coconut tres leche cake recipe
The Best coconut tres leche cake recipe
Coconut tres leches cake has been my go-to dessert for years, and I make it more often than any other cake in my recipe box. The cake itself is light and sponge-like, and then you pour a coconut milk mixture over the top and let it soak in overnight.
By morning you have a cake that is cold, creamy, and completely saturated without falling apart. I top mine with whipped cream and toasted coconut, and that is really all it needs.
My kids ask for this one by name. My youngest scrapes the coconut off the top and eats it first, and my husband cuts a slice for breakfast the next day, which I allow because it has eggs and milk in it.
I bring it to potlucks, birthdays, and summer cookouts because it travels well in a baking dish and feeds a crowd. It works just as well on a random Tuesday when I want something sweet after dinner, and it holds in the fridge for several days, which is more than I can say for most cakes I bake.
There is real substance in this dessert, not just sugar. The eggs and three kinds of milk bring protein and calcium to the table, and coconut milk adds richness without the heaviness of a buttercream frosted cake.
Toasting the coconut on top takes five minutes in the oven and makes the whole thing taste like something from a bakery. If you have never made a soaked cake before, this is the one to start with.
Coconut Tres Leches Cake
A light vanilla sponge soaked with a coconut-sweetened trio of milks, then finished with softly whipped cream and toasted shredded coconut. The cake gets better as it chills, so it is an easy make-ahead dessert for a crowd.
🥘Ingredients
For the Cake
For the Coconut Milk Mixture
For the Topping
👨🍳Directions
Cool completely.
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Coconut Tres Leches Cake Works
I make this coconut tres leches cake for every family gathering because it feeds a crowd, travels well, and tastes even better after a night in the fridge.
It works for birthdays, potlucks, and casual Sunday dinners since you can bake it ahead and not think about dessert until everyone shows up.
Bring it once and people will start asking you to bring it again.
❓ Frequently Asked Questions About Coconut Tres Leches Cake
1. What makes a coconut tres leches cake different from a classic tres leches cake?
Both start with a light sponge cake soaked in a sweet milk mixture, but the coconut version swaps part of the regular milk for cream of coconut and often adds coconut milk to the soak. The result is a richer, slightly tropical flavor, and it is usually finished with whipped cream and toasted shredded coconut on top instead of plain cinnamon or fruit.
2. Can I use a boxed cake mix for the sponge?
Yes. A yellow or vanilla cake mix works well and saves time, and many home cooks prefer it for a more foolproof crumb. Bake it according to the package directions in the size pan you have, then poke the cooled cake all over with a fork and pour the coconut milk mixture over it as usual. A from-scratch sponge gives a lighter texture, but the boxed version holds up fine under all that liquid.
3. How long should the cake soak, and why did mine turn out soggy?
Pour the milk mixture over the cake slowly, letting each addition absorb before adding more, then refrigerate for at least four hours or overnight so the liquid sets. If the cake turns out mushy, the usual causes are pouring the whole mixture on at once, using a sponge that is too dense, or skipping the chilling time. A tender sponge and a slow, even pour will keep the center creamy rather than waterlogged.
4. Do I have to refrigerate it, and how long does it keep?
Yes, the cake needs to be refrigerated because of the milk and cream. Keep it covered in the pan and it will stay good for about three to four days. Add the whipped cream topping shortly before serving if you can, since it holds better fresh, and scatter the toasted coconut on right before you slice it so it stays crisp.
5. Can I make coconut tres leches cake ahead of time?
It is actually one of the best make-ahead desserts, because the cake improves as it sits and absorbs the milk mixture. Bake and soak it the day before you plan to serve it, then cover and chill overnight. Whip the cream and toast the coconut the same day, and finish the cake just before it goes to the table.
6. What can I use if I can’t find cream of coconut?
Cream of coconut, the sweetened kind sold for cocktails and desserts, is not the same as coconut milk or coconut cream, so it is worth seeking out in the baking or beverage aisle. If you cannot find it, simmer canned coconut milk with a few tablespoons of sugar until it thickens slightly and use that in its place. The flavor will be a little less intense, but the cake will still turn out well.
