Pandan Tres Leches Recipe
Layers of coconut pandan cake, soaked in dulce de leche, whipped coconut cream, toasted coconut, and maraschino cherries.
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Ingredients
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Cake
Soaking Mixture
Whipped Coconut Cream
Toppings
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- 2
Mix Dry Ingredients
In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- 3
Cream Butter and Sugar
In a separate large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- 4
Add Eggs
Add the eggs one at a time, mixing well after each addition.
- 5
Incorporate Coconut Milk and Pandan
Stir in the coconut milk and pandan extract until well combined.
- 6
Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
- 7
Bake the Cake
Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Cool the Cake
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Soaking the Cake
- 9
Prepare Soaking Mixture
In a bowl, mix the sweetened condensed milk, evaporated milk, and dulce de leche until smooth.
- 10
Soak the Cake
Once the cake is completely cool, poke holes all over the surface with a fork and pour the soaking mixture evenly over the cake. Allow it to soak for at least 1 hour (or overnight in the refrigerator).
Whipped Coconut Cream
- 11
Whip Coconut Cream
In a chilled mixing bowl, whip the coconut cream with powdered sugar and vanilla extract until soft peaks form.
- 12
Spread on Cake
Spread the whipped coconut cream over the soaked cake evenly.
Toppings and Serving
- 13
Add Toppings
Sprinkle toasted coconut flakes over the whipped cream and top with maraschino cherries.
- 14
Serve
Slice the cake into pieces and serve chilled. Enjoy your Pandan Tres Leches!