Banana Coconut Tres Leche Cake Recipe

Who has had a banana coconut tres leche cake? If you haven’t, then you are missing out. Here is a delicious and moist cake recipe you must try.
 Banana Coconut Tres Leche Cake:
  • 2 large bananas, ripe
  • 1/2 cup butter, melted
  • 1/2 cup coconut sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 2/3 cup milk
  • 2 1/2 cups flour
  • 2 tsp baking powder
  • 1/4 tsp salt


For the Tres leches:
  • 1/2 cup coconut milk
  • 1/2 cup sweetened condensed milk
  • 1/2 cup milk
For the Caramelized bananas:
  • 3 firm bananas
  • 1/2 cup sugar
To decorate:
  • 1 cup double cream
  • 1/4 cup coconut cream
  • 1/4 cup condensed milk
  • 1 cup unsweetened coconut flakes, toasted 



Here are the directions that you need to follow in order to complete this recipe:

Preheat oven to 325 degrees. Line the bottom of an 8-inch cake pan.
  1. Place the bananas in a large mixing bowl and mash with a fork. Add the melted butter, coconut sugar and vanilla, and mix through. Add the eggs and milk, stir it all together, then sift in the flour, salt and baking powder. Pour the mixture into the prepared cake pan, smooth the top, and cover loosely with foil. Cook for 40 minutes, then remove the foil and cook for another 5 to 10 minutes, until a skewer comes out clean. Allow to cool completely.

   2. When the cake has cooled, mix together the three milks: regular milk, coconut milk and condensed milk. Use a small skewer to poke holes all over the cake, then slowly pour over the milk mixture. Allow the cake to rest for 1 hour, until all of the liquid has been absorbed.

  3. Caramelize the bananas: Heat a nonstick frying pan on low heat. Slice the bananas into 1/4-inch slices, and put the sugar in a shallow plate or bowl. When the pan is hot, dip one slice of banana into the sugar, face down, then place into the hot pan, sugar side down. Working with 5 or 6 slices of banana at a time, let them cook without moving them until the sugar starts to turn a rich brown color. Carefully flip them, sugar side up, onto a fork. Transfer to a plate while you cook the rest.
 4. Assemble the cake: In a large mixing bowl, add the cream, coconut cream and condensed milk, and use an electric mixer to whip it to soft peaks.
 5. Carefully remove the cake from the pan and place on a serving plate. Cover the top and sides with cream, and smooth it out. Arrange the caramelized bananas on top. Press toasted coconut flakes around the bottom third of the cake. Serve immediately, or store in fridge until ready to serve.