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Coconut Tres Leches Cake

A light, coconut-flavored sponge soaked in three milks and topped with whipped cream and toasted coconut.
Prep Time1 hour 30 minutes
Cook Time40 minutes
Total Time2 hours 10 minutes
Servings: 12 servings

Ingredients

  • 1 cup all-purpose flour (120 g)
  • 1 1/2 teaspoons baking powder (6 g)
  • 1/4 teaspoon kosher salt (1.5 g)
  • 5 large eggs, separated
  • 1 cup granulated sugar (200 g), divided (¾ cup for yolks, ¼ cup for whites)
  • 1/3 cup whole milk (80 mL) for batter
  • 1 teaspoon coconut extract (5 mL) for batter
  • 13 oz canned unsweetened coconut milk (384 mL)
  • 14 ounce can sweetened condensed milk (396 g/mL)
  • 1/4 cup whole milk (60 mL) for three-milk mixture
  • 1/2 teaspoon coconut extract (2.5 mL) for three-milk mixture
  • 1 pint heavy whipping cream (480 mL)
  • 3 tablespoons powdered sugar (21 g)
  • 1/2 teaspoon vanilla extract (2.5 mL)
  • toasted flaked coconut (not shredded)

Instructions

  • Preheat the oven to 350°F (175°C).
  • Whisk together the flour, baking powder, and salt in a medium bowl until evenly combined.
  • In a bowl, beat the 5 egg yolks with 3/4 cup granulated sugar on high speed until pale and thick. Stir in 1/3 cup whole milk and 1 teaspoon coconut extract.
  • Pour the egg yolk mixture into the dry ingredients and gently fold until just combined; do not overmix.
  • In a clean bowl, beat the 5 egg whites on high speed until soft peaks form, then gradually add the remaining 1/4 cup granulated sugar and continue beating to stiff peaks.
  • Gently fold the beaten egg whites into the batter in two additions until uniform and no large streaks remain.
  • Pour the batter into an ungreased 9×13 metal baking dish and smooth the top.
  • Bake for 25–35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely on a rack.
  • Make the three-milk mixture by whisking together 13 oz canned unsweetened coconut milk, the 14-ounce can of sweetened condensed milk, 1/4 cup whole milk, and 1/2 teaspoon coconut extract.
  • When the cake is cool, poke holes all over the surface with a fork and slowly pour the milk mixture evenly over the cake, allowing it to absorb.
  • Refrigerate the soaked cake for several hours or overnight to allow the milks to soak in.
  • Whip the heavy whipping cream with the powdered sugar and vanilla extract until stiff peaks form, then spread the whipped cream evenly over the chilled cake.
  • Sprinkle toasted flaked coconut over the top before serving.

Equipment

  • 9×13 metal baking dish
  • Hand Mixer
  • Mixing bowls
  • Whisk or spatula
  • Measuring cups and spoons
  • fork
  • Baking rack

Notes

  • Store the cake covered in the fridge for 3–5 days.
  • The cake can be made 1–2 days ahead for best flavor.
  • Freeze the baked and cooled cake for up to 3 months, wrapped well.
  • Thaw frozen cake overnight in the fridge before adding the milk mixture.
  • Use flaked coconut, not shredded, for garnish.