Julie Clark
Updated:
Coconut Tres Leches Cake
This post may contain affiliate links. Read our disclosure policy.
Toasted Coconut Tres Leches Cake is a sponge cake soaked in three milks and topped with a delicate whipped topping and flaked coconut.
I love a good coconut cream pie or coconut cheesecake tart. But flow with me….today we’re going to talk about cake. A Coconut Tres Leches Cake that is topped with a homemade whipped cream toasted coconut. Yes. One bite and you will be over the moon!
It’s one of my favorite cakes because it is small, made completely from scratch. The three milks soak into the yellow cake so you NEVER have to worry about a dry cake!
Why you’ll love this coconut tres leches cake:
- 100% homemade
- sponge cake soaked in three different types of milk: condensed milk, full-fat coconut milk and heavy cream.
- topped with a whipped cream frosting with coconut flavor
- sprinkled with sweetened toasted coconut
- deliciously moist and delicate bites
Now, I would be remiss if I didn’t mention, toasted coconut tres leches cake is a multi-step operation. You’ll dirty several bowls and need to follow the recipe closely, even read through it completely before making it.
However, once you get the hang of it, it will be one of the easiest cakes you’ll ever make. And it’s 100% worth it.
How to Make Coconut Tres Leches Cake
I already discussed how this cake is involved with several different layers. But \I’ll walk you through the layers so you can have confidence making it!
- Toast the coconut. Preheat oven to 325ºF. Line a baking sheet with parchment paper. Spread the coconut evenly onto a baking sheet and toast until lightly golden brown, stirring every 3 minutes, for a total of 8-12 minutes. Then allow it to cool.
Just watch it closely so it doesn’t burn. I know some will ask “Does it have to be toasted?” The answer is no, but you’re missing out on a great nutty flavor and pretty color if you don’t. Same goes with our toasted sesame chicken salad and Christmas green beans. Toasting coconut, seeds and nuts deepens the flavor.
Then start the cake.
- First, prepare! Start by separating the egg yolks from the egg whites into two separate bowls. You’ll add them at different points in the recipe. Preheat oven to 350º F. Grease and flour the bottom only of a 9-inch springform pan.
- Using an electric mixer, beat the egg yolks only with ¾ cup sugar on high speed until light in color and doubled in volume. Stir in milk and coconut extract.
- Mix in the flour, baking powder and salt.
- In a separate bowl, beat egg whites and the remaining ¼ cup sugar until stiff peaks form.
- Gently fold ⅓ of the egg whites into the cake batter. Then fold in remaining egg whites. Be careful not to mix too much. The fluffy egg whites are what gives this cake its soft texture.
- Pour batter into prepared pan. Bake in preheated oven for 35-40 minutes or until cake tester inserted into the middle comes out clean. Look at that beautiful coconut cake!
The soaking liquid for the coconut tres leches cake contains 3 milks: sweetened condensed milk, coconut milk and heavy cream.
For the coconut milk, buy a can of coconut milk. There will be two parts: a clear milky liquid and a thick white cream. Use just the liquid part for the soak. If yours doesn’t have clear layers, use about ½ cup of coconut milk.
- In a large bowl, combine the condensed milk, heavy cream and ½ cup of the liquid from the can of coconut milk. Save the cream for the topping. Mix in the coconut extract. Whisk vigorously until combined.
- Then pour the milk over the baked cake while it is still warm.
- In the bowl of a stand mixer (this works best if your bowl is cold) with the whisk attachment, whip the heavy cream, powdered sugar and coconut cream until it thickens and holds peaks.
- Fold in the shredded coconut.
- Loosen edge of cooled cake with knife before removing side of pan. Frost the coconut tres leches cake with the whipped cream, then top with the toasted coconut.
Recipe Variations:
- Use vanilla extract instead of coconut extract if you’d like a less strong flavor.
- If you’re in a pinch, top this coconut tres leches cake with Cool Whip instead of homemade whipped cream.
- Add nuts or chocolate chips. Mmmm!
Storage Instructions
Because of all the milk in the cake, store in the fridge in an airtight container. It will last about 3 days.
You can also freeze coconut tres leches cake for up to 6 weeks. Thaw in the fridge before serving.
Coconut Tres Leches Cake
Coconut Tres Leches Cake is a sturdy sponge cake soaked in three milks and filled with a delicate whipped topping sprinkled with sweetened flaked coconut.
Servings 12 servings
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Ingredients
For the toasted coconut:
- 2 cups sweetened flaked coconut
For the cake:
- 5 large eggs separated at room temperature
- 1 cup granulated sugar (divided)
- 1/3 cup whole milk
- 1 teaspoons coconut extract
- 1 cup all-purpose flour lightly spooned into measuring cup then leveled
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
For the soaking liquid:
- 1 can sweetened condensed milk 14 ounces
- 3 tablespoons heavy cream
- 1 can coconut milk (only use ½ cup of the liquid & save the cream) (13.66 ounces)
- 1/2 teaspoon coconut extract
For the frosting:
- 1 3/4 cups cold heavy cream
- 1/2 cup powdered sugar
- 2 heaping tablespoons coconut cream (from the canned milk above)
- 3/4 cup sweetened flaked coconut
Instructions
Toast the coconut:
- Preheat oven to 325 degrees Fahrenheit.
- Line a baking sheet with parchment paper. Spread the coconut evenly onto a baking sheet and toast until lightly golden brown, stirring every 3 minutes, for a total of 8-12 minutes. 2 cups sweetened flaked coconut
- Remove from the oven and allow to cool completely. Store in an airtight container at room temperature until ready to use.
Make the cake:
- Start by separating the egg yolks from the egg whites into two separate bowls. You'll add them at different points in the recipe. 5 large eggs
- Preheat oven to 350º F. Grease and flour the bottom only of a 9-inch springform pan.
- Beat the egg yolks only with ¾ cup sugar until light in color and doubled in volume. Stir the milk and coconut extract into the yolk mixture. 1 cup granulated sugar, ⅓ cup whole milk, 1 teaspoons coconut extract
- Mix in the flour, baking powder and salt. 1 cup all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon kosher salt
- In a separate bowl, beat egg whites and the remaining ¼ cup sugar until stiff peaks form.
- Gently fold ⅓ of the egg whites into the cake batter. Then fold in remaining egg whites. Be careful not to mix too much. The fluffy egg whites are what gives this cake its soft texture.
- Pour batter into prepared pan. Bake in preheated oven for 35-40 minutes or until cake tester inserted into the middle comes out clean.
- Allow to cool 10 minutes. Then poke holes in the top of the cake with a large fork.
Prepare the soaking liquid:
- In a large bowl, combine the condensed milk, heavy cream and ½ cup of the liquid from the can of coconut milk. Save the cream for the topping. Mix in the coconut extract. Whisk vigorously until combined. 1 can sweetened condensed milk, 3 tablespoons heavy cream, 1 can coconut milk (only use ½ cup of the liquid & save the cream), ½ teaspoon coconut extract
- Pour the milk mixture over the warm cake while it is still in the pan. Cool cake completely on a wire rack, then refrigerate until cold.
Filling and topping:
- In the bowl of a stand mixer (this works best if your bowl is cold) with the whisk attachment, whip the heavy cream, powdered sugar and coconut cream until it thickens and holds peaks. 1 ¾ cups cold heavy cream, ½ cup powdered sugar, 2 heaping tablespoons coconut cream,
- Fold in the shredded coconut. ¾ cup sweetened flaked coconut
- Loosen edge of cooled cake with knife before removing side of pan. Frost cake with the whipped cream, then top with the toasted coconut.
Notes
Store the cake covered in the refrigerator.
The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 12 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 536kcal | Carbohydrates: 60g | Protein: 8g | Fat: 30g | Saturated Fat: 22g | Cholesterol: 137mg | Sodium: 197mg | Potassium: 388mg | Fiber: 2g | Sugar: 47g | Vitamin A: 722IU | Vitamin C: 1mg | Calcium: 166mg | Iron: 2mg
Hey, I noticed the recipe calls for no butter? Why is that? I’m new to baking so I wasn’t sure if you can bake a cake without using butter or oil! Just trying to check if this is the case or if there was a mistake not adding butter to the list of ingredients!
do you use sweetened or unsweetened coconut milk?
This was complicated. So be ready for what you’re in for! The whipped cream failed for me as soon as I added in the coconut cream. That made putting this together a mess unfortunately. It’s in the fridge setting… hopefully it tastes okay.
Not the easiest cake to make and I had to go to five stores before finding the vanilla bean paste. Got real discouraged when I over beat the filling/topping and had to start over (my fault). When I started over with the topping, I put the total amount of whipping cream in the mixing bowl at once and mixed to thicken before adding the other ingredients. I did not divide and whip in thirds as that is initially where I think I made my mistake. I poked a ton of holes in each layer; however still was left with about… Read more »
Only one cup of flour?? I want to make this but that doesn’t seem like enough flour for the cake part. Thanks.
This was delicious!!!!
Could I make this as a sheet cake? I don’t have two 8″ spring pans. Trying to make this tomorrow for easter 🙂
Would u happen to know what i could substitute for eggs? My significant other has an egg allergy.
Why can’t my mom also make these kind of decadent cakes :(. Can I be your daughter so I can join your recipes?