tres leches coconut cake recipe

Written BySheba G Updated On
tres leches coconut cake recipe
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The Best tres leches coconut cake recipe

I’m so excited to share with you my favorite tres leches coconut cake recipe. This dessert is a staple in many Latin American countries, and for good reason – it’s moist, creamy, and utterly delicious.

The combination of the three types of milk (evaporated milk, condensed milk, and heavy cream) creates a rich and velvety texture that’s hard to resist. I love serving this cake at family gatherings and special occasions, as it’s always a crowd-pleaser.

My kids can’t get enough of the sweet and creamy frosting that tops this moist cake. Plus, the addition of shredded coconut adds a nice textural element that complements the cake perfectly.

I’ve been making this recipe for years, and it never fails to impress. Whether you’re looking for a show-stopping dessert for a party or just a tasty treat for your family, this tres leches coconut cake is sure to hit the spot.

Tres Leches Coconut Cake

Tres Leches Coconut Cake

4.7 from 1884 votes

A moist and tender sponge cake soaked in a trio of milks and topped with a creamy coconut frosting. This tropical twist on the classic tres leches cake features shredded coconut in the batter and as a garnish.

Prep Time25 mins
Cook Time30 mins
Resting Time0 mins
Total Time55 mins
Servings: 12Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Cake

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
5 large eggs, separated
1 teaspoon vanilla extract
1/2 cup sweetened shredded coconut
1/2 cup whole milk

For the Tres Leches Mixture

1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
1 cup coconut milk (full-fat)

For the Topping

2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup sweetened shredded coconut, toasted

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease a 9×13 inch baking dish.
3In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
4In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
5Add the egg yolks one at a time, beating well after each addition, then stir in the vanilla extract and shredded coconut.
6Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour.
7Mix on low speed just until combined; do not overmix.
8In a separate clean bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form, about 4 minutes.
9Gently fold the beaten egg whites into the batter in three additions, using a spatula, until no white streaks remain.
10Pour the batter into the prepared baking dish and spread evenly.
11Bake for 25 to 30 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
12While the cake bakes, prepare the tres leches mixture by whisking together the evaporated milk, sweetened condensed milk, and coconut milk in a large measuring cup or bowl.
13Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes.
14Using a fork or skewer, poke holes all over the warm cake.
15Slowly pour the tres leches mixture evenly over the cake, allowing it to soak in.
16Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight, until the cake is thoroughly chilled and has absorbed the liquid.
17For the topping, in a large chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until soft peaks form, about 3 to 4 minutes.
18Spread the whipped cream evenly over the chilled cake.
19Toast the remaining 1/2 cup shredded coconut in a dry skillet over medium heat, stirring frequently, until golden brown, about 3 to 5 minutes.
20Sprinkle the toasted coconut over the whipped cream.
21Refrigerate until ready to serve, and cut into squares.

🔧Equipment

9×13 inch baking dish
Electric mixer
Mixing bowls
Whisk
Spatula
Toaster oven or skillet for toasting coconut

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 24g💛Saturated Fat: 16g❤️Cholesterol: 115mg🧂Sodium: 280mg🌾Total Carbs: 46g🥦Dietary Fiber: 1g🍬Sugars: 34g🥩Protein: 8g

📝Notes

For best results, refrigerate the cake overnight to allow the milks to fully soak in. Toast the coconut just before serving to maintain its crunch. You can substitute light coconut milk, but the cake will be less rich.

Watch Video Of How Tres Leches Coconut Cake Works

This tres leches coconut cake is my go-to for family gatherings because it feeds a crowd, holds up well on a dessert table, and tastes rich without being heavy.

Soaking the cake overnight makes the texture even better, so you can bake it the day before and have one less thing to worry about.

Bring it to a birthday, a cookout, or a holiday dinner and it works every time.

❓ Frequently Asked Questions About Tres Leches Coconut Cake

Q: What is tres leches cake?

This is a type of sponge cake that has been soaked in three types of milk (evaporated milk, condensed milk, and heavy cream). The result is a moist and creamy dessert that’s perfect for warm weather or any time you need a pick-me-up.

Q: What type of milk do I use for tres leches?

You can use any combination of evaporated milk, condensed milk, or heavy cream to make tres leches cake. I prefer to use all three types for the best flavor and texture.

Q: Can I make tres leches cake without baking powder?

No, you cannot make tres leches cake without baking powder. Baking powder helps the cake rise and gives it a light and fluffy texture.

Q: How long does tres leches cake last?

Tres leches cake typically lasts for 3-5 days in the refrigerator. If you want to keep it longer, you can freeze it for up to 2 months.

Q: Can I make tres leches cake in advance?

No, it’s best to make tres leches cake fresh each time you serve it. However, you can prepare the ingredients ahead of time and store them in separate containers until ready to assemble the cake.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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