Hummingbird Tres Leches Cake

Apr 26

Hummingbird Tres Leches cake… The one that I couldn’t come up with a good name for, so I just named it exactly what it is.

I love Hummingbird cake. I love it so much. But somehow, I always forget that I love it until someone brings it up and then the obsession begins all over again. The same goes for Tres Leches cake, actually. I get so used to chocolate and vanilla and strawberry that I forget other things exist. But, if a Hummingbird cake and a Tres Leches cake were both on a table right next to each other, I don’t know if I’d be able to choose which one I wanted. Honestly, I’d probably cry.

Thus, Hummingbird Tres Leches cake was born. A beautifully moist cake, taken to the next level by soaking it in sweetened condensed milk, coconut milk, and whole fat milk. And then somehow made even better with toasted marshmallow fluff. The whole thing is just too much, and yet, somehow, exactly correct.

Honestly, I don’t know if I’ve ever taken a shot in the dark and been so happy with the outcome. I just sat and looked at this one while it sat on my table in the sunlight and thanked the Lord that he blessed me with this work.

I’m probably talking it up too much, but I really, really, really hope you love it in the way that I did.

With love,

Your Baker, Hannah

Convinced it’s time for some homemade cake? Here’s a grocery list of everything you’re gonna need!

Ingredients Needed for Hummingbird Tres Leches Cake:

Flour
Sugar
Brown Sugar
Baking Soda
Cinnamon
Salt
Vegetable Oil
Eggs
Banana
Canned Crushed Pineapple
Sweetened Shredded Coconut
Sweetened Condensed Milk
Whole Milk
Coconut Milk
Egg Whites
Vanilla

(To make it even easier, you can hit the “Get Ingredients” button inside the recipe, and these items will be added straight to your shopping cart at the grocery store of your choice.)

Ingredient Substitutions:

Here are some easy substitutions if you don’t have certain ingredients on hand:

Brown Sugar: Substitute with coconut sugar for a more natural sweetener option, or white sugar mixed with a tablespoon of molasses.
Vegetable Oil: Swap with melted coconut oil for a richer tropical flavor, or use any neutral oil like canola oil.
Crushed Pineapple: If you don’t have crushed pineapple, you can substitute with fresh pineapple chopped finely or use pineapple tidbits, just make sure they are well-drained.
Coconut Milk: If you don’t have coconut milk, you can replace it with almond milk or even evaporated milk for a richer alternative.
Marshmallow Topping: If you don’t want to make the marshmallow topping, you can use whipped cream or meringue as a lighter alternative.

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Step-by-Step Summary for Baking Hummingbird Tres Leches Cake:

To create this Hummingbird Tres Leches Cake, you'll first prepare your toasted coconut by spreading it on a baking sheet and toasting it in the oven. Then, in a large bowl, mash the banana and mix it with sugars, eggs, oil, and pineapple before folding in your dry ingredients like flour, baking soda, and cinnamon.

Once the batter is prepared, you’ll fold in your toasted coconut and pour the mixture into a greased springform pan to bake.

After baking and cooling the cake, you’ll poke holes in it with a toothpick and soak the cake with a combination of three milks (condensed milk, whole milk, and coconut milk).

To top it all off, you’ll prepare a marshmallow topping by gently heating egg whites and sugar over a double boiler before whisking it into glossy peaks. Spread the marshmallow fluff over the cake, and garnish with the reserved toasted coconut.

FAQs about Baking a Hummingbird Cake:

1. What can I use if I don’t have a springform pan?
If you don’t have a springform pan, a regular 9-inch round cake pan or square baking dish will work just as well. Make sure it is well-greased, and carefully remove the cake after cooling to avoid sticking.

2. Why is the cake soaked in three milks?
Tres leches means “three milks” in Spanish. The three-milk mixture makes the cake incredibly moist and rich without becoming soggy. It soaks through the cake, adding layers of flavor.

Tips for Achieving a Perfectly Toasted Marshmallow Topping:

Don’t Overheat the Egg Whites: When preparing the marshmallow topping, heat the egg whites and sugar gently, just until the sugar dissolves. Overheating can cause the egg whites to cook, which will ruin the texture.
Whisk to Medium Peaks: You want your marshmallow topping to be thick and glossy with medium peaks that hold their shape without becoming too stiff.
Use a Blow Torch for Extra Toast: If you want to add an extra toasted flavor to the marshmallow topping, use a kitchen blow torch to lightly brown the top after spreading it over the cake.

How to Prevent Over-Soaking Your Tres Leches Cake:

When soaking the cake with the milk mixture, pour slowly and in phases. Let the cake absorb the milk before adding more to avoid oversaturating the cake. Stop when the cake is no longer soaking in more liquid—there’s no need to use the entire mixture.

How to Freeze or Store Your Cake:

Freezing: You can freeze the cake before soaking it in the milk mixture and adding the marshmallow topping by wrapping it tightly in plastic wrap, followed by foil. It can be frozen for up to 3 months. When ready to serve, thaw it in the fridge overnight, apply the milk mixture, and top with fresh marshmallow fluff before serving.

Storing: Once assembled, the Hummingbird Tres Leches Cake should be stored in the refrigerator. It will stay fresh for up to 4 days. Be sure to keep it covered with plastic wrap to maintain moisture and prevent the marshmallow topping from drying out.