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Recipes
Coconut Tres Leches Cake
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15 INGREDIENTS • 8 STEPS • 1HR 10MINS

Coconut Tres Leches Cake

Recipe
5.0
1 rating
This sweet and moist cake is a Latin American favorite. In our tropical version, we make it with GOYA® Coconut Milk for an even more exquisite touch. Coconut Tres Leches Cake, a luscious dessert that will sweeten your next holiday party!
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Goya
The premier source for authentic Latino cuisine, Goya Foods is the largest, Hispanic-owned food company in the United States.
https://www.goya.com/en/
This sweet and moist cake is a Latin American favorite. In our tropical version, we make it with GOYA® Coconut Milk for an even more exquisite touch. Coconut Tres Leches Cake, a luscious dessert that will sweeten your next holiday party!

Recipe and image provided by and used with permission of Goya Foods, Inc.
1HR 10MINS
Total Time
$1.93
Cost Per Serving
Ingredients
Servings
16
us / metric
Tres Leches Cake
Baking Powder
2 tsp
Baking Powder
Salt
as needed
Egg
10
Eggs, room temperature
Granulated Sugar
2 cups
Whole Milk
2/3 cup
Whole Milk
Soaking Liquid
Sweetened Condensed Milk
1 can
(14 oz)
Sweetened Condensed Milk
Evaporated Milk
1 can
(12 fl oz)
Coconut Milk
1 can
(13.5 oz)
Coconut Milk
Salt
1 pinch
Assembly
Whipping Cream
1 cup
Whipping Cream
Powdered Confectioners Sugar
2 Tbsp
Powdered Confectioners Sugar
Dark Rum
1 Tbsp
Dark Rum
Unsweetened Shredded Coconut
2/3 cup
Unsweetened Shredded Coconut, toasted
Nutrition Per Serving
VIEW ALL
Calories
449
Fat
20.3 g
Protein
10.5 g
Carbs
57.1 g
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Coconut Tres Leches Cake
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Goya
The premier source for authentic Latino cuisine, Goya Foods is the largest, Hispanic-owned food company in the United States.
https://www.goya.com/en/
Cooking InstructionsHide images
step 1
Preheat oven to 350 degrees F (180 degrees C) and position rack in center of oven. Grease x 13- x 9-inch baking pan; line with parchment paper.
step 2
Sift All-Purpose Flour (2 cups), Baking Powder (2 tsp) and Salt (as needed) into bowl. Separate Eggs (10); place yolks in large bowl and whites in separate bowl. Using electric mixer, beat yolks and 3/4 cup Granulated Sugar (3/4 cup) for 2 to 3 minutes or until thick and glossy. Add Whole Milk (2/3 cup) and Vanilla Extract (2 tsp); beat for 1 minute or until combined.
step 3
Clean and dry beaters. Beat egg whites until frothy; add remaining Granulated Sugar (1 1/4 cups) and beat until stiff peaks form.
step 4
Whisk one-third of the flour mixture into yolk mixture. Slowly whisk in remaining flour mixture. Using rubber spatula, gently fold in egg whites until incorporated.
step 5
Scrape batter into prepared pan; smooth top. Bake for 30 to 35 minutes or until tester inserted in center of cake comes out clean. Let cool in pan for 20 minutes. Using skewer or fork, poke holes all over cake. Let cool completely.
step 6
Whisk together Sweetened Condensed Milk (1 can), Evaporated Milk (1 can), Coconut Milk (1 can) and Salt (1 pinch). Carefully drizzle one-third milk mixture over cake, allowing it to soak in completely. Repeat twice until entire milk mixture soaks into cake. Cover with plastic wrap; refrigerate for at least 6 hours or overnight.
step 7
To assemble, using electric mixer on medium speed, beat Whipping Cream (1 cup) until starting to thicken. Slowly add Powdered Confectioners Sugar (2 Tbsp) and Dark Rum (1 Tbsp), beating for 3 to 4 minutes or until stiff glossy peaks form.
step 8
Invert cake onto serving platter. Peel off parchment paper. Spread whipped cream over top and sprinkle with Unsweetened Shredded Coconut (2/3 cup).
step 8 Invert cake onto serving platter. Peel off parchment paper. Spread whipped cream over top and sprinkle with Unsweetened Shredded Coconut (2/3 cup).
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Tags
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Christmas
Date Night
Shellfish-Free
Vegetarian
Dessert
Mother's Day
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