Tres Leches Cake with Coconut

by Alicia Springer

Tres Leches Cake is a delicious, moist, and fluffy Latin American traditional cake. This recipe takes this traditional cake to another level by infusing the flavors of coconut.

This cake is easy to make and is very tasteful. Indeed, it is a perfect choice for holidays and birthdays.

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Tres Leches Cake with Coconut

  • Author: Alicia
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 4-6 servings 1x


Perfect choice for that special occasion, holiday, or birthday. This Tres Leches Cake is delicious, moist, and fluffy.



For the Sponge Cake

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup coconut milk
  • 6 egg yolks
  • 6 egg whites
  • 1 ½ tsp coconut extract
  • 1 ½ tsp baking powder
  • ½ tsp kosher salt

For the Soak

  • 1 ¾ cup sweetened condensed milk
  • ½ cup coconut milk
  • 1 ½ cup evaporated milk

For the Topping

  • 1 ½ cups cold heavy cream
  • ½ cup coconut flakes
  • ¼ cup confectioners’ sugar


For the Sponge Cake

  1. ln a medium bowl, add all-purpose flour, salt, and baking powder. Mix well and set aside.
  2. In a measuring cup, add coconut milk and coconut extract. Whisk and set it aside.
  3. In an electric mixer bowl, add egg whites and whisk for a minute at low speed first and then increase the speed to medium. Continue to whisk for 3 minutes until stiff peaks start to form.
  4. Using a wooden spoon, scoop the peaks from the mixer bowl and place them in another bowl.
  5. In the electric mixer bowl, add egg yolks and sugar. Start whisking on medium speed for 3 minutes until it doubles in volume. Now reduce the speed to low and pour the coconut milk mixture slowly. Whisk until everything is well combined.
  6. Add dry ingredients into the egg yolk mixture and gently fold the ingredients using a rubber spatula.
  7. Scoop half egg white mixture and fold into the cake batter. Once mixed well, add the remaining egg white mixture and stir until everything is just combined.
  8. Pour this cake batter into a greased baking pan.
  9. Place it in a preheated oven for 25 minutes at 350-degree F.
  10. Once the cake is done, take it out of the oven and let it cool down before taking it out of the pan.

For the Soak

  1. in a pitcher, pour coconut milk, evaporated milk, and add condensed milk. Stir until everything is well combined.

For the Topping

  1. in an electric mixer bowl, add heavy cream and confectioners sugar. Whisk for 3 minutes on medium speed until soft peaks form.
  2. Dry toast the coconut flakes until they are aromatic and get a beautiful golden color.

Prepare the cake

  1. Once the cake is completely cool, place it n a serving plate, and poke a few holes in it using a fork or a toothpick.
  2. Slowly pour the soaked mixture over the cake so that it covers the surface completely. Wrap it with plastic and let it sit in the refrigerator for 6 hours to overnight.
  3. Take the cake out of the refrigerator. Using a spatula, spread the heavy cream frosting over the cake’s top evenly.
  4. Top it with dry toasted coconut flakes and serve.


You can refrigerate the cake for up to 3 days. Make sure you wrap it loosely with plastic.

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