Coconut Tres Leches Cake

What is Tres Leches Cake?

Tres Leches Cake—Spanish for “three milks cake”—is a beloved Latin American dessert made by soaking a light, airy sponge cake in a mixture of sweetened condensed milk, evaporated milk, and whole milk or cream. The result? A rich, ultra-moist treat that melts in your mouth.

This Coconut Tres Leches Cake adds a tropical spin by swapping in creamy coconut milk. Topped with whipped cream and golden toasted coconut, it’s a dreamy twist on a traditional favorite—perfect for warm-weather gatherings or anytime you want something irresistibly sweet.

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Ingredients & Substitutions

The full list of ingredients, measurements, and instructions can be found in the printable recipe card below. Here are a few notes on key ingredients and easy swaps:

• All-purpose flour – Plain white flour works perfectly. If you only have self-rising flour, skip the added baking powder and salt.
• Eggs – Separate while cold (to prevent yolk breakage), then let sit at room temp for best whipping results.
• Granulated sugar – Helps create that signature sponge texture. Cane sugar or superfine sugar are great alternatives.
• Vanilla extract – Adds warmth and depth. You can also use vanilla paste 1:1.
• Coconut milk – Go for full-fat canned coconut milk (not refrigerated or boxed). Avoid coconut cream or cream of coconut.
• Evaporated milk & sweetened condensed milk – These pantry staples form the “tres leches” base. In a pinch, you can DIY with regular milk and sugar.
• Rum or brandy (optional) – Adds a subtle boozy layer, totally optional but delicious.
• Heavy whipping cream – For the topping, use cream with at least 36% milk fat for the richest result.
• Toasted shredded coconut – Sweetened coconut, lightly toasted, gives a crunchy contrast and boosts the tropical vibes.

How to Make Tres Leches Cake

This tropical dessert comes together in three simple stages: baking the cake, soaking it in a sweet milk mixture, and assembling it for serving.

Make the Coconut Milk Cake:

Step 1: Prep & Mix Dry Ingredients. Preheat the oven to 350ºF. Grease a 9×13-inch baking pan. In a large bowl, whisk together the flour, baking powder, and salt.

Step 2: Beat Egg Yolks. In a separate bowl, beat the egg yolks with ¾ cup sugar on high speed until pale yellow. Mix in the vanilla and coconut milk. Gently stir this mixture into the dry ingredients until just combined.

Make the Coconut Tres Leches Mixture:

Step 1: Mix the Milks. In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, coconut milk, vanilla, and rum (if using). You should have about 3 cups total.

Step 2: Soak the Cake. Slowly pour about 2½ cups of the milk mixture over the warm cake, making sure to cover the entire surface and edges. It will look very wet—that’s okay! The sponge will absorb it fully in about 30 minutes. Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight. Store the remaining ½ cup of milk mixture in the fridge.

Assemble & Serve:

Step 1: Whip the Cream. In a chilled mixing bowl, beat the cold heavy cream and sugar on high until soft, fluffy peaks form (about 1–2 minutes).

Step 2: Frost the Cake. Spread the whipped cream evenly over the entire chilled cake in the pan. This makes for a beautiful presentation and helps seal in all that creamy goodness.

Optional Variations

This recipe has not been tested with all of these substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

• Dairy-Free Version – For a fully dairy-free take, double down on the coconut flavor by using evaporated coconut milk and sweetened condensed coconut milk in the tres leches mixture. For the topping, whip up chilled coconut cream to make a vegan-friendly whipped cream.
• Traditional Tres Leches Cake – Prefer a classic version? Swap the coconut milk for regular whole milk and skip the toasted coconut garnish. Instead, top with a dusting of ground Mexican cinnamon and a handful of fresh berries.

Serving & Topping Suggestions

Coconut Tres Leches is best served chilled—straight from the fridge—so the cake is extra refreshing and the milks have fully soaked in. When ready to serve, slice it into squares and use a flat spatula to lift each piece carefully (this is one delightfully juicy cake!).

To take it over the top, here are some of my favorite toppings:

• Toasted Coconut Flakes – A sprinkle of golden, crispy coconut adds texture and boosts the tropical flavor.
• Fresh Fruit – Mango slices, pineapple chunks, or berries add a pop of color and brighten up the richness.
• Dried Pineapple Flowers – Want to level up the tropical vibes? Dried Pineapple Flowers make a stunning and easy-to-make garnish that’s perfect for summer celebrations.
• Whipped Cream – A must! Use lightly sweetened whipped cream or coconut whipped cream. Spread it on thick or pipe it into pretty swirls. Want more coconut flavor? Add a splash of coconut extract.
• Lime Zest – For a zingy twist, grate some fresh lime zest over the top—it complements the coconut beautifully.
• Drizzle of Cajeta or Dulce de Leche – For a decadent finish, drizzle a little of this caramelly goodness over each slice just before serving.
• Festive Flag Design – For Memorial Day or the 4th of July, decorate the top of the cake with rows of sliced strawberries and blueberries to resemble a flag. It’s a fun, patriotic twist that’s sure to impress!

Whether you’re serving it at a backyard BBQ, holiday gathering, or as a weeknight treat (because summer), this Coconut Tres Leches recipe is always a crowd-pleasing way to end the meal!

Storage Instructions

Because this cake is soaked in a rich milk mixture, it must be stored in the refrigerator. Once the cake has been soaked and cooled, cover it tightly with plastic wrap or transfer it to an airtight container.

• Refrigerate: Coconut Tres Leches Cake will keep well in the fridge for up to 5 days. In fact, it often tastes even better the next day as the flavors continue to meld.
• Keep it separate: Always serve this cake cold, straight from the fridge. The cool, creamy texture is part of what makes it so irresistible! For best results, wait to add the whipped cream and toppings until just before serving.
• Freezing not recommended: Because of the high moisture content, freezing is not ideal. It can affect the texture and may cause the cake to become watery or separate when thawed.

Frequently Asked Questions