This article may contain affiliate links. If you click on these links and make a purchase, we may receive a small commission at no extra cost to you. This helps support our website and allows us to continue to produce content like this. Thank you for your support!
Your Tropical Escape in Every Bite!
Craving a tropical getaway? This Coconut Tres Leches Cake brings the sunshine to your dessert plate! Infused with creamy coconut milk, soaked in a luscious trio of milks, and topped with toasted coconut, this cake is light, moist, and irresistibly dreamy. Whether you’re hosting a beach-themed party or just want a refreshing twist on a classic Latin dessert, this recipe is your sweet ticket to paradise.
🥥 Why You’ll Love It:
- Ultra-moist and fluffy texture
- Infused with rich coconut flavor
- Beautiful presentation with tropical flair
- Perfect for summer celebrations and backyard BBQs
📝 Ingredients:
Cake
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 5 large eggs (separated)
- 1 cup sugar (divided)
- 1/3 cup coconut milk
- 1 tsp vanilla extract
Tres Leches Soak
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
- 3/4 cup coconut milk
Topping
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup toasted shredded coconut
- Optional: pineapple slices for garnish
🍰 Instructions:
1. Bake the Cake
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a bowl, whisk together flour, baking powder, and salt.
In a separate bowl, beat the egg yolks with 3/4 cup sugar until pale and thick. Stir in the coconut milk and vanilla.
In another clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form.
Gently fold the dry ingredients into the yolk mixture, then fold in the whipped egg whites until combined. Pour into prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean.
2. Make the Soak
In a bowl, whisk together the sweetened condensed milk, evaporated milk, and coconut milk. Let the cake cool slightly, then poke holes all over the surface with a skewer or fork. Slowly pour the milk mixture over the cake, letting it absorb.
Refrigerate the cake for at least 4 hours or overnight.
3. Top and Serve
Whip the heavy cream with powdered sugar and vanilla until soft peaks form. Spread evenly over the chilled cake. Sprinkle with toasted coconut and garnish with fresh pineapple slices for a tropical vibe.
🌺 Tips & Variations:
- Add a splash of rum to the soak for a boozy twist.
- Use coconut whipped cream for a dairy-free topping.
- Serve with a mango or pineapple coulis for extra flavor.
