Craving a mouthwatering dessert without the hassle? Discover the magic of a gluten-free coconut tres leches cake that can be whipped up in no time, right in your microwave!
Dive into the moist and fluffy layers soaked in a trio of milks, enhanced with the tropical essence of coconut. This easy-to-follow recipe will leave you amazed at the deliciousness achieved in such a short time. Prepare to savor the heavenly combination of flavors, without compromising on dietary needs!
What is a Tres Leches Cake?
Basically, Tres Leches is a sponge cake—soaked in three kinds of milk; usually evaporated milk, sweetened condensed milk, and whole milk. For this cake, I used coconut milk, sweetened condensed milk, and yogurt. Yes, yogurt is not technically a “milk” but work with me on this one. Tres leches cakes have a lot of air bubbles to soak up all that milk and make this cake incredibly moist!
How long does a Tres Leches Cake last?
Short answer: about 3 days. In my house, it’s more like 3 hours. Because of all the milk, the cake shouldn’t sit out at room temperature for too long and needs to be stored in the refrigerator.
Can I make a Tres Leches Cake in the microwave?
Yes! As a matter of fact, you can make almost any cake in the microwave. This is great in the summer when you need a fabulous dessert and you don’t want to heat up your house or you’re in a hurry for something yummy. This recipe can be made in the oven – just cook according to the recipe on the box for a sheet cake.
How do I make a Gluten Free Tres Leches Cake?
It’s very simple. First, start by gathering your ingredients. You’ll need a Gluten Free cake mix, white or yellow is fine. Sweetened flake coconut, eggs, water, coconut flavoring, a can of coconut milk, a can of sweetened condensed milk (not evaporated milk), and some yogurt.
This next step is a great kitchen hack for toasting coconut. Simply spread your coconut flakes in an even layer in the microwave-safe 3 qt casserole dish and cook on high for about 5-8 minutes depending on how much coconut you have. Stir after every minute until nice and golden brown. I spread it on a paper towel to dry and remove any remaining moisture so it’s nice a crunchy.
Next, make your cake batter – add the mix, water, eggs, 1/2 of the coconut flavoring, and yogurt. Add in a little over 1/2 of the toasted coconut and mix well. Pour in the casserole dish (no need to wash it between steps), pop it in the microwave, and cook on high for about 13 minutes, or until spongy in the middle and pulling away from the sides.
While the cake is cooking, mix the milks and remaining coconut flavoring in a large measuring cup or batter bowl. When the cake is done, using a chopstick or the handle of a wooden spoon, poke holes all over the cake.
Pour the combined milks all over the cake. Don’t worry if it looks a little soupy, the cake is going to absorb all of it.
Refrigerate until ready to use. Just before serving top with the remaining toasted coconut and garnish as desired.
Also try Microwave Apple Upside Down Cake with Salted Maple Caramel!
Microwave Gluten Free Coconut Tres Leches Cake
Equipment
- Microwave
- 3 qt microwavable casserole dish with lid preferrable
- Medium Mixing Bowl
Ingredients
Ingredients
- 1 Gluten-Free White or Yellow cake mix
- 1 cup water
- ¾ cup coconut or vanilla yogurt
- 3 eggs
- 2 tsp coconut extract divided
- 14 oz can sweetened condensed milk
- 13 ½ oz can of coconut milk
- 2 cups sweetened flake coconut toasted and divided
- Whipped cream and berries as optional garnish
Instructions
Directions
- Spread the coconut in a 3 qt microwavable casserole dish.
- Cook on full power, stirring every minute, until golden brown. This could take anywhere from 5 to 8 minutes depending on the water content of the coconut. Then spread on a few paper towels to cool.
- In a large bowl, combine the cake mix, water, eggs, yogurt, and 1 tsp of the coconut extract. Mix until smooth, then add in 1 ⅓ cups of the coconut.
- Pour the batter into the same casserole dish, cover, and microwave on high for 12 – 15 minutes or until the cake pulls away from the sides and is springy in the middle.
- While the cake is cooking, mix the milks and remaining coconut extract together in a medium bowl until completely combined and smooth.
- When the cake is done, poke holes all over the cake with a wooden spoon handle or chopstick; this is very important as this is how the milk will make this super-moist.
- While the cake is still warm, slowly pour the milk mixture all over the cake. Don’t worry if it looks soupy, the cake will absorb it all.
- Just before serving, top with the remaining toasted coconut and add additional garnish as desired.
