You’re going to love the flavor and taste of this Coconut Tres Leches Cake. It’s the perfect way to make a delicious sponge cake loaded with flavor. Just be warned, you’re going to want to eat the entire cake! One bite of this coconut tres leches cake recipe just isn’t going to be enough.
Some people love potato chips. Some people love savory eats. I crave sweets. Give me a yummy, homemade dessert over a big bag of salty chips any day. It really doesn’t matter what kind of dessert it is – cookies, cakes, brownies, pudding – I like it all!
This just might be my husband’s favorite cake as well as mine! I love every bite of this sweet cake and I think you’re going to agree with me as well. This easy recipe creates a moist cake that everyone is going to crave.
A Truly Delicious Cake
This Coconut Tres Leches Cake or Three Milk Cake was a new one for me. I took a classic recipe and changed it up a little bit by using coconut milk instead of evaporated milk and it gave it a whole new flavor. Light, airy, dense and creamy.
Make sense? No – well, then you MUST try it out for yourself.
WARNING: You WILL eat more of this cake than you think because it isn’t really rich. But, then before you know it, you’ll be stuffed. Not that I did that or anything…but I’ve heard that could happen.
(You’ll also love my Coconut Cookies!)
Ingredients
These are the ingredients that you’ll find in the cake and the homemade icing as well.
- All purpose flour – This is what creates that fluffy texture and taste.
- Baking powder – Adding baking powder helps the cake rise as it’s baking.
- Salt
- Whole Eggs – Eggs are the binding agent for all the ingredients.
- Sugar – We all know that sugar makes it sweet!
- Vanilla – The flavor of vanilla is sooooooo good!
- Milk – I use regular milk as I think it works the best.
- Coconut milk – This is the best way to create this cake!
- Sweetened condensed milk – Adding this is another easy way to add some sweetness.
- Heavy cream – Perfect for adding moisture and texture.
How To Make Coconut Tres Leche Cake
- Preheat oven to 350 degrees.
- Spray a 9 x 13 inch pan with nonstick spray until coated.
- Combine flour, baking powder, and salt in a large bowl – put to the side.
- Separate eggs – yolks in one bowl and whites in another
- Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow.
- Mix in milk and vanilla.
- Pour egg yolk mixture over the flour mixture and stir very gently with a spatula until combined.
- Beat egg whites in a clean bowl on high speed until soft peaks form.
- With the mixer still on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
- Fold egg white mixture into the batter very gently until just combined.
- Pour into prepared pan and spread to even out the surface.
- Bake for about 35 to 45 minutes or until a toothpick comes out clean.
- Turn cake out onto a rimmed platter and allow to cool.
- Combine condensed milk,coconut milk, and heavy cream in a small pitcher. With cake still warm, use a fork and poke holes all over the cake.
- Slowly drizzle in the milk mixture – don’t forget the edges.
- Allow the cake to absorb the milk mixture for 30 minutes.
- For icing – whip with very cold mixer beaters and bowl – 1 pint chilled heavy cream with sugar until thick and spreadable.
Variations
To change up this classic tres cake, you can use different types of milk if you’d like as well as add coconut flakes or toasted coconut to the top of the cake.
FAQS
Can I add coconut extract?
You can. If you want to use an electric mixer to stir in some coconut extract, go for it! This is a great way to add more coconut flavor.
When is a good time to serve this cake?
You can easily make and serve it any time of the year but we tend to serve it during Cinco de Mayo. I seriously make it every couple of months though because I can’t get enough.
Can I use premade frosting?
You bet. You can add some whipped cream frosting or any flavor of frosting that you like. You’re the cake tester, find one you love.
(PS – Be sure to try my Coconut Cake recipe too!)
Enjoy!!
More Delicious Cake Recipes
Coconut Tres Leches Cake
Ingredients
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 5 eggs
- 1 cup sugar, divided
- 1 teaspoon vanilla extract
- ⅓ cup whole milk
- 1 can coconut milk
- 1 can sweetened condensed milk
- ¼ cup heavy cream
For Icing
- 1 pint heavy cream, chilled
- 2 tablespoons sugar
Instructions
- Preheat oven to 350℉ and spray a 9×13 inch pan with nonstick spray until coated.
- Combine flour, baking powder, and salt in a large bowl; set aside.
- Separate the eggs. Place the yolks in a large bowl and the whites in another.
- Beat egg yolks with ¾ cup sugar on high speed until yolks are pale yellow.
- Beat in the milk and vanilla.
- Pour egg yolk mixture over the flour mixture and stir very gently with a spatula until combined.
- In a separate bowl, beat egg whites on high speed until soft peaks form.
- With the mixer still on, pour in the remaining ¼ cup sugar and beat until egg whites are stiff but not dry.
- Fold egg white mixture into the batter very gently until just combined.
- Pour the batter into the prepared pan and use a rubber spatula to even out the surface.
- Bake for about 35 to 45 minutes or until a toothpick comes out clean.
- Turn cake out onto a rimmed platter and allow to cool.
- Combine condensed milk,coconut milk, and heavy cream in a small pitcher. With cake still warm, use a fork and poke holes all over the cake.
- Slowly drizzle on the milk mixture – don't forget the edges.
- Allow the cake to absorb the milk mixture for 30 minutes.
- To make the icing: Use a cold bowl and beaters and whip the heavy cream with 2 tablespoons sugar until thick and spreadable.
- Spread the icing evenly across the top of the cake.
i have the hardest time w/ tres leche cause it reminds me of soggy bread. LOL!
trisha
LOL! Well, I didn’t think this was too soggy. It was more of a moist cake. I can see how you would think that. That’s why a lot of people don’t like bread pudding. But, I love it! haha