Coconut Tres Leches Cake
This Coconut Tres Leches Cake is a tropical twist on the beloved Mexican classic. A fluffy sponge cake is soaked in a sweet trio of milks—including rich coconut milk—then topped with whipped cream and toasted coconut. Originally featured in the Muy Bueno cookbook and developed by my sister, this creamy, dreamy dessert is perfect for make-ahead entertaining and summer celebrations.
Servings: 18 servings
Ingredients
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- 1/8 teaspoon salt
- 4 eggs separated
- 1 cup sugar divided
- 1 teaspoon pure vanilla extract
- 1/3 cup coconut milk make sure it’s milk not cream
Tres Leches:
- 1 12 ounce can evaporated milk
- 1 14 ounce can sweetened condensed milk
- ¼ cup coconut milk
- splash rum or brandy optional
Frosting:
- 2 cup heavy whipping cream cold
- 1/4 cups sugar
Toppings:
- ½ cup toasted coconut
- chunks of pineapple or fruit of choice
- mint sprigs for garnish optional
Instructions
- Preheat oven to 350 degrees F.
- Grease a 9” x 13” baking pan.
- In a large mixing bowl combine flour, baking powder, and salt.
- Separate egg yolks and egg whites. In a separate bowl beat the yolks with ¾ cup of sugar. Mix in the vanilla and coconut milk.
- Pour the egg mixture into the flour mixture and mix these gently until combined.
- In a separate bowl, beat the egg whites on high until you have soft peaks. Add ¼ cup sugar and beat on high until stiff peaks form.
- Fold egg whites into the flour batter gently.
- Pour the batter into a pretty serving pan and spread out until batter looks even.
- Bake for 20-25 minutes. Check to make sure cake is ready by inserting a toothpick into the center of the cake. If the toothpick comes out clean it’s ready. Remove from the oven and let it cool for about 20 minutes.
- While the cake is still warm, pierce the cake all over with a fork making sure you pierce the edges. This will allow the milk mixture to drain into the cake when you pour it over the pierced cake.
- Whip together the evaporated milk, the sweet condensed milk, coconut milk, and splash of rum (optional). This will make about 3 cups.
- Slowly pour about 2 ½ cups over the entire cake. The milk will puddle over the cake. Make sure to get around the edges. Don’t worry about the puddling of the milk the sponge cake will absorb it in about 30 minutes. Save the rest of the milk for later. Cover the cake with plastic wrap, place in the fridge, and chill for about 4 hours or overnight.
Frosting:
- In a large mixing bowl add the cold whipping cream and sugar and mix on high until fluffy, about 1-2 minutes. Reserve in a covered container in the fridge until ready to use.
- Ladle a tablespoon of the leftover milk onto a serving plate. Place a piece of cake on the milk, add a dollop of whipping cream, sprinkle with toasted coconut, and top with pineapple chunks or your favorite fruit. Garnish with mint spring.
- *Note: Toast coconut in a warm skillet without any oil. It toasts quickly so don’t leave unattended.
Notes
- Use full-fat canned coconut milk (not coconut cream or coconut milk from a carton) for the richest flavor and best texture.
- Separate eggs while cold, then let them come to room temperature for easier whipping and better volume.
- Whip egg whites in a clean, grease-free bowl—even a tiny bit of yolk or oil can prevent them from forming stiff peaks.
- Soak the cake while it's still warm to help it absorb the tres leches mixture more evenly.
- Chill for at least 4 hours (or overnight) for the best flavor and texture.
- Wait to add whipped cream and toppings until just before serving for the freshest presentation.
- Not freezer-friendly – due to the high moisture content, freezing is not recommended.
Nutrition
Calories: 208kcal | Carbohydrates: 21g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 73mg | Sodium: 42mg | Potassium: 98mg | Fiber: 1g | Sugar: 14g | Vitamin A: 442IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg