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Coconut Tres Leches Cake

Coconut Tres Leches Cake

  • Author: Tiffany
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 minutes
  • Yield: 12-15 servings 1x


Coconut Tres Leches Cake is moist, decadent, and full of rich coconut flavor. Coconut milk, coconut rum, and coconut flakes add a tropical twist to traditional Tres Leches.



For the Cake:

  • 5 eggs, separated
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup full-fat unsweetened coconut milk

For the Tres Leches:

  • 1 cup full-fat unsweetened coconut milk
  • 1 (14-oz) can sweetened condensed milk
  • 1 (12-oz) can evaporated milk
  • 1/4 cup coconut rum

For the Whipped Cream:

  • 2 cups heavy whipping cream
  • 2 tablespoons powdered sugar


  1. Preheat the oven to 350 degrees F. Grease a 9×13″ baking pan.
  2. Using a standing or hand mixer fitted with a whisk attachment, beat the egg yolks with 1 1/4 cups of sugar at high speed until fluffy and light yellow, about 5-7 minutes. Whisk in the vanilla and coconut milk until combined.
  3. In a separate bowl, whisk the flour, baking powder, and salt until combined. Add the flour mixture into the egg yolks until just combined, being careful not to overmix.
  4. In a very clean, dry bowl, beat the egg whites until they form soft peaks. Add in 1/4 cup sugar and continue beating until the egg whites form stiff peaks. Fold the egg whites into the batter in three additions, until incorporated. Do not overmix.
  5. Pour the batter into the prepared pan. Bake until golden and a tester inserted in the center comes out clean, about 25-30 minutes. Let cool.
  6. While the cake is cooling, prepare the Tres Leches by whisking the coconut milk, condensed milk, evaporated milk, and coconut rum.
  7. When the cake is cooled (it can still be a little warm, but should not be hot), poke holes all over the entire cake using a thick skewer. Pour the milk mixture over the cake until everything is absorbed. Make sure to also soak the edges.
  8. Refrigerate the cake for at least 6 hours, preferably overnight. Make sure the cake is covered with plastic wrap.
  9. To serve, whip the cream with the sugar and spread evenly over the cake. Top with shredded coconut. Refrigerate leftovers. Enjoy!


  • Serving Size: 1 serving (of 15)
  • Calories: 382
  • Sugar: 38g
  • Sodium: 160mg
  • Fat: 17g
  • Saturated Fat: 11g
  • Carbohydrates: 49g
  • Fiber: 1g
  • Protein: 8g
  • Cholesterol: 92mg