Coconut Tres Leches Cake
Coconut tres leches cake is a tropical delight that features a moist sponge soaked in a rich blend of coconut, evaporated, and sweetened condensed milk. Topped with fluffy whipped cream and sprinkled with coconut flakes, each bite transports you to paradise. Perfect for summer gatherings or celebrations, this cake is easy to make and sure to impress your guests.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- 1 cup full-fat coconut milk
- ½ cup evaporated milk (unsweetened)
- ½ cup sweetened condensed milk
- 4 large eggs (room temperature)
- 1 cup granulated sugar
- 2 tsp pure vanilla extract
- 1 cup heavy whipping cream
- ½ cup unsweetened coconut flakes (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a bowl, whisk together flour and baking powder.
- In another bowl, beat eggs and sugar until light and fluffy. Gradually mix in dry ingredients and vanilla until just combined.
- Pour batter into the prepared pan and bake for 25-30 minutes until golden brown.
- Allow the cake to cool slightly, then poke holes all over with a fork.
- Mix coconut milk, evaporated milk, and sweetened condensed milk in a bowl; pour over the warm cake.
- Whip heavy cream until stiff peaks form; spread over the soaked cake and top with coconut flakes.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 380
- Sugar: 28g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
Keywords: For added texture, consider mixing shredded coconut into the batter or topping. Store leftovers covered in the fridge for up to three days; this cake tastes even better after chilling overnight.