The BEST Coconut Tres Leches Cake

If you love rich, moist desserts, this Coconut Tres Leches Cake is about to become your favorite. It’s a tropical twist on the classic Latin American cake, soaked in three kinds of milk and infused with sweet coconut flavor. Light, creamy, and indulgent.

What Makes This Cake Special?

• Ultra-moist texture from the milk soak

• Sweet coconut flavor in every bite

• Easy to make ahead — it actually tastes better the next day

• Perfect for birthdays, holidays, or casual get-togethers

Ingredients

For the cake:

• 1 cup all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/4 teaspoon salt

• 5 large eggs, separated

• 1 cup granulated sugar, divided

• 1/3 cup whole milk

• 1 teaspoon vanilla extract

For the milk mixture:

• 1 can (14 oz) sweetened condensed milk

• 1 can (12 oz) evaporated milk

• 1/2 cup coconut milk (or full-fat canned coconut milk for extra richness)

• 1/4 cup cream of coconut (optional, for extra sweetness)

For the topping:

• 1 cup heavy whipping cream

• 2 tablespoons powdered sugar

• 1/2 teaspoon vanilla extract

• 1/2 cup toasted shredded coconut

Indulge Your Sweet Tooth – Discover Irresistible Dessert Recipes!

SaleBestseller No. 1

What's for Dessert: Simple Recipes for Dessert People: A Baking Book

−$19.52 $17.98

Buy on Amazon

SaleBestseller No. 2

Sweet Tooth: 100 Desserts to Save Room For (A Baking Book)

−$14.55 $20.45

Buy on Amazon

SaleBestseller No. 3

The Encyclopedia of Desserts: 400 Internationally Inspired Sweets and Confections (Encyclopedia...

−$14.35 $25.60

Buy on Amazon

How to Make Coconut Tres Leches Cake

1. Bake the cake

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
In one bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, beat the egg yolks with 3/4 cup sugar until pale and thick. Stir in the milk and vanilla.
In another bowl, beat the egg whites until soft peaks form. Add the remaining 1/4 cup sugar and beat until stiff.
Fold the whites gently into the yolk mixture, then add the dry ingredients. Pour the batter into the pan and bake for 25–30 minutes, or until golden and a toothpick comes out clean.

2. Soak the cake

Let the cake cool slightly, then poke holes all over using a fork or skewer.
Whisk together the sweetened condensed milk, evaporated milk, coconut milk, and cream of coconut (if using).
Slowly pour the mixture over the entire cake, letting it absorb evenly. Chill in the fridge for at least 4 hours, preferably overnight.

3. Make the topping

Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over the chilled cake.
Sprinkle with toasted coconut just before serving.

Tips for Success

• Use full-fat coconut milk for the best flavor and texture.

• Let the cake fully chill before topping — it helps everything set.

• Toast the coconut in a dry skillet or oven until golden brown for added crunch.

• This cake is best served cold, straight from the fridge.

Final Thoughts

This Coconut Tres Leches Cake is soft, creamy, and full of tropical flair. It’s easy to make, even easier to love, and guaranteed to impress anyone lucky enough to get a slice. Once you try it, you’ll understand why it’s called the best.

Enjoy Watching This Video with a Similar Recipe

Source: Preppy Kitchen

Did you find this post useful or inspiring? Save THIS PIN to your Cooking Board on Pinterest!