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Creamy Coconut Tres Leches Cake Recipe Easy Homemade Dessert with Toasted Coconut Flakes

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A moist and creamy coconut tres leches cake soaked in three milks including coconut milk, topped with whipped cream and toasted coconut flakes for a delightful crunch.

Ingredients

Scale
  • 1 cup (130g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 5 large eggs, separated (room temperature)
  • 1 cup (200g) granulated sugar, divided
  • 1/3 cup (80ml) whole milk
  • 1 tsp vanilla extract
  • 1 cup (240ml) whole milk
  • 1 cup (240ml) canned coconut milk (full fat)
  • 1 cup (240ml) sweetened condensed milk (coconut condensed milk optional)
  • 1 1/2 cups (360ml) heavy cream, cold
  • 1/4 cup (30g) powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup (40g) toasted coconut flakes (unsweetened or lightly sweetened)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Sift together flour, baking powder, and salt in a medium bowl. Set aside.
  3. Separate eggs into whites and yolks, placing whites in a large clean bowl and yolks in another.
  4. Add 1/2 cup sugar to yolks and whisk vigorously until pale and slightly thickened, about 2-3 minutes. Stir in 1/3 cup whole milk and 1 tsp vanilla extract.
  5. Gently fold sifted flour mixture into yolk mixture until just combined.
  6. Beat egg whites with a mixer until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff, glossy peaks form.
  7. Fold one-third of whipped whites into batter to lighten, then fold in remaining whites gently.
  8. Pour batter into prepared pan and bake for 25-30 minutes until golden and a toothpick comes out clean.
  9. Cool cake in pan on a wire rack for about 15 minutes.
  10. Whisk together whole milk, coconut milk, and sweetened condensed milk until smooth.
  11. Poke holes all over the cake with a fork, then slowly pour milk mixture evenly over cake. Cover and refrigerate at least 2 hours or overnight.
  12. Whip cold heavy cream with powdered sugar and vanilla extract until soft peaks form just before serving.
  13. Toast coconut flakes in a dry skillet over medium heat, stirring frequently until golden brown and fragrant, about 3-5 minutes. Remove promptly.
  14. Spread whipped cream evenly over soaked cake and sprinkle toasted coconut flakes on top.

Notes

Use full-fat coconut milk for best richness. Whip egg whites in a clean, dry bowl for best volume. Toast coconut flakes carefully to avoid burning. Refrigerate cake overnight after soaking for best texture and flavor. Dairy-free and gluten-free adaptations are possible.

Nutrition

Keywords: coconut tres leches cake, creamy coconut cake, tres leches dessert, toasted coconut flakes, easy homemade dessert, tropical cake

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