Tres Leches is my go-to Mexican cake, but this tropical twist—developed by my sister for our first Muy Bueno cookbook—takes it to a whole new level! Coconut Tres Leches Cake starts with a fluffy coconut sponge that’s soaked in a sweetened trio of milks, topped with a cloud of whipped cream, and finished with a generous sprinkle of golden toasted coconut. It’s rich, creamy, and the perfect make-ahead dessert—the longer it rests, the better it tastes.
While I love all Mexican desserts, I have a special place in my heart for this creamy Coconut Tres Leches Cake. It’s right up there with pineapple carrot cake—we served both for dessert at my wedding! I’m thrilled to finally bring this family favorite to the blog so you can enjoy it too.
What is Tres Leches Cake?
Tres Leches Cake—Spanish for “three milks cake”—is a beloved Latin American dessert made by soaking a light, airy sponge cake in a mixture of sweetened condensed milk, evaporated milk, and whole milk or cream. The result? A rich, ultra-moist treat that melts in your mouth.
This Coconut Tres Leches Cake adds a tropical spin by swapping in creamy coconut milk. Topped with whipped cream and golden toasted coconut, it’s a dreamy twist on a traditional favorite—perfect for warm-weather gatherings or anytime you want something irresistibly sweet.
Why You’ll Love This Tres Leches Cake
- Quick and easy – You only need 12 simple ingredients and about 20 minutes of active kitchen time.
- Big flavor, minimal fuss – A show-stopping dessert that’s surprisingly simple to pull off.
- Tropical twist on a classic – Much like my mango tres leches cake, pumpkin tres leches cake, and mocha tres leches cake, this version adds a fun, unexpected spin using coconut milk.
- Perfect for coconut lovers – A must-try if you’re a fan of rich, creamy desserts with tropical vibes.
- Make-ahead friendly – This cake is even better after a day or two in the fridge, making it ideal for prepping ahead.
- Crowd-pleasing – Light, creamy, and unique—it’s a dessert that gets people talking (and asking for seconds).
How to Make Tres Leches Cake
This tropical dessert comes together in three simple stages: baking the cake, soaking it in a sweet milk mixture, and assembling it for serving.
Make the Coconut Milk Cake:
Step 1: Prep & Mix Dry Ingredients. Preheat the oven to 350ºF. Grease a 9×13-inch baking pan. In a large bowl, whisk together the flour, baking powder, and salt.
Step 2: Beat Egg Yolks. In a separate bowl, beat the egg yolks with ¾ cup sugar on high speed until pale yellow. Mix in the vanilla and coconut milk. Gently stir this mixture into the dry ingredients until just combined.
Step 3: Beat Egg Whites. In another clean bowl, beat the egg whites on high speed until soft peaks form. Add the remaining ¼ cup sugar and continue beating until stiff peaks form. Gently fold the whipped egg whites into the batter—take your time so you don’t deflate them!
Step 4: Bake & Cool. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 20 minutes before adding the milk mixture.
Make the Coconut Tres Leches Mixture:
Step 1: Mix the Milks. In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, coconut milk, vanilla, and rum (if using). You should have about 3 cups total.
Step 2: Soak the Cake. Slowly pour about 2½ cups of the milk mixture over the warm cake, making sure to cover the entire surface and edges. It will look very wet—that’s okay! The sponge will absorb it fully in about 30 minutes. Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight. Store the remaining ½ cup of milk mixture in the fridge.
Assemble & Serve:
Step 1: Whip the Cream. In a chilled mixing bowl, beat the cold heavy cream and sugar on high until soft, fluffy peaks form (about 1–2 minutes).
Step 2: Frost the Cake. Spread the whipped cream evenly over the entire chilled cake in the pan. This makes for a beautiful presentation and helps seal in all that creamy goodness.
Step 3: Slice & Garnish. Cut the frosted cake into squares. To serve, spoon a little of the reserved milk mixture onto each plate, then place a slice of cake on top. Garnish with toasted coconut, pineapple chunks, or your favorite fruit. Add a sprig of mint or even a dried pineapple flower for a fun, tropical touch.
Optional Variations
This recipe has not been tested with all of these substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
- Dairy-Free Version – For a fully dairy-free take, double down on the coconut flavor by using evaporated coconut milk and sweetened condensed coconut milk in the tres leches mixture. For the topping, whip up chilled coconut cream to make a vegan-friendly whipped cream.
- Traditional Tres Leches Cake – Prefer a classic version? Swap the coconut milk for regular whole milk and skip the toasted coconut garnish. Instead, top with a dusting of ground Mexican cinnamon and a handful of fresh berries.
Serving & Topping Suggestions
Coconut Tres Leches is best served chilled—straight from the fridge—so the cake is extra refreshing and the milks have fully soaked in. When ready to serve, slice it into squares and use a flat spatula to lift each piece carefully (this is one delightfully juicy cake!).
To take it over the top, here are some of my favorite toppings:
- Toasted Coconut Flakes – A sprinkle of golden, crispy coconut adds texture and boosts the tropical flavor.
- Fresh Fruit – Mango slices, pineapple chunks, or berries add a pop of color and brighten up the richness.
- Dried Pineapple Flowers – Want to level up the tropical vibes? Dried Pineapple Flowers make a stunning and easy-to-make garnish that’s perfect for summer celebrations.
- Whipped Cream – A must! Use lightly sweetened whipped cream or coconut whipped cream. Spread it on thick or pipe it into pretty swirls. Want more coconut flavor? Add a splash of coconut extract.
- Lime Zest – For a zingy twist, grate some fresh lime zest over the top—it complements the coconut beautifully.
- Drizzle of Cajeta or Dulce de Leche – For a decadent finish, drizzle a little of this caramelly goodness over each slice just before serving.
- Festive Flag Design – For Memorial Day or the 4th of July, decorate the top of the cake with rows of sliced strawberries and blueberries to resemble a flag. It’s a fun, patriotic twist that’s sure to impress!
Whether you’re serving it at a backyard BBQ, holiday gathering, or as a weeknight treat (because summer), this Coconut Tres Leches recipe is always a crowd-pleasing way to end the meal!
Coconut Tres Leches Cake Tips
- Use room temperature ingredients – For the best texture, let your eggs and dairy sit at room temp before making the batter. Tip: Separate the eggs while cold (they’re less likely to break), then let them warm up. Letting the milk mixture come to room temp also helps it soak in better.
- Egg whites are finicky – They won’t whip if there’s even a speck of yolk or if your bowl or beaters have any oil. Make sure everything is clean and dry.
- Don’t overmix – Be gentle when folding the whipped egg whites into the batter. That airy texture depends on keeping as much fluff as possible.
- Soak while warm – Pour the tres leches mixture over the cake while it’s still warm. It’ll absorb better, even if it looks like a puddle at first—the cake will drink it up as it chills.
- Chill your tools for whipped cream – For fluffy, stable whipped cream, start with cold cream and a chilled bowl and beaters. It makes all the difference!
Storage Instructions
Because this cake is soaked in a rich milk mixture, it must be stored in the refrigerator. Once the cake has been soaked and cooled, cover it tightly with plastic wrap or transfer it to an airtight container.
- Refrigerate: Coconut Tres Leches Cake will keep well in the fridge for up to 5 days. In fact, it often tastes even better the next day as the flavors continue to meld.
- Keep it separate: Always serve this cake cold, straight from the fridge. The cool, creamy texture is part of what makes it so irresistible! For best results, wait to add the whipped cream and toppings until just before serving.
- Freezing not recommended: Because of the high moisture content, freezing is not ideal. It can affect the texture and may cause the cake to become watery or separate when thawed.
Frequently Asked Questions
Yes! For this Coconut Tres Leches Cake, canned full-fat coconut milk is used in place of the whole milk. It adds a rich, tropical flavor that pairs beautifully with the creamy texture.
This version uses sweetened condensed milk, evaporated milk, and coconut milk. Traditional tres leches typically includes whole milk instead of coconut milk.
Classic tres leches cake doesn’t contain coconut, but in this version, we use coconut milk in the soak and top it with toasted shredded coconut for extra flavor and texture.
After pouring the milk mixture over the cake, let it soak for at least 4 hours, but overnight is ideal. The longer it rests, the more flavorful and moist it becomes.
Coconut Tres Leches is a sponge cake soaked in a milk mixture and topped with whipped cream. Coconut cake, by contrast, is a layered cake with coconut in the batter and frosting, and it’s served at room temperature with a fluffier, less soaked texture.
For this version, I frosted the entire cake with whipped cream before cutting it into squares. It gives it a clean, classic look and helps lock in all that creamy goodness. To garnish, I like to add toasted coconut and fresh fruit like pineapple or berries.
Want to take it up a notch? Try adding a few Dried Pineapple Flowers for a beautiful tropical presentation—they’re easier to make than they look and always impress!
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