Coconut Tres Leches Cake

3.8
(5)

Made totally from scratch, this showstopping tres leches cake topped with coconut whipped cream will have your guests looking forward to dessert this Cinco de Mayo.

2
2
Prep Time:
25 mins
Cook Time:
30 mins
Additional Time:
2 hrs 30 mins
Total Time:
3 hrs 25 mins
Servings:
16
Yield:
1 9x13-inch cake

Ingredients

  • cooking spray

  • 3 cups all-purpose flour

  • 1 tablespoon baking powder

  • ¾ teaspoon salt

  • 6 eggs, at room temperature

  • 1 ¼ cups white sugar, divided

  • 2 teaspoons coconut extract

  • 1 teaspoon vanilla extract

  • 1 cup salted butter, melted and cooled

  • 3 (15 ounce) cans coconut milk, divided

  • 1 (14 ounce) can sweetened condensed milk

  • 1 (12 ounce) can evaporated milk

  • ½ cup toasted coconut flakes

  • 1 lime, zested

  • 1 pinch flaky sea salt

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.

  2. Whisk flour, baking powder, and salt together in a medium bowl. Beat eggs and 1 cup sugar together on medium speed in a stand mixer until thick and light yellow, about 4 minutes. Add coconut and vanilla extracts. Turn mixer to low and add the flour in batches, alternating with the melted butter, and ending with the flour.

  3. Pour batter into the prepared pan and spread into an even layer.

  4. Bake in the preheated oven until golden brown and a cake tester comes out clean, 30 to 35 minutes. Let cool for 30 minutes.

  5. Whisk 1 can coconut milk, sweetened condensed milk, and evaporated milk together in a medium bowl. Poke holes all over the cake with a wooden skewer and pour the milk mixture over the top. Let cake cool for at least 2 hours, or overnight. Place 2 remaining cans of coconut milk in the refrigerator to chill.

  6. Scoop out the solid coconut cream from the tops of the cans, discarding the coconut water at the bottom. Whisk coconut cream and remaining 1/4 cup sugar together with an electric hand mixer until stiff peaks form. Spread over the top of the cake. Garnish with toasted coconut, lime, and sea salt. Cut into squares and serve.

Nutrition Facts (per serving)

583 Calories
38g Fat
55g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 583
% Daily Value *
Total Fat 38g 48%
Saturated Fat 28g 142%
Cholesterol 115mg 38%
Sodium 367mg 16%
Total Carbohydrate 55g 20%
Dietary Fiber 2g 7%
Total Sugars 34g
Protein 10g
Vitamin C 2mg 12%
Calcium 194mg 15%
Iron 5mg 26%
Potassium 426mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.