I’m celebrating blackberry season with a stunning coconut blackberry tres leches cake. A box cake mix, soaked in evaporated milk, sweetened condensed milk and blackberry infused coconut milk takes this tres leches cake to another level. Served garnished with fresh blackberries and shredded coconut my coconut blackberry tres leches taste like summer on a plate.
Hola Hola blackberry season! I love you,
My mami grew wild blackberries in her backyard, so I grew up eating fresh blackberries straight from the bush. Now when blackberry season rolls around I happily incorporate them in my breakfast pancakes, cocktails, sauces, and desserts. I love the combination of coconut and blackberries and knew it would work beautifully in a tres leches cake.
My coconut blackberry tres leches cake is moist, delicate and packs a punch. I swapped the heavy cream for coconut and infused the coconut milk with blackberries before pouring over my warm cake. The coconut milk takes on the lovely flavors of blackberries infusing the cake with the sweet flavors of both coconut and blackberry.
WHAT IS A TRES LECHES CAKE?
A tres leches cake, is a cake soaked in three kinds of milk. Tres leches, translated is “three milks,”.
The cake warm from the oven is poked with small holes, then the milks – evaporated milk, sweetened condensed milk and heavy cream- are poured over the cake. The cake absorbs the milks, then it is topped with whipped cream and garnished with fruit.
A popular cake from Mexico often served at Baptisms, weddings and quinceaneras.
WHY TRES LECHES CAKE IS THE ULTIMATE CAKE FOR CELEBRATING
A tres leches cake requires very simple pantry ingredients along with a few cold ingredients to create a cake that is not only delicious, its perfect for a crowd when entertaining as a tres leches can be made in a small or large scale. I use a box cake for this recipe since I always have a box mix in my pantry, along with cans of evaporated milk, sweetened condensed milk making a tres leches cake a snap to bake.
Also, you can easily transform a tres leches for any occasion: berries, coconut, chocolate, sprinkles as garnish – chocolate, coconut, or yellow cake as your base.
For a fun twist add a few drops of food coloring to your whipped cream to create fun colors to top your tres leches cake.
You can fully assemble and make a tres leches cake 1 to 2 days ahead. Cover and refrigerate overnight. Add whipped topping and fresh fruit just before serving.
INGRIDENTS NEEDED TO THIS RECIPE
box white cake mix
tablespoon vegetable oil
sweetened condensed milk
frozen blackberries, thawed
9 x 13 baking pan
non-stick cooking spray
fork or knife for piercing cake
bowl for mixing
FRESH BLACKBERRIES OR FROZEN BLACKBERRIES
For this recipe I used frozen blackberries, since we are simmering in coconut milk. The blackberries will break down, infusing milk.
I garnish with fresh blackberries.
Strawberries would be amazing in this recipe also, simmered in coconut milk – yes, please.
TIPS ON MAKING COCONUT BLACKBERRY TRES LECHES CAKE
I used a box cake mix for this recipe, but feel free to use your favorite cake recipe.
For this recipe, I use a white cake mix, but a chocolate cake mix would be just as tasty.
If you do not want to use coconut milk, swap it out for heavy cream and blackberries.
Cover and place cake in fridge to chill – chilling allows the cake to absorb milks, and firm up easier for slicing.
Garnish before serving to prevent the blackberries from becoming soggy.
MAS TRES LECHES CAKE RECIPES
Concha Tres Leches Cake, this gem was featured on Southern Living -yay!
- 1 box white cake mix
- 1 1/4 cups water
- 1 tablespoon vegetable oil
- 2 teaspoons vanilla
- 4 eggs
- 1 can 14 oz sweetened condensed milk
- 1 cup evaporated milk
- 1 cup coconut milk
- 1 cup frozen blackberries thawed
- Whipped topping
- Fresh blackberries
- Shredded coconut
For cake: Pre-Heat oven to 350°F Liberally spray a 9×13 pan with nonstick cooking spray.
In a large bowl, beat cake mix, water, oil, vanilla, and eggs with until well blended. Scraping down sides as needed. Pour batter into pan.
Bake as directed time listed on box for a 13×9-inch pan.
While cake bake add coconut milk and thawed blackberries to a saucepan, simmer until blackberries begin to break down, about 8 minutes. Crush blackberries with potato smasher or back of spoon. Remove from heat, strain, and set aside.
Remove cake from the oven. Allow to rest for 5 minutes. While the cake is still warm, poke holes in every 1/2 inch with a knife or fork.
Carefully pour sweetened condensed milk, evaporate milk and coconut blackberry milk evenly over top of the cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Top with whipped topping and garnish fresh blackberries and shredded coconut.