later.
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7
Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
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8
While the cake bakes, whisk together the sweetened condensed milk, evaporated milk, coconut cream, and rum in a pitcher.
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9
Once the cake is removed from the oven, let it cool for 10 minutes. Use a fork or a skewer to poke holes all over the surface of the warm cake.
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10
Slowly pour the milk mixture over the cake, ensuring you get the edges. Cover and refrigerate for at least 4 hours, preferably overnight, to allow total absorption.
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11
Before serving, whip the cold heavy cream with powdered sugar until stiff peaks form. Spread or pipe a thick layer over the soaked cake.
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12
Garnish with the diced mango, a generous sprinkle of toasted coconut flakes, and a fresh grating of lime zest for a bright aromatic finish.
💡 Chef's Tips
Always use room temperature eggs for the sponge; they achieve much better volume when whipped. When folding the egg whites, use a 'cut and fold' motion to avoid deflating the air bubbles—this air is what makes the cake a sponge. For a true fine-dining look, use a ring mold to cut individual circles of cake before topping with the cream and mango. Don't skip the lime zest; the acidity is essential to cut through the richness of the three milks. If the cake seems to 'swim' in milk at first, don't worry—the sponge will continue to drink it up as it chills.
🍽️ Serving Suggestions
Pair with a chilled glass of Late Harvest Riesling or a sweet Moscato d'Asti. A small shot of premium aged dark rum on the side complements the coconut notes beautifully. Serve alongside a scoop of passion fruit sorbet for a refreshing temperature and texture contrast. Decorate the plate with a vibrant mango coulis smear for a professional restaurant finish.