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Pandan Coconut Tres Leches Cake on a warm neutral surface

Pandan Coconut Tres Leches Cake

Soak a pre-baked cake in pandan milk, then top each piece with whipped coconut cream and mango compote.

From my kitchen

Soak and chill

1

Baker's tip

Soak the cake overnight in the fridge before adding the toppings.

What you need

Ingredients

Pandan tres leches milk

  • 3 to 4
  • 1 can (12 oz)
  • 1 can (14 oz)
  • 1 can (13.5 oz)
  • Tiny pinch

Coconut whipped topping

  • 1 can
  • 1/2 cup

Mango compote

  • 1 large
  • 1/4 cup
  • 1/4 cup

The base

  • 1

How to make it

Method

  1. Make the milk mix for Pandan Coconut Tres Leches Cake

    Make the milk mix

    Blend the pandan leaves with the evaporated milk until vibrantly green. Strain through a fine-mesh sieve, pressing out every drop. Whisk in the coconut milk, condensed milk and a pinch of salt until fully combined.

  2. Soak the cake for Pandan Coconut Tres Leches Cake

    Soak the cake

    Arrange the cake rectangles in a deep dish and fork-poke the surfaces generously. Pour the pandan milk mix over until fully submerged. Refrigerate overnight to let the milk soak into the cake.

  4. Prepare the toppings for Pandan Coconut Tres Leches Cake

    Prepare the toppings

    Whisk the chilled coconut cream with the sugar until smooth and pillowy. For the compote, simmer the diced mango with the sugar and water over medium heat until glossy and soft. Cool before using.

  5. Assemble and serve for Pandan Coconut Tres Leches Cake

    Assemble and serve

    Place a soaked cake piece on a plate. You can place pandan leaves underneath. Spoon on coconut cream, then finish with mango compote, letting the syrup run down the sides.

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