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Recipe for Coconut Tres Leches Cake


Recipe for Coconut Tres Leches Cake




This Coconut Tres Leches Cake is a delightful twist on the classic Latin American dessert. It combines the rich flavors of coconut with the traditional three-milk soak, resulting in a moist, flavorful cake that’s perfect for any occasion. Here’s how to make it:




For the Cake:

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

5 large eggs, separated


1 cup granulated sugar, divided

1/3 cup whole milk

1 teaspoon vanilla extract

For the Milk Mixture:

1 (14-ounce) can sweetened condensed milk


1 (12-ounce) can evaporated milk

1 cup coconut milk

For the Topping:

1 cup heavy whipping cream

1/4 cup powdered sugar


1/2 teaspoon vanilla extract

1 cup sweetened shredded coconut



Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.

Prepare the Cake Batter:

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, beat the egg yolks with 3/4 cup of sugar on high speed until the yolks are pale yellow. Stir in the milk and vanilla extract.

Gently fold in the flour mixture until just combined.


In a separate bowl, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue to beat until stiff peaks form.

Gently fold the egg whites into the batter until just combined. Be careful not to overmix.

Bake the Cake:

Pour the batter into the prepared baking dish and spread it out evenly.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Prepare the Milk Mixture:

In a large measuring cup or bowl, whisk together the sweetened condensed milk, evaporated milk, and coconut milk.

Soak the Cake:

Once the cake has cooled, place it back into the baking dish. Use a fork to poke holes all over the top of the cake.

Slowly pour the milk mixture over the cake, ensuring that it is evenly absorbed. Cover the cake and refrigerate for at least 4 hours, or overnight for best results.

Prepare the Topping:

In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.

Spread the whipped cream evenly over the top of the cake.

Sprinkle the shredded coconut evenly over the whipped cream.


Slice and serve the Coconut Tres Leches Cake. Enjoy this rich and moist dessert with a tropical twist!



Soaking: Ensure the cake has ample time to soak up the milk mixture for a moist and flavorful result.

Topping Variations: For an extra touch, you can toast the shredded coconut before sprinkling it on top.

Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Enjoy your Coconut Tres Leches Cake, a deliciously moist and tropical treat perfect for any gathering!

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