Coconut Tres Leches Cake

Tres leches? Très bien!

That’s right, folks. I have a masterful command of not one, not two, but THREE languages. Four, if you count Pig Latin. Pretty impressive, right?

Okay, so maybe masterful is the wrong word. Maybe I only know a few phrases here and there. I’m the most familiar with Spanish, having taken it throughout high school and college. Party days in those classes almost always involved tres leches cake, and that was awesome. I enjoy the unique, über-moist and squishy texture of the stuff. The very idea of a coconut-flavored version makes me a little verklempt.

I loved this cake. I’m a fan of how it dissolved in my mouth and flooded my taste buds with coconut flavor; however, I can understand why some people might not particularly enjoy the mouthfeel of a tres leches cake. It is fairly weird. This would be a good dessert to make for someone who, say, recently had their wisdom teeth removed. I’d describe it as walking the line between cake and pudding, which is no mean feat!

It’s important to note that I rarely order dessert when I eat at a Mexican restaurant.  My belly is so full after the meal, it’s close to popping.  However, oddly enough, I always find room for a few more chips with that salsa that still lingers on the table…

This version of a Mexican treat is perfect for a Cinco de Mayo celebration.  It’s geshmak and rumptious-scay. Sláinte!