The Best Coconut Tres Leches Cake

Ingredients

• 360 grams All-Purpose Flour (sifted)
• 1.5 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 0.5 teaspoon Salt (fine sea salt)
• 4 pieces Large Eggs (room temperature)
• 300 grams Granulated Sugar
• 240 milliliters Coconut Milk (full‑fat, shake before measuring)
• 240 milliliters Vegetable Oil (neutral oil such as canola or grapeseed)
• 2 teaspoons Vanilla Extract (optional, can substitute rum)
• 2 cans Sweetened Condensed Coconut Milk (melted in microwave before using)
• 2.25 cups Full-Fat Coconut Milk
• 1.5 cups Heavy Cream (cold for whipping)
• 0.5 teaspoon Vanilla Extract (optional for the syrup)
• 2 tablespoons Dark Rum (optional, adds depth to the syrup)
• 2 cups Heavy Cream (cold for whipped topping)
• 0.25 cup Powdered Sugar
• 0.5 cup Shredded Sweetened Coconut (toasted for garnish)

Instructions

1. Preheat Oven

   Set the oven to 350°F (177°C) and let it preheat while you prepare the batter.

   Time: PT5M

   Temperature: 350°F

2. Combine Dry Ingredients

   Measure 360 g (3 cups) all‑purpose flour, 1½ tsp baking powder, 1 tsp baking soda, and ½ tsp salt. Whisk together until evenly distributed.

   Time: PT7M

3. Beat Eggs and Sugar

   In the stand‑mixer's bowl, add 4 large room‑temperature eggs and 300 g (1½ cups) granulated sugar. Beat on medium speed for about 1 minute until the mixture looks light and fluffy.

   Time: PT3M

4. Add Wet Flavors

   Add 240 ml (1 cup) full‑fat coconut milk, 240 ml (1 cup) neutral vegetable oil, and 2 tsp vanilla extract to the egg‑sugar mixture. Mix on low until just combined.

   Time: PT2M

5. Incorporate Dry Ingredients

   With the mixer on low, gradually add the dry‑ingredient mixture to the wet mixture, scraping the sides as needed. Stop mixing as soon as the batter is uniform.

   Time: PT3M

6. Prepare Pan and Transfer Batter

   Lightly spray or butter a 9×13‑inch baking dish. Pour the batter into the pan, smoothing the top with a spatula.

   Time: PT2M

7. Bake the Sponge

   Place the pan in the preheated oven and bake for 30–35 minutes, or until the cake is puffed, golden, and a skewer inserted in the center comes out clean.

   Time: PT35M

   Temperature: 350°F

8. Prepare the Coconut Tres Leches Syrup

   While the cake bakes, melt 2 cans of sweetened condensed coconut milk in the microwave (about 2 minutes). In a large bowl whisk the melted milk with 2¼ cups full‑fat coconut milk, 1½ cups heavy cream, ½ tsp vanilla, and 2 Tbsp dark rum (optional).

   Time: PT7M

9. Cool the Cake Slightly

   Remove the baked cake from the oven and let it sit in the pan for about 25 minutes, until it is warm to the touch but not hot.

   Time: PT25M

10. Poke the Cake

    Using wooden skewers or a fork, poke holes evenly across the surface of the cake.

    Time: PT2M

11. Soak with Tres Leches Syrup

    Slowly pour the prepared coconut tres leches mixture over the cake, allowing it to soak in from the edges to the center.

    Time: PT3M

12. Chill to Absorb

    Cover the cake and refrigerate for at least 30 minutes (or up to several hours) so the sponge fully absorbs the syrup.

    Time: PT30M

13. Whip the Cream Topping

    In a chilled bowl, combine 2 cups cold heavy cream with ¼ cup powdered sugar. Whisk on low then increase to high until stiff peaks form, about 5 minutes.

    Time: PT5M

14. Spread Whipped Cream

    Evenly spread the whipped cream over the chilled, syrup‑soaked cake.

    Time: PT2M

15. Toast Coconut Garnish (Optional)

    Spread shredded sweetened coconut on a baking sheet and toast in the 350°F oven for about 5 minutes, stirring once, until golden.

    Time: PT5M

    Temperature: 350°F

16. Serve

    Sprinkle toasted coconut over the whipped cream, slice, and enjoy. Store leftovers as described below.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

18 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Cake Flour
• Instead of Large Eggs: egg substitute
• Instead of Granulated Sugar: coconut sugar
• Instead of Coconut Milk: Coconut cream diluted 1:1
• Instead of Vegetable Oil: melted butter
• Instead of Vanilla Extract: rum, almond extract
• Instead of Sweetened Condensed Coconut Milk: regular sweetened condensed milk (use 1 can)
• Instead of Full-Fat Coconut Milk: coconut cream diluted
• Instead of Heavy Cream: whipping cream
• Instead of Vanilla Extract: rum
• Instead of Dark Rum: rum extract
• Instead of Heavy Cream: whipping cream
• Instead of Powdered Sugar: granulated sugar powdered in blender
• Instead of Shredded Sweetened Coconut: unsweetened coconut, toasted

Equipment Needed

• Oven
• Mixing Bowl
• Whisk
• Stand Mixer
• Measuring Cups and Spoons
• 9x13‑Inch Baking Dish
• Cooking Spray or Butter
• Skewers or Fork
• Microwave
• Spatula
• Cooling Rack (optional)
• Electric Mixer (for whipped cream)
• Baking Sheet (for toasting coconut) (optional)

Critical Steps — Do Not Skip

• Preheat Oven
• Bake the Sponge
• Prepare the Coconut Tres Leches Syrup
• Soak with Tres Leches Syrup
• Whip the Cream Topping

Chef Tips from the Video

• Use room‑temperature eggs for maximum volume.
• Sift the flour and baking powder together to avoid lumps.
• For extra coconut aroma, replace half of the vegetable oil with melted coconut oil.
• A light dusting of cinnamon on the whipped cream adds a warm spice note.

Troubleshooting

Storage

Refrigerator: Cover tightly and store for up to 4 days.

Freezer: Freeze individual slices wrapped in plastic and foil for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Bake the sponge a day ahead, store it wrapped, and add the syrup and whipped cream just before serving.
• Whipped cream can be made up to 4 hours ahead; keep it refrigerated and re‑whisk briefly before spreading.

Frequently Asked Questions