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Coconut Tres Leches Cake

This showstopping tres leches cake topped with coconut whipped cream will have your guests looking forward to dessert.

Coconut Tres Leches Cake Coconut Tres Leche Cake!

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I have joined a fabulous group of bloggers to present to you: The 12 Cakes Of December!!

I have been dreaming about this cake! Coconut Tres Leches Cake! Let me tell you I was over the moon when I read how easy it was to make!! My cake is Day 3 of the 12 Cakes Of December!!

This is a super easy cake, soaked with a milky mixture laced with dark rum and coconut milk. I served this cake at a party and my guests were just loving this cake, going back for seconds and third pieces.

My son is a huge pie fan, and he just loved this cake. By the time our guests were leaving the party, there was nothing but an empty baking dish and a whole bunch of recipe requests. So here it is!

Be sure to make it well before you want to serve it—the longer it sits, the better it gets. And don’t skip the toasted coconut!

INGREDIENTS

Butter, for coating the baking dish ( I used Pam spray)

1 cup all-purpose flour

6 large eggs

1 cup granulated sugar

1 (14-ounce) can sweetened condensed milk

2/3 cup evaporated milk (not nonfat)

1/2 cup unsweetened canned coconut milk

1 tablespoon dark rum, such as Myers’s, plus more as needed

1 cup sweetened flaked coconut

1 1/2 cups heavy cream

1 tablespoon powdered sugar

INSTRUCTIONS

Heat the oven to 325°F and arrange a rack in the middle. Coat a 13-by-9-inch glass baking dish with butter; set aside. Place the flour in a small bowl and whisk to aerate and break up any lumps; set aside.

Separate the eggs, placing the yolks in the bowl of a stand mixer. Reserve the whites in a separate, very clean, medium bowl.

Add the sugar to the yolks and, using the paddle attachment, beat on high speed until pale yellow, about 5 minutes.

Transfer the mixture to a large bowl; set aside.

Thoroughly clean and dry the stand mixer bowl.

Place the egg whites in the clean bowl and, using the whisk attachment, whip on high speed until medium peaks form, about 1 1/2 minutes.

Using a rubber spatula, stir about a third of the egg whites into the yolk mixture to lighten it. Then gently fold in the remaining whites.

Sprinkle the flour over the egg mixture and gently fold it in, just until there are no more white flour streaks. (Do not over mix.)

Pour the batter into the prepared baking dish and bake until the cake is puffed and golden and the edges pull away from the sides of the pan, about 20 to 25 minutes.

Meanwhile, place the three kinds of milk and the rum in a large bowl and whisk until combined; set aside. Remove the cake from the oven and place on a wire cooling rack.

Using a toothpick or wooden skewer, poke holes all over the cake and allow to cool for 15 minutes.

Pour the milk mixture evenly over the cake and continue cooling, about 45 minutes more. Tightly cover with plastic wrap and refrigerate at least 4 hours or overnight.

When the cake is ready to serve, spread the coconut in an even layer in a large frying pan. Toast over medium heat, stirring often until lightly browned and fragrant, about 5 minutes. (If the coconut begins to burn, reduce the heat.)

Immediately remove from the pan to a small bowl. Place the heavy cream and powdered sugar in a large bowl and whisk until medium peaks form. (If you like, flavor it with a teaspoon of dark rum.)

Slice the cake and serve topped with a mound of whipped cream and a sprinkle of toasted coconut.

This recipe is adapted from Chow.com Enjoy!!

~ 12 Cakes of December Line Up ~

Chocolate Truffle Pirouette Cake

December 1st ~ Libby ~ Lemony Thyme
Chocolate Truffle Pirouette Cake

strawberry n cream cake

December 2nd ~ Lysska ~ Cooking from a SAHM
Strawberry N Cream Cake with Tea Berries

Coconut Tres Leches Cake

December 3rd ~ Nettie ~ Moore or Less Cooking
Coconut Tres Leches Cake

S'mores Cake

December 4th ~ Lynne ~ 365 Days of Baking & More
S’mores Cake

Pomegranate-Lime-Bundt-Cake-from-Its-Yummi_

December 5th ~ Becca ~ Cooking with Chef Bec ~ It’s Yummi
Pomegranate Lime Bundt Cake

Brownie Bombe

December 6th ~ Lorinda ~ The Rowdy Baker
Brownie Bombe ~ Ice Cream Cake

Chocolate Roll with Candy Cane Whipped Cream

December 7th ~ Cindy ~ Hun…What’s for Dinner?
Chocolate Roll with Candy Cane Whipped Cream

Eggnog Pound Cake

December 8th ~ Joan ~ Chocolate, Chocolate and more
Eggnog Pound Cake

Dec 9th~ Abby~ Manila Spoon

No-Bake White Chocolate Cranberry Cheesecake

Dec 10th~  Karen~ Baking In A Tornado

White Chocolate Peppermint Cake

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Dec 11th~ Amy~ Crumbs in my Mustachio

Hot Cocoalicious Cake

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December 12th ~ Cydnee ~ Tampa Cake Girl

Tampa Cake Girl’s Red Velvet White Chocolate Cheesecake

Check out my YOUTUBE video for easy to follow instructions. Follow me on YOUTUBE.

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Nettie Moore is the cook, baker, photographer, and designer behind Moore or Less Cooking Food Blog. Nettie is a self- trained cook and baker. She loves creating easy recipes that don’t call for a lot of unknown ingredients. Nettie’s Blueberry Skillet Cake has been featured in Taste Of Home Magazine and her Peach Raspberry Pie has won awards! 

She was born and raised in Southern California and now calls New England her home, where she lives with her husband and two children. Follow Nettie on her blog, Moore or Less Cooking, or here: FACEBOOK | TWITTER| PINTEREST | BLOGLOVIN |INSTAGRAM

Did You Make This Recipe?

I would love for you to leave a rating and a comment below! How’d you do?! ⭐⭐⭐⭐⭐

Coconut Tres Leches Cake
Yield: 12 servings

Coconut Tres Leches Cake

Prep Time: 30 minutes
Cook Time: 25 minutes
Additional Time: 4 hours
Total Time: 4 hours 55 minutes

This showstopping tres leches cake topped with coconut whipped cream will have your guests looking forward to dessert.

Ingredients

  • Butter, for coating the baking dish ( I used Pam spray)
  • 1 cup all-purpose flour
  • 6 large eggs
  • 1 cup granulated sugar
  • 1 (14-ounce) can sweetened condensed milk
  • 2/3 cup evaporated milk (not nonfat)
  • 1/2 cup unsweetened canned coconut milk
  • 1 tablespoon dark rum, such as Myers’s, plus more as needed
  • 1 cup sweetened flaked coconut
  • 1 1/2 cups heavy cream
  • 1 tablespoon powdered sugar

Instructions

  1. Heat the oven to 325°F and arrange a rack in the middle. Coat a 13-by-9-inch glass baking dish with butter; set aside. Place the flour in a small bowl and whisk to aerate and break up any lumps; set aside.
  2. Separate the eggs, placing the yolks in the bowl of a stand mixer. Reserve the whites in a separate, very clean, medium bowl.
  3. Add the sugar to the yolks and, using the paddle attachment, beat on high speed until pale yellow, about 5 minutes.
  4. Transfer the mixture to a large bowl; set aside.
  5. Thoroughly clean and dry the stand mixer bowl.
  6. Place the egg whites in the clean bowl and, using the whisk attachment, whip on high speed until medium peaks form, about 1 1/2 minutes.
  7. Using a rubber spatula, stir about a third of the egg whites into the yolk mixture to lighten it. Then gently fold in the remaining whites.
  8. Sprinkle the flour over the egg mixture and gently fold it in, just until there are no more white flour streaks. (Do not over mix.)
  9. Pour the batter into the prepared baking dish and bake until the cake is puffed and golden and the edges pull away from the sides of the pan, about 20 to 25 minutes.
  10. Meanwhile, place the three kinds of milk and the rum in a large bowl and whisk until combined; set aside. Remove the cake from the oven and place on a wire cooling rack.
  11. Using a toothpick or wooden skewer, poke holes all over the cake and allow it to cool for 15 minutes.
  12. Pour the milk mixture evenly over the cake and continue cooling, about 45 minutes more. Tightly cover with plastic wrap and refrigerate at least 4 hours or overnight.
  13. When the cake is ready to serve, spread the coconut in an even layer in a large frying pan. Toast over medium heat, stirring often until lightly browned and fragrant, about 5 minutes. (If the coconut begins to burn, reduce the heat.)
  14. Immediately remove from the pan to a small bowl. Place the heavy cream and powdered sugar in a large bowl and whisk until medium peaks form. (If you like, flavor it with a teaspoon of dark rum.)
  15. Slice the cake and serve topped with a mound of whipped cream and a sprinkle of toasted coconut.

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This showstopping tres leches cake topped with coconut whipped cream will have your guests looking forward to dessert. #coconut #cake #desserts #mooreorlesscooking #coconutcake #coconuttreslechescake #milkcake via @Mooreorlesscook

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Joanne T Ferguson (@mickeydownunder)

Friday 18th of April 2014

G'day! This looks delicious! Great for any party! Cheers! Joanne

taranoland

Thursday 17th of April 2014

Your cake looks so very good, thank you for sharing such a delicious recipe!!

nettiemoore11

Thursday 17th of April 2014

Thank you so much Tara! Nettie

libby2224

Saturday 7th of December 2013

My dear Nettie, if Tres Leche Cake wasn't already heaven, you go and sprinkle coconut love on it and make it a bit sinful (in the best way). I love your cake!!

nettiemoore11

Saturday 7th of December 2013

Thank you Libby!You are just the sweetest! Nettie

Libby with Lemony Thyme.com

Saturday 7th of December 2013

Nettie my dear. If Tres Leche Cake wasn't already heaven, you sprinkle coconut love over it and turn it a bit sinful (in a good way). I love your cake!!

Nellie

Wednesday 4th of December 2013

looks yummy

nettiemoore11

Wednesday 4th of December 2013

Thank you Nellie!

Nettie

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