This version of Tres Leches takes a light and fluffy sponge cake, soaks it head to toe in coconut milk then tops it with fluffy whipped cream and crisp coconut flakes. The stuff dreams are made of people…I’m telling you, absolutely delicious!
Recipe first posted August 12, 2013. Last updated, May 16, 2022.
In order to enjoy Tres Leches cake (Pastel Tres Leches) there’s one basic requirement: being human, and a high tolerance of lactose—okay, so two requirements. My point is, everyone adores this iconic Mexican cake recipe so you should definitely learn how to make it.
This version is one created by my dear friend Regan. She developed it when we worked together in the test kitchen at CHOW.com and it is certainly a keeper. The base is a classic tres leches sponge cake but the classic whole milk or heavy cream gets swapped for coconut milk—so, so stellar!
Regan also puts dark rum in her soaking milk mixture which is not at all a bad idea. I just so happened to be making this for children and the rum doesn’t get cooked out, so I omitted it, but do highly suggest adding it for adult audiences.
The worst thing about this recipe is the dirtying of a lot of dishes. There are many bowls that are needed for this cake, but I promise you it is worth it when you have a pudding-soft, coconut cake to enjoy as your reward.
If you’ve been on the hunt for a Tres Leches Birthday Cake, Mother’s Day Cake, maybe something special to make for Cinco de Mayo perhaps? This is the one! Let’s take a look at how to make it.
More To Explore
Why You Will Love This Coconut Tres Leches
Coconutty! This pastel de tres leches is not exactly classic but lovingly laced with creamy coconut milk and crisp toasted coconut. Two things for us coconut-lovers that simply takes this cake over the top.
Learn how to make a sponge cake. If you’ve never made a classic sponge cake recipe before—get excited! When you make this cake, you are getting classic technique. Many tres leches recipes cheat and use flour, baking powder, and salt, but this recipe uses only egg whites to get that light, airy lift. Your friends will be impressed—believe me.
Make ahead. This is a great dessert to make for parties because you must make it in advance to give the milk mixture time to soak in. The whipped cream frosting and toasted coconut can go on an hour before serving.
Ingredients to make pastel tres leches
- Large eggs. Easiest to separate while still cold.
- Granulated sugar. Superfine sugar will incorporate best, but regular granulated will also work.
- Almond extract. I love how almond extract emboldens the coconut flavor but vanilla extract would also be good here.
- All Purpose flour
- Kosher salt
- Sweetened condensed milk
- Evaporated milk. Use the full-fat, vitamin D evaporated milk. Not the fat-free or low-fat versions.
- Canned coconut milk
- Sweetened flaked coconut
- Heavy whipping cream
- Powdered sugar. This is for the whipped cream frosting. You can leave it out if you’d like it less sweet.
How To Make Tres Leches Pastel
This is classic sponge cake technique. Whipped egg yolks get folded with stiff-peaked egg whites then the flour mixture is gently folded in.
step one
Prepare oven and pan. Heat oven to 325°F and grease a 9 x 13-inch cake pan or two 8-inch cake pans. You don’t need to line the 9 x 13-inch cake pan with parchment paper but the round cake pans do benefit from it. You can cut two parchment paper circles if you’d like to be extra sure the cakes will come out.
step two
Beat the eggs. Separate the egg yolks from the whites. Beat the sugar and almond extract with the yolks on high speed. Scrape the egg yolk mixture into a clean large bowl. Then whip the egg whites.
step three
Finish the batter. Fold the egg whites into the yolks. Start with 1/4 cup of egg whites just to lighten the yolks then add the remaining whites in two more batches. Sift the flour mixture over the top and fold this in as well.
step four
Bake. Scrape the batter into the pan and bake until golden brown on the top and a toothpick inserted in the middle comes out clean, about 20-25 minutes.
step five
Combine milks. While the cake is baking, whisk together the sweetened condensed milk, evaporated milk, and coconut milk.
step six
Soak cake. While the cake is still warm take a toothpick, fork or skewer and stick it in the cake poking holes all over the surface of the cake. Pour milk mixture evenly over the cake. Let cake cool then cover and refrigerate at least 4 hours.
step seven
Decorate and serve. When you are ready to serve, toast the coconut and make the whipped cream frosting then spread the frosting all over the cake and sprinkle with toasted coconut. Slice and serve!
Tips and Tricks
- This is a classic sheet pan cake if you’d like to make a layered version check out this layered Strawberry Tres Leches Cake Recipe
More Dessert Recipes To Try!
- Authentic Churros Recipe with Chocolate Sauce
- Simple Capirotada Recipe
- Mangonada {Spicy Mango Slushy}
- Easy Carrot Cake Recipe with Pineapple
- Soft Ricotta Banana Bread
- Authentic Arroz Con Leche Recipe
- Easy 3-Ingredient Sour Cream Fruit Dip Recipe
The Classic Mexican Cake Recipe Just Got Even Better
If you thought adding coconut milk wouldn’t make that much of a difference—think again! Give this cake a try. Let me know when you make it by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, sign up for my weekly newsletter, lots of good stuff there too!
Coconut Tres Leches Cake
This version of Tres Leches takes a light and fluffy sponge cake, soaks it head to toe in coconut milk then tops it with fluffy whipped cream and crisp coconut flakes. The stuff dreams are made of people…I'm telling you, absolutely delicious!
Ingredients
- 6 large eggs
- 1 cup granulated sugar
- 1/2 teaspoon almond extract
- 1 cup all-purpose flour
- 1/4 teaspoon fine salt
- 1 (14oz) can sweetened condensed milk
- 2/3 cup vitamin D evaporated milk (not nonfat)
- 1/2 cup unsweetened canned coconut milk (not lite)
- 1 cup sweetened flaked coconut
- 1 1/2 cups heavy cream
- 1 tablespoon powdered sugar
Instructions
- Prep pan and oven. Heat oven to 325°F and arrange rack in the middle. Grease a 9 x 13-inch baking pan with baking spray and set aside.
- Beat yolks. Separate eggs placing the yolks in the bowl of a stand mixer and placing whites in a clean medium bowl. Add sugar and almond extract to the yolks and beat with the paddle attachment until thick and sugar has dissolved, about 5 minutes.
- Whip egg whites. Transfer yolks to a large mixing bowl and thoroughly clean and dry the bowl of the stand mixer. Pour egg whites into the stand mixer bowl and whip with the whisk attachment until they form medium peaks, about 1-2 minutes.
- Fold eggs together. Add about a third of the whites to the yolk mixture and gently fold in with a rubber spatula to loosen up the yolks. Add the remaining whites and gently fold them in until only a few pockets of whites remain.
- Fold in flour mixture. Combine flour and salt in a fine mesh sieve and sift the two over the egg mixture. Fold in flour until just combined, being careful not to overmix.
- Bake cake. Scrape batter into prepared pan and spread evenly. Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean and the sides of the cake start to pull away from the pan.
- Make tres leches mixture. Meanwhile, combine sweetened condensed milk, evaporated milk, and coconut milk in a medium bowl. Whisk until smooth.
- Soak cake. Let cake cool 15 minutes then poke cake all over with a skewer or fork. Pour milk mixture over cake and spread evenly. Let cake cool for another 45 minutes then cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Toast coconut. Once you are ready to serve place sweetened coconut flakes in a large frying pan and toast over medium heat, stirring frequently, until golden and crisp. Remove immediately to a bowl and let cool.
- Make whipped cream frosting. Combine heavy cream and powdered sugar in the bowl of a stand mixer and whip with the whisk attachment until fluffy, firm peaks form.
- Decorate and serve. Spread cream evenly over cake then sprinkle toasted coconut on top. Cut into squares and serve.
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Nutrition Information:
Yield: 12Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
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