Coconut Tres Leches Cake

4.50 from 2 votes

Our ultra moist and light Coconut Tres Leches Cake will be your new favorite. It's easy to make and can be prepared in advance.

Prep Time1 30

Cook Time40

Total Time2 10

Course: Dessert

Cuisine: Latin American

Servings: servings

Calories: 374kcal

Author: Lauren Allen

Cost: 10

Equipment

Ingredients

Cake:

1 cup all-purpose flour (120 g)
1 1/2 teaspoons baking powder (6g)
1/4 teaspoon kosher salt (1.5g)
5 large eggs , separated
1 cup granulated sugar (200g), divided
1/3 cup whole milk (80mL)
1 teaspoon coconut extract (5mL)

Milk Mixture:

13 oz canned unsweetened coconut milk (384 mL)
14 ounce can sweetened condensed milk (396 g)
1/4 cup whole milk (60 mL)
½ teaspoon coconut extract (2.5 mL)

Whipped Topping:

1 pint heavy whipping cream (480 mL)
3 Tablespoons powdered sugar (21 g)
1/2 teaspoon vanilla extract (2.5 mL)
Toasted flaked coconut (not the shredded—the flaked)

Instructions

Preheat oven to 350 degrees F.
Combine Dry Ingredients: In a medium bowl, combine flour, baking powder, and salt.
1 cup all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon kosher salt
Separate Eggs into two other mixing bowls. Add 3/4 cup sugar to the egg yolks and mix on high speed until yolks are pale yellow. Add 1/3 cup milk and coconut extract then stir to combine.
5 large eggs, 1/3 cup whole milk, 1 teaspoon coconut extract
Combine: Pour egg yolk mixture over flour mixture and stir gently just until combined (don't over-mix).
Beat Egg Whites: Use electric beaters to beat the egg whites on high speed. As they begin to whip into stiff peaks, gradually mix in the remaining 1/4 cup of sugar. Gently fold the stiffly beaten egg whites into the batter.
Bake: Pour batter into un-greased pan and smooth it into an even layer. Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake to cool completely.
Add Three Milks: Combine the coconut milk, sweetened condensed milk, whole milk and coconut extract in a small bowl. Once the cake has cooled, use a fork to poke holes all over the top of the cake. Slowly pour the milk mixture evenly all over the top.
13 oz canned unsweetened coconut milk, 14 ounce can sweetened condensed milk, 1/4 cup whole milk, ½ teaspoon coconut extract
Refrigerate cake for a few hours, or overnight, to allow it to soak up the milk.
Whipped Cream Topping: In the meantime, whip the heavy cream, powdered sugar, and vanilla until stiff peaks. Smooth over the top of the cake. Sprinkle toasted coconut flakes on top.
1 pint heavy whipping cream, 3 Tablespoons powdered sugar, 1/2 teaspoon vanilla extract

Notes

Storing Instructions: Store Tres Leches Cake in the fridge, covered, for 3-5 days.

Make Ahead Instructions: Tres leches cake tastes great made 1-2 days in advance. I usually make it the night before.

Freezing Instructions: The baked and cooled cake can be frozen for up to 3 months, covered well. Thaw overnight in the fridge before pouring the three milks on top.

Recipe adapted from our Tres Leches Cake.

Nutrition

Recipe Link