If you love this Mexican dessert, this Coconut Tres Leches cake is absolute next-level goodness! Make this for anyone who loves coconut cake; they’ll be blown away because this is over-the-top delicious.
This Coconut Tres Leches recipe may somewhat resemble the Disney Tres Leches, but in my opinion, my version is WAY better than what you can get at the theme park!
Jump to:
Ingredients
I went all in on the coconut for this one. You will want to seek out the coco lopez for this, it makes all the difference. If you can’t find it, look in the cocktail section by the wine, that’s where it is at my grocery store.
I solidified the flavors with the coconut cream as part of the milk soak too, and added shredded coconut that we toast for the top.
What you need:
- Whole Milk
- Unsalted Butter
- Eggs
- Granulated Sugar
- All-Purpose Four
- Baking Powder
- Kosher Salt
- Sweetened Shredded Coconut
- Vegetable Oil
- Coconut Extract
- Vanilla Extract
- Coco Lopez Cream of Coconut
- Coconut Milk
- Evaporated Milk
- Heavy Cream
- Powdered Sugar
- Almond Extract
See the recipe card for full quantities.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
The first step in making the batter for the cake is warming the milk and butter together then adding in some shredded coconut, and vanilla and coconut extracts. Also, place some coconut on a baking sheet to go in the oven and toast till lightly browned.
Next, whip the eggs and sugar together until super airy and the mixture holds a ribbon on the surface for 3 seconds. When that happens, you know it has been whipped long enough. Then with the mixer running on low, stream in the butter/milk mixture.
Gently fold in the flour to the egg and milk mixture, then place it in a well-buttered 9×13 baking pan. Bake till just set, then while it is still warm, poke holes in it and drizzle the milk soak over it.
Let the cake cool to room temp after adding in the milk soak, then chill it for 2-3 hours before making the whipped cream topping. When it is cool, spread the whipped cream all over the top of the cake, and finish with the toasted coconut all over the top.
Notes & Tips
The most important step of this recipe is the whipping of the eggs and sugar. Set yourself a timer and really beat them for 8 minutes. They need to get very pale and hold a ribbon when drizzled over themselves.
When adding the flour, gently fold it in so you don’t knock too much air out of the eggs you just whipped. This ensures the cake stays very light and airy.
I like to use a skinny wooden spoon to poke the holes in my cake, it’s a bit larger than what many people use. I believe this helps the milk soak to be better absorbed. You can use a skewer or a fork to prick it with smaller holes.
Pour the milk soak over slowly, and take care to be sure you are getting it equally to the edges and corners as well as the middle.
The cake will keep in the fridge, for up to 5 days. However, after about 3 days it gets very wet and soaked. I actually prefer this, but it does get a little mushy. Just sharing that here so you know. It is best the day after it is made.
I haven’t tried it, but I do not believe, because of the soaked nature of this cake that it would freeze well. I would turn to total mush when defrosted. You can cut the recipe in half and bake it in a 9×9 square pan if you need a smaller recipe.
Substitutions
If you would like to keep this Coconut Tres Leches cake completely dairy-free, swap the whole milk for coconut milk (like the one you’d use for your cereal).
Remove the butter and use a vegan butter substitute.
There is coconut evaporated milk on the market, swap the traditional evaporated milk for that.
Replace the homemade whipped cream with this vegan whipped topping from the freezer section of the grocery store.
If you are unable to find the ‘Coco Lopez’, swap it for sweetened condensed milk. Use coconut sweetened condensed milk to keep it dairy-free.
More Mexican-Inspired Favorites
My version of Mexican Flautas is on of my very favorite meals to make!
If you want a super simple and clean plate club favorite, make my Sour Cream Chicken Enchiladas. Use a Costco rotisserie chicken to make them in less than 30 minutes.
For something a little fun, I like to take the chips at the end of a bag and make my Dorito Chicken tenders with them. Kids and adults alike love them!
Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!
📖 Recipe
Yield: 1, 9×13 cake
Coconut Tres Leches Cake
Prep Time:
30 minutes
Cook Time:
30 minutes
Chilling Time:
3 hours
Total Time:
4 hours
Ingredients
for the cake:
- 1 cup Whole Milk
- 8 tablespoons Unsalted Butter
- 1 cup Sweetened Shredded Coconut
- 1 tablespoon Vegetable Oil
- 1 teaspoon Coconut Extract
- 1 teaspoon Vanilla Extract
- 4 large Eggs
- 1 ½ cups Granulated Sugar
- 2 cups All-Purpose Flour
- 2 ½ teaspoons Baking Powder
- ½ teaspoon Kosher Salt, diamond crystal
for the milk soak:
- 1, 15 ounce can Coco Lopez Cream of Coconut
- 1, 13.5 ounce can Coconut Milk
- 2, 12 ounce cans Evaporated Milk
for the topping:
- 2 cups Sweetened Shredded Coconut, toasted
- 2 cups Heavy Cream
- ½ cup Powdered Sugar
- 1 tablespoon Almond Extract
- 1 teaspoon Coconut Extract
Instructions
- Preheat the oven to 350˚F.
- Butter a 9×13 baking tin.
- First, heat the milk and butter in a medium saucepan over medium heat until the butter is fully melted, then remove the pan from the heat.
- Place the shredded coconut, oil, coconut extract, and vanilla extract in the pan with the milk and butter and stir to combine.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs for 1 minute at medium-high speed.
- Reduce the speed to low and stream in the sugar, then increase the speed to medium and bead until pale yellow in cocoa and doubled in volume, 8 minutes.
- With the mixer running on low, temper the warm milk/coconut mixture into the whipped eggs.
- Sift the flour, baking powder, and salt into the bowl and mix on low speed just till no streaks of flour remain for 30-45 seconds.
- Place the cake batter in the prepared tin and bake until set, 25-30 minutes. A cake tester should come out with a few crumbs on it, but no wet batter clinging to it.
- Place the 1 ½ cups of the topping coconut on a sheet pan and toast in the warm oven for 8-10 minutes till golden brown. After the coconut has toasted, toss in the remaining ½ cup of coconut to add some color and texture variation, and set aside to cool completely.
- Let the cake cool for 10 minutes while the coconut toasts.
- Meanwhile, make the milk soak by combining the four cans of milk in a large measuring cup or bowl.
- Poke holes all in the top of the cake with a skewer or slim end of a spoon.] after it has cooled for 10 minutes.
- Pour the milk mixture all over it. Let it rest for 1 hour to cool at room temperature. Then chill for 2-3 hours.
- When the cake is fully cool, whip the heavy cream, powdered sugar, almond, and coconut extract together in the bowl of a stand mixer fitted with the whisk attachment to make fresh whipped cream.
- Top the cake with the whipped cream and finish it with the toasted coconut.
- Serve immediately, store leftovers in the refrigerator for up to 3 days.
Notes
Notes & Tips
The most important step of this recipe is the whipping of the eggs and sugar. Set yourself a timer and really beat them for 8 minutes. They need to get very pale and hold a ribbon when drizzled over themselves.
When adding the flour, gently fold it in so you don’t knock too much air out of the eggs you just whipped. This ensures the cake stays very light and airy.
I like to use a skinny wooden spoon to poke the holes in my cake, it’s a bit larger than what many people use. I believe this helps the milk soak to be better absorbed. You can use a skewer or a fork to prick it with smaller holes.
Pour the milk soak over slowly, and take care to be sure you are getting it equally to the edges and corners as well as the middle.
The cake will keep in the fridge, for up to 5 days. However, after about 3 days it gets very wet and soaked. I actually prefer this, but it does get a little mushy. Just sharing that here so you know. It is best the day after it is made.
I haven’t tried it, but I do not believe, because of the soaked nature of this cake that it would freeze well. I would turn to total mush when defrosted. You can cut the recipe in half and bake it in a 9×9 square pan if you need a lesser recipe.
Substitutions
If you would like to keep this cake completely dairy-free, swap the whole milk for coconut milk (like the one you’d use for your cereal).
Remove the butter and use a vegan butter substitute.
There is coconut evaporated milk on the market, swap the traditional evaporated milk for that.
Replace the homemade whipped cream with this vegan whipped topping from the freezer section of the grocery store.
If you are unable to find the ‘Coco Lopez’, swap it for sweetened condensed milk. Use coconut sweetened condensed milk to keep it dairy-free.
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Nutrition Information:
Yield:
15
Serving Size:
1
Amount Per Serving:
Calories: 643Total Fat: 40gSaturated Fat: 26gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 120mgSodium: 282mgCarbohydrates: 61gFiber: 8gSugar: 39gProtein: 14g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
