Easy Coconut Tres Leches Cake Recipe

Coconut tres leches cake is a show stopping dessert that turns an ordinary cake into an ultra-moist, tropical treat.

Unlike most cakes, this recipe improves the longer it sits, as the cake absorbs a sweet, coconut-infused milk mixture that gives every bite a rich, creamy texture.

The blend of coconut milk, cream, and a hint of coconut extract brings a distinctive island flair to a Latin American classic.

If you love desserts that are easy to make, crowd-pleasing, and deliver intense coconut flavor, this coconut tres leches cake is a must-bake for your next celebration or gathering.

Ingredients Checklist

Before you start baking, make sure you have all the essentials for each stage. These ingredients combine to create a cake that is fluffy, decadent, and bursting with coconut flavor.

• For the Cake:

  • 1 box (15–18 oz) white or yellow cake mix (or homemade sponge cake; see note below)

  • 3 large eggs (at room temperature)

  • 1 cup whole milk (for boxed mix, or as directed)

  • 1/2 cup unsalted butter, melted (or vegetable oil)

  • 1 teaspoon vanilla extract

• For the Coconut Tres Leches Soak:

  • 1 can (14 oz) sweetened condensed milk

  • 1 can (12 oz) evaporated milk

  • 1 can (13.5–15 oz) full-fat coconut milk (shake well)

  • 1 teaspoon coconut extract (for extra coconut punch)

• For the Whipped Topping:

  • 2 cups cold heavy whipping cream

  • 1/3 cup powdered sugar (adjust to taste)

  • 1 teaspoon vanilla extract

• Garnishes and Extras:

  • 1–1.5 cups sweetened shredded coconut, lightly toasted

  • Lime zest, chopped pineapple, or fresh berries (optional, for serving)

Note:
For an ultra-light, authentic cake, consider making a homemade sponge or chiffon cake using separated eggs. This gives maximum absorption for the milk mixture. For ease and reliability, a boxed cake works beautifully.

Step-by-Step Instructions

This easy-to-follow method ensures your coconut tres leches cake turns out soft, saturated, and full of flavor every time.

1. Prepare and Bake the Cake

• Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.

• In a large mixing bowl, combine the cake mix, eggs, melted butter (or oil), milk, vanilla, and coconut extract. Beat on medium speed for 2–3 minutes until smooth and fluffy.

• Pour the batter into the prepared dish and smooth the top.

• Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

• Let the cake cool in the pan for at least 15–20 minutes.

2. Mix the Coconut Tres Leches Soak

• In a large pitcher or bowl, whisk together sweetened condensed milk, evaporated milk, coconut milk, and coconut extract until well combined.

• Optional: Warm the mixture slightly in the microwave or on the stovetop to make soaking even.

3. Poke and Soak the Cake

• Once the cake is warm (not hot), use a skewer, fork, or the handle of a wooden spoon to poke holes all over the cake—go deep, but not through to the bottom.

• Slowly and evenly pour the tres leches mixture over the entire cake. It will look like a lot, but the cake will absorb nearly everything.

• Let the cake rest at room temperature for 30 minutes, then cover and refrigerate for at least 4 hours (overnight is even better).

4. Make the Whipped Cream Topping

• Using a stand mixer or hand mixer, whip the cold heavy cream with powdered sugar and vanilla on medium-high until stiff peaks form.

• Spread the whipped cream evenly over the chilled cake.

5. Garnish and Serve

• Sprinkle generously with toasted coconut flakes. Add lime zest, pineapple, or berries for a pop of color and flavor if desired.

• Slice and serve chilled, straight from the pan.

Tips for Perfect Results

For a cake that impresses every time, keep these tips in mind:

• For Best Texture: Use a light, airy cake base (sponge or chiffon) to soak up the milk mixture. Don’t use dense pound cake or butter cake.

• Soaking Time: The longer the cake rests, the better the flavor and texture. Chill overnight for best results.

• Toasting Coconut: Toast coconut in a dry skillet or oven at 325°F until lightly golden. Stir often—coconut can burn quickly!

• Even Absorption: Poke holes close together for maximum milk absorption. Pour slowly to avoid flooding one area.

• Homemade Option: To make from scratch, beat 5 eggs (separate whites/yolks), whip whites to stiff peaks, and fold into a batter of yolks, sugar, flour, and coconut milk for a light sponge.

• Adjust Sweetness: Taste your whipped cream and adjust the sugar to preference; the cake itself is quite sweet from the soak.

Serving Suggestions

Coconut tres leches cake is best enjoyed cold and makes a perfect finale to any meal. Here are some ways to serve it:

• Classic: Simply sliced with extra toasted coconut on top.

• Tropical Twist: Top with fresh mango, pineapple, or passionfruit for added brightness.

• For a Crowd: Serve in individual cups or parfait glasses for parties.

• Garnished: Add a dollop of whipped cream and a sprig of mint, or a sprinkle of lime zest for color and tang.

Storage and Make-Ahead Advice

Proper storage keeps your cake fresh and delicious for days:

• Refrigeration: Always keep coconut tres leches cake chilled. Store covered with plastic wrap or a tight lid in the fridge for up to 4 days.

• Freezing: Freeze slices (without whipped cream) tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before topping and serving.

• Transporting: Keep chilled in a cooler if taking to potlucks or gatherings.

Final Thoughts

This coconut tres leches cake brings together the best of creamy, moist, and coconut-rich flavors for an unforgettable dessert that’s always a hit.

Its make-ahead nature means you can prepare it for parties, holidays, or any time you want to treat yourself or loved ones.

With these clear steps and expert tips, you’re guaranteed a coconut tres leches cake that’s not just good on day one—it gets even better the next! Enjoy every tropical, melt-in-your-mouth bite.