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Coconut Tres Leches

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Coconut Tres Leches is a tropical spin on the classic Latin American cake. A fluffy sponge is soaked in coconut milk, sweetened condensed milk, and whole milk, then topped with whipped cream, lime zest, and toasted coconut for a refreshing yet indulgent dessert.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours (including soaking and cooling)
  • Yield: 12–15 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Latin American
  • Diet: Vegetarian

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/4 cup coconut flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter (1 stick), plus more for greasing
  • 1 tbsp honey
  • 5 large eggs
  • 3/4 cup sugar, plus 2 tbsp for whipped cream
  • 1 tsp vanilla extract
  • 1 (13.5 oz) can coconut milk
  • 1 (14 oz) can sweetened condensed milk
  • 1 1/2 cups whole milk (or evaporated milk)
  • 1 pint heavy whipping cream
  • 2 tsp lime zest (zest of 1 lime)
  • 1 cup sweetened shredded coconut (toasted)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Melt butter with honey and set aside.
  3. In a medium bowl, whisk together all-purpose flour, coconut flour, baking powder, and salt.
  4. In a large bowl, beat eggs, 3/4 cup sugar, and vanilla until light and smooth. Mix in the flour mixture in two additions until just combined. Fold in melted butter.
  5. Pour batter into prepared pan and bake for 25–30 minutes, rotating once, until golden and a toothpick comes out clean.
  6. While cake bakes, whisk together coconut milk, sweetened condensed milk, and whole milk. Spread shredded coconut on a baking sheet.
  7. After cake finishes baking, toast coconut in oven for 8–9 minutes, stirring occasionally, until golden.
  8. Poke holes all over the warm cake with a toothpick. Slowly pour milk mixture evenly over cake. Let soak until cooled completely.
  9. Whip heavy cream with 2 tbsp sugar and lime zest until stiff peaks form. Spread over cooled cake.
  10. Top with toasted coconut and serve chilled.

Notes

  • For an adult twist, add a splash of rum or coconut rum to the milk mixture.
  • Swap lime zest for orange or lemon zest for a different citrus flavor.
  • Top with tropical fruits like mango or pineapple for extra freshness.
  • Use half-and-half instead of heavy cream for a lighter topping.
  • Do not freeze once soaked; freeze only the plain sponge if needed.

Nutrition

Find it online: https://savorymomskitchen.com/coconut-tres-leches/