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Mango Coconut Tres Leches Escape

A tropical twist on classic tres leches cake featuring coconut-infused milk soak, fluffy sponge cake, and fresh mango topping.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: Cakes
Cuisine: Latin American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Sponge Cake
  • 1 cup all-purpose flour
  • 5 large eggs separated
  • 1 cup granulated sugar divided
Milk Soak
  • 1 can evaporated milk
  • 1 can sweetened condensed milk
  • 1 cup coconut milk full-fat
Topping
  • 2 cups heavy whipping cream
  • 2 mangoes diced
  • 1/2 cup toasted coconut

Equipment

  • 9x13-inch baking dish
  • electric mixer
  • mixing bowls

Method
 

  1. Bake the sponge cake until lightly golden and fully set.
  2. Pierce the cake and slowly pour over the coconut tres leches mixture.
  3. Chill, top with whipped cream, mangoes, and toasted coconut before serving.

Notes

Allow the cake to chill overnight for the best flavor and texture.