Description
A unique twist on the classic tres leches cake featuring pistachio and coconut flavors, perfect for those with lactose intolerance.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup sugar
- ½ cup coconut oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup coconut cream
- 1 cup almond milk
- 1 cup pistachio milk
- 1 cup crushed pistachios (for garnish)
- Whipped coconut cream (for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the flour, baking powder, and salt.
- In a separate bowl, beat the sugar and coconut oil until combined. Add eggs one at a time, followed by vanilla extract.
- Gradually add the dry ingredients to the wet mixture.
- Pour the batter into a greased baking pan and bake for 25-30 minutes or until golden brown.
- Let the cake cool completely.
- In a bowl, whisk together coconut cream, almond milk, and pistachio milk.
- Pierce the cooled cake with a fork to help the soaking process.
- Pour the milk mixture over the cake and allow it to soak for at least 2-3 hours, or overnight.
- Serve garnished with whipped coconut cream and crushed pistachios.
Notes
For a nut-free version, replace pistachio milk with oat milk. Experiment with toppings like fresh fruit for added flavor.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking and soaking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg