This Tres Leches Coconut Cake is made with a soft and fluffy sponge cake, soaked in a sweet mix of 3 kinds of milk, including coconut milk. The cake absorbs the mixture and becomes so soft and moist that it almost melts in your mouth! It’s simply delicious and a great summer dessert.
Active time: 20mins | Cook time: 35mins | Yield: 15
Print Recipe
Ingredients:
• For the Cake:
- 6 Eggs at room temperature (separate the egg whites from the yolks)
- 2 cups (360g) Caster Sugar
- 2 1/2 cups (350g) All-Purpose Flour
- 1 Tbsp Baking Powder
- 3/4 cup (180ml) Coconut Milk, warm
• For the Milk Mixture:
- 1 can (14oz – 397g) Sweetened Condensed Milk
- 1 cup (250ml) Whole Milk
- 3/4 cup (180ml) Coconut Milk
• For the Topping:
- 1 cup (80g a 100g) Finely Shredded Coconut, unsweetened
Video:
• Cake:
- Grease with butter an 8×12 inch (20x30cm) rectangular cake pan. Set aside.
- Preheat the oven to 350°F (180°C).
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed for about 3-4 minutes, gradually adding the sugar until stiff peaks form.
- Add the yolks, one at a time, mixing until well combined.
- Sift half of the flour and the baking powder over the mixture. Gently fold with a spatula, taking care not to deflate the egg whites.
- Add half of the coconut milk and stir gently.
- Repeat the process with the remaining flour and coconut milk.
- Pour batter into prepared pan and smooth the top.
- Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Assembling:
- Combine the sweetened condensed milk, whole milk, and coconut milk in a jug. Stir until well combined.
- With the cake still hot, use a fork to poke holes all over the cake. Cut it into squares, so the liquid can soak every slice.
- Slowly pour the milk mixture evenly over the cake and sprinkle shredded coconut on top.
- Cover and refrigerate for at least 3 hours or overnight.
Store in an airtight container in the fridge for up to 5 days.
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Super Moist Coconut Cake – Tres Leches Cake
Prep time:
Cook time:
Total time:
Serves: 15
This Tres Leches Coconut Cake is made with a soft and fluffy sponge cake, soaked in a sweet mix of 3 kinds of milk, including coconut milk. The cake absorbs the mixture and becomes so soft and moist that it almost melts in your mouth! It’s simply delicious and a great summer dessert.
Ingredients
- For the Cake:
- 6 Eggs at room temperature (separate the egg whites from the yolks)
- 2 cups (360g) Caster Sugar
- 2 1/2 cups (350g) All-Purpose Flour
- 1 Tbsp Baking Powder
- 3/4 cup (180ml) Coconut Milk, warm
- For the Milk Mixture:
- 1 can (14oz – 397g) Sweetened Condensed Milk
- 1 cup (250ml) Whole Milk
- 3/4 cup (180ml) Coconut Milk
- For the Topping:
- 1 cup (80g a 100g) Finely Shredded Coconut, unsweetened
Instructions
Cake:
- Grease with butter an 8×12 inch (20x30cm) rectangular cake pan. Set aside.
- Preheat the oven to 350°F (180°C).
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed for about 3-4 minutes, gradually adding the sugar until stiff peaks form.
- Add the yolks, one at a time, mixing until well combined.
- Sift half of the flour and the baking powder over the mixture. Gently fold with a spatula, taking care not to deflate the egg whites.
- Add half of the coconut milk and stir gently.
- Repeat the process with the remaining flour and coconut milk.
- Pour batter into prepared pan and smooth the top.
- Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Assembling:
- Combine the sweetened condensed milk, whole milk, and coconut milk in a jug. Stir until well combined.
- With the cake still hot, use a fork to poke holes all over the cake. Cut it into squares, so the liquid can soak every slice.
- Slowly pour the milk mixture evenly over the cake and sprinkle shredded coconut on top.
- Cover and refrigerate for at least 3 hours or overnight.
Notes
Store in an airtight container in the fridge for up to 5 days.