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.

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Recipe Summary

prep:
25 mins
cook:
30 mins
additional:
2 hrs 30 mins
total:
3 hrs 25 mins
Servings:
16
Yield:
1 9x13-inch cake
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

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

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

  • 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.

  • 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

583 calories; protein 10.3g 21% DV; carbohydrates 54.8g 18% DV; fat 37.7g 58% DV; cholesterol 114.7mg 38% DV; sodium 367.1mg 15% DV. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/29/2019
make sure you let it set in refrigerator after it's all complete for one more overnight. It needs to gel, and meld flavors. Excellent fresh and cold and flavorful. Read More

Most helpful critical review

Rating: 3 stars
12/20/2019
Ummm this is ok but I cannot really say I'm impressed with it. The cake is a sort of genoise but with baking powder. I may have overmixed the batter a bit and it came out well a little tough. Or was that intended because of all the liquids it would absorb? Anyway my first try did not result in a soft cake. THe coconut taste is there but not highly pronounced. My cake did not absorb the liquid very readily but it had already cooled completely before I was able to do that. Overall ok but if I do this again I'll go looking for a different recipe. Good luck to you! Read More
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
05/13/2019
Left out the coconut extract because with all the coconut milk and coconut cream I felt like it wasn't needed - and I was pleased with the result. Read More
Rating: 5 stars
09/28/2019
make sure you let it set in refrigerator after it's all complete for one more overnight. It needs to gel, and meld flavors. Excellent fresh and cold and flavorful. Read More
Rating: 3 stars
12/20/2019
Ummm this is ok but I cannot really say I'm impressed with it. The cake is a sort of genoise but with baking powder. I may have overmixed the batter a bit and it came out well a little tough. Or was that intended because of all the liquids it would absorb? Anyway my first try did not result in a soft cake. THe coconut taste is there but not highly pronounced. My cake did not absorb the liquid very readily but it had already cooled completely before I was able to do that. Overall ok but if I do this again I'll go looking for a different recipe. Good luck to you! Read More
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