A Tres Leche cake is traditionally soaked in a mixture of condensed milk, evaporated milk, and heavy cream giving it a texture somewhere between cake and custard. This Triple Coconut “Tres Leches” Cake With Mango & Lime gluten-free version from Alanna Taylor-Tobin’s cookbook, Alternative Baker, uses coconut milk to create a creamy cake worthy of any occasion.
Today I’m sharing a recipe from Alanna’s new gluten-free cookbook, Alternative Baker. This book is extra special to me because I’ve been a huge fans of Alanna’s blog, The Bojon Gourmet, since before I can remember. Photos are what always draws me in and her magazine-worthy photography always has me swooning. I had the pleasure of hanging out with Alanna in Minneapolis in July and previewing a copy of her book at that time which made it all more exciting. The cookbook, to put it simply, is irresistible. The photos, of course, are stunning but the recipes also sparked an inspiration inside of me that I haven’t felt in a long time. An inspiration to want to bake everything, to learn new techniques, and to master working with flours and ingredients I’ve never tried.