This coconut tres leches cake is a tropical twist on a beloved Latin American classic. It’s soft, spongy, and soaked in a rich blend of coconut milk, sweetened condensed milk, and whole milk. Topped with lightly sweetened whipped cream, lime zest, and toasted coconut, it’s a refreshing and indulgent dessert I enjoy making for friends and family.

Why You’ll Love This Recipe

I love how this cake transforms into a luscious dessert that balances sweetness with lightness. The coconut and lime bring a tropical brightness that makes each bite irresistible. I like that the cake looks simple but turns into something decadent after soaking up all the milks. Plus, I find it stays moist and delicious for days, making it perfect to prepare ahead for gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 1/4 cup all-purpose flour

• 1/4 cup coconut flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 cup unsalted butter (1 stick), plus more for the pan

• 1 tablespoon honey

• 5 large eggs

• 3/4 cup sugar, plus 2 tablespoons

• 1 teaspoon vanilla

• 13 1/2 ounce can coconut milk

• 14 ounce can sweetened condensed milk

• 1 1/2 cup whole milk

• 1 pint heavy whipping cream

• 2 teaspoon lime zest (zest from 1 lime)

• 1 cup sweetened shredded coconut

Directions

1. I preheat the oven to 350°F and butter a 9×13 baking dish. I melt the butter with honey and set it aside.

2. In a medium bowl, I whisk together the flours, salt, and baking powder.

3. In a larger bowl, I beat the eggs, sugar, and vanilla until light and smooth. On a lower speed, I add the flour mixture in two additions until just combined. I fold in the butter and pour the batter into the pan. I bake for 25–30 minutes, rotating once, until golden and a toothpick comes out clean.

4. While the cake bakes, I mix the three milks together. I also spread shredded coconut on a baking sheet. When the cake comes out, I toast the coconut in the oven for about 8–9 minutes, stirring occasionally, until golden.

5. Using a toothpick, I poke holes all over the warm cake. I slowly pour the milk mixture over it, even if it looks like too much—it will soak in beautifully. I let the cake cool completely.

6. I whip the cream with 2 tablespoons sugar and lime zest until stiff peaks form. I spread it over the cooled cake and finish with toasted coconut on top.

Servings and timing

This recipe makes one 9×13-inch cake, which serves about 12–15 people depending on portion size. Prep time takes about 30 minutes, and baking is another 30 minutes. The cake needs additional time to soak and cool, ideally at least 1–2 hours, but overnight works even better.

Variations

• I sometimes add a splash of rum or coconut rum to the milk mixture for an adult-friendly version.

• Instead of lime zest, I like swapping in orange or lemon for a different citrus note.

• I’ve also tried topping the cake with fresh tropical fruits like mango or pineapple for extra brightness.

• For a lighter version, I use half-and-half instead of heavy cream for the topping.

storage/reheating

I keep the cake covered in the refrigerator for up to 4 days. The flavors deepen as it rests, so I often find it tastes even better on the second day. I don’t reheat this cake, since it’s best served chilled or at room temperature.

FAQs

Can I make coconut tres leches cake ahead of time?

Yes, I like to make it a day in advance to give the cake more time to soak up the milk mixture.

Can I use a different type of milk instead of whole milk?

I sometimes use evaporated milk instead of whole milk for a slightly richer flavor.

Do I have to use coconut flour?

If I don’t have coconut flour, I just replace it with all-purpose flour. The cake will still taste delicious, though less coconutty.

Can I freeze coconut tres leches cake?

I don’t recommend freezing it once it’s soaked, but I sometimes freeze the plain baked cake before adding the milk mixture.

How do I toast coconut perfectly?

I spread it evenly on a baking sheet and stir it every few minutes while toasting. It usually takes under 10 minutes at 350°F.

Conclusion

I love making this coconut tres leches because it feels like a tropical vacation in dessert form. The moist sponge, the rich milk mixture, the whipped cream, and that final touch of lime and toasted coconut all come together in a way that makes every bite memorable. It’s a dessert that impresses guests yet feels wonderfully comforting every time I bake it.