Coconut Tres Leches Cake
A light, spongy Mexican cake soaked in three milks and topped with whipped cream and toasted coconut. Simple to make, deeply satisfying.
- Total time
- 45 min
- Servings
- 12
- Calories
- 285
- Protein
- 4g
Ingredients
- 1.5 cups all-purpose flour
- 4 large eggs
- 1 cup sugar, divided
- 1 can (14 oz) sweetened condensed milk
- 1 can (14 oz) coconut milk (full-fat canned)
- ½ cup evaporated milk
- ¾ cup unsweetened shredded coconut
Instructions
- 1
Set the oven to 350°F and wait for the indicator light or beep to signal it is fully heated, about 10 minutes.
- 2
Line a 9x13-inch cake pan with parchment paper, letting the edges overhang by 2 inches on two sides for easy removal later.
- 3
Separate the eggs into two bowls: yolks in one bowl, whites in another, making sure no yolk gets into the whites.
- 4
Whisk the egg yolks with 0.75 cup sugar in a medium bowl until the mixture is pale and fluffy, about 2 minutes of steady whisking.
- 5
Sift the flour directly into the yolk mixture, then use a rubber spatula to gently fold the flour in, rotating the bowl a quarter turn with each fold, until no white flour streaks remain.
- 6
Using a clean whisk, beat the egg whites with the remaining 0.25 cup sugar in the second bowl until stiff peaks form (the whites should look glossy and hold their shape when you lift the whisk).
- 7
Pour the egg whites into the yolk-flour mixture, then gently fold them in by lifting batter from the bottom up and over the whites, rotating the bowl a quarter turn between each fold, until no white streaks are visible.
- 8
Pour the batter into the prepared pan and spread it level with an offset spatula or the back of a spoon.
- 9
Slide the pan into the preheated oven and bake for 25–30 minutes, until a toothpick inserted into the center comes out clean and the top is light golden.
- 10
Remove the cake from the oven and let it cool on the counter for 5 minutes, until it is still warm but no longer steaming.
- 11
Pierce the warm cake all over with a fork (aim for 20–30 holes across the surface so the milk can soak in evenly).
- 12
Pour the sweetened condensed milk evenly over the pierced cake, pouring slowly so it soaks in, then repeat with the coconut milk and evaporated milk in the same way.
- 13
Let the cake cool completely at room temperature, about 30 minutes, then cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- 14
Heat a dry skillet over medium heat and add the shredded coconut, stirring constantly for 3–4 minutes, until it is light brown and fragrant, then transfer to a plate to cool.
- 15
Remove the cake from the refrigerator 10 minutes before serving to bring it closer to room temperature, then scatter the toasted coconut evenly over the top in a thin layer.
Tools you’ll need
- oven
- 9x13-inch cake pan
- parchment paper
- two medium bowls
- whisk
- rubber spatula
- sifter or fine-mesh strainer
- fork
- offset spatula or spoon
- dry skillet
- plastic wrap
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