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Coconut Tres Leches

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This Coconut Tres Leches Cake is a tropical twist on the classic, featuring a fluffy vanilla cake soaked in a rich coconut milk mixture and topped with billowy whipped cream and toasted coconut. It’s easy to make, crowd-pleasing, and perfect for any occasion.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 5 large eggs, room temperature (separated)
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) whole milk
  • 1/2 cup (40g) sweetened shredded coconut
  • 1 can (14oz/396g) sweetened condensed milk
  • 1 can (13.5oz/400ml) full-fat coconut milk
  • 1/2 cup (120ml) coconut cream
  • 1/2 cup (120ml) evaporated milk
  • Pinch of salt
  • 1 1/2 cups (360ml) heavy whipping cream
  • 2–3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract (for topping)
  • 1 cup (80g) toasted sweetened shredded coconut

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Separate the eggs, placing yolks and whites in separate bowls.
  4. In a large bowl, beat butter and sugar with an electric mixer on high until light and fluffy, about 2-3 minutes.
  5. Add egg yolks one at a time, beating well after each. Mix in coconut extract and vanilla extract.
  6. With mixer on low, add half the flour mixture, then milk, then the rest of the flour, mixing just until combined.
  7. Fold in shredded coconut by hand.
  8. With clean mixer beaters, whip egg whites on high until stiff peaks form (about 2-3 minutes). Gently fold egg whites into the cake batter in three additions.
  9. Pour batter into prepared pan and smooth the top.
  10. Bake for 25-30 minutes, until golden and a toothpick inserted in the center comes out clean. Let cool in the pan for 15 minutes.
  11. In a large measuring cup, whisk together sweetened condensed milk, coconut milk, coconut cream, evaporated milk, and a pinch of salt.
  12. Poke holes all over the cake using a toothpick or skewer (about 60 pokes).
  13. Slowly pour the milk mixture evenly over the cake, letting it soak in. Cover and refrigerate at least 3 hours, or overnight.
  14. Toast coconut in a dry skillet over medium heat, stirring constantly, until golden brown and fragrant (about 3-5 minutes). Set aside to cool.
  15. Beat heavy cream, powdered sugar, and vanilla extract on high until soft peaks form.
  16. Spread whipped cream evenly over the chilled cake. Sprinkle with toasted coconut just before serving.
  17. Cut into squares and serve cold.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute coconut cream for whipped topping and oat milk for evaporated milk. Chill cake overnight for best texture. Toast coconut just before serving for maximum crunch. You can add fresh berries or a dash of rum for variations.

Nutrition

Keywords: coconut tres leches, tres leches cake, coconut cake, Latin dessert, tropical dessert, easy cake, potluck dessert, birthday cake, summer dessert

Find it online: https://bitefuljoy.com/coconut-tres-leches/