I want to start this post by personally apologising to everyone who hates the word ‘moist’ but there really is no better way to describe this Coconut Tres Leches Cake. I’ve made a lot of cakes in my time, but this is one I keep coming back to again and again. While it’s definitely one of my favourites, it’s also a total crowd-pleaser. Once you try this, you might start finding excuses to make it all the time!
What is a Tres Leches Cake?
Also known as pastel de tres leches, this delicious and beloved cake originates from Latin America. The name literally translates to “three milks,” referring to the trio of liquids poured over the cake after baking. The result? A melt-in-your-mouth cake that’s unlike anything else.
Traditionally, the milk mixture includes:
- Whole milk to add moisture and help balance the richness
- Sweetened condensed milk to brings sweetness, body and that signature creamy flavour (this one is non-negotiable for me!)
- Evaporated milk to give creaminess without extra sweetness
However, I more often than not, I like to swap the evaporated milk for coconut milk. It brings a subtle tropical note that pairs beautifully with almost any fresh fruit. I’ve used fresh berries today because they are so abundant and gorgeous at the moment! The coconut milk gives the cake a delicious flavour and makes it feel perfect for spring and summer gatherings.
And while I love a classic, there’s definitely room to play with flavours here. I’ve seen versions made dairy-free with plant milks, or even infused with flavours like chai or matcha for a fun twist on tradition… as long as you keep that condensed milk (or a dairy free version) in the mix, you can’t go wrong!
Some tres leches recipes use an angel food cake base for an ultra-light, airy texture, but I prefer a butter cake base. The butter and eggs give it more structure, so it soaks up the milk mixture beautifully without ever turning soggy. It’s also really simple to make and slices beautifully for serving. My Coconut Tres Leches Cake is also perfect to make ahead of time – in fact it tastes even better that way!
Once your cake has cooled a little, use a thin skewer to poke as many tiny holes as you can all over the top. This helps the milk mixture soak right in. Whisk together your three milks and slowly pour them over the cake. It will look like a lot of liquid (because it is) but don’t panic! The cake will gradually drink it up over several hours (and even better, overnight). The result is a beautifully moist, creamy texture that’s absolutely worth the wait. Just be sure to place a plate or tray under the tin, as a little of the mixture may drip if your tin isn’t completely leak-proof.
Topped with a cloud of whipped cream and fresh berries, this cake feels indulgent but still light and fresh. Of course, you could use any of your favourite fruits too. Mango, passionfruit, sliced peaches or fresh cherries would taste incredible! Perhaps some grated chocolate, toasted coconut or swirled caramel, or keep it traditional and add a sprinkle of ground cinnamon.
I brought this cake to my cousin’s place for dessert a few weeks ago and it received rave reviews all around, and a request to make it again at Christmas lunch! Make sure to let me know if you try this one by leaving me a comment below or tagging me on Instagram!
Related Post: Lamington Tres Leches Cake
Coconut Tres Leches Cake
A creamy Coconut Tres Leches Cake soaked in three milks for the ultimate moist, melt-in-your-mouth texture. Totally crowd-pleasing!
Ingredients
- 180 g butter softened
- 1 cup caster (superfine) sugar (220g)
- 1 tablespoon vanilla extract
- 1 tablespoon coconut extract
- 5 eggs
- 1½ cups self raising flour, sifted (225g)
- 1 cup milk (250ml)
- 1 cup sweetened condensed milk (250ml)
- 1 cup coconut milk (250ml)
- 2 cups pouring cream, to serve (500ml)
- Fresh berries, to serve
Instructions
- Preheat oven to 180ºC (350ºF). Place the butter and sugar in an electric mixer and beat for 8–10 minutes or until pale and creamy. Add vanilla and coconut extracts and beat to combine.
- Add the eggs, one at a time, beating well after each addition. Gradually add the flour and beat until just combined.
- Spoon the mixture into a lightly greased 20cm cake tin lined with non-stick baking paper and bake for 30–35 minutes or until cooked when tested with a skewer.
- Allow cake to cool slightly and do not remove from the cake tin. Place a plate or tray underneath.
- Using a skewer, make holes all over the top of the cake. Place the milk, condensed milk, coconut milk and remaining vanilla in a jug and mix well to combine.
- Gradually pour the milk mixture over the cake and refrigerate for at least 2-3 hours (but preferably overnight) or until the milk mixture is absorbed. Place the cream in a bowl and whisk until soft peaks form. Top the cake with the cream and fresh berries. Store any leftover cake in an air-tight container in the fridge for 2-3 days.
Recipe Notes
Adapted from Donna Hay