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Toasted Coconut Tres Leches Cake

You’re going to go crazy over this toasted coconut tres leches cake. To jazz it up I used creamy coconut milk, coconut rum, spiced rum, AND toasted coconut. This is the tres leches cake of your dreams!

Toasted Coconut Tres Leches Cake sliced on a small white plate.

COCONUT!

I feel like people either love it or hate it.

Me? I LOVE the stuff.

I hope you’re also in the same boat because I have a coconut recipe today and for Tuesday. It’s gonna get all coconut up in herrrrrre.

But then it’s gonna go savory again so don’t worry. It’s not a coconut takeover.

If you follow me on Instagram or IG stories you would know that I just got back from Mexico.

Was it fun? Yes.

Did I eat a lot? Yes.

Did I get drunk at happy hour and then FB live? Again, yes.

I told you all about that in my cantaloupe prosciutto Caprese salad post but in case you missed it I felt you needed to know about my drunken shenanigans.

#yolo <— sweet baby J let me never say that again. 

Toasted Coconut Tres Leches Cake in a 9x13 pan.

Now, while I was in Mexico I had some damn fine tres leches cake.

It was perfectly flavorful and instead of being topped with whipped topping, it has a hard sugary crust similar to what you would find on creme brulee.

I set out to make mine the same way BUT I couldn’t find my torch and let the dream die.

However, don’t fear because I made an alternate totally delicious topping that includes vanilla bean and toasted coconut. HECK YES!

Toasted Coconut Tres Leches Cake sliced on a plate.

If you have never had tres leches cake before you should know it’s a wet cake.

Not soggy (as it can be sliced, plated, and eaten with a fork) but wet.

You’re basically making a cake and pouring 3 different kinds of milk over the top.

Traditionally you would use sweetened condensed milk, evaporated milk, and heavy cream.

However, I took things a more tropical route and used coconut milk instead of heavy cream and threw in a few tablespoons of coconut rum and spiced rum.

It’s one heck of a twist on the classic tres leches cake.

Toasted Coconut Tres Leches Cake in 2 plates and in a pan.

I also think it’s important to really let your toasted coconut tres leches cake soak up all that milk goodness.

I made my cake, let it cool, poked a bazillion holes into the cake, poured over the milk mixture, and let it sit in the fridge overnight.

Then right before serving I slathered on my vanilla bean whipped topping and TONS of toasted coconut.

PLUS how perfect is this cake for the upcoming Cinco de Mayo? Or the upcoming weekend? Or the upcoming Monday?

Basically, this cake is perfect for all situations. #yollo <— ok that is the last time I’ll say that. I promise!

{Looking for more delicious cake recipes? Try my Roasted Strawberry Olive Oil CakeGreek Yogurt Grapefruit Poppy Seed CakeCream Sherry Bundt CakeApple Pie Coffee CakeChocolate Zucchini Date Cake or my Blueberry Fritter Cake}

You're going to go crazy over this toasted coconut tres leches cake. To jazz it up I used creamy coconut milk, coconut rum, spiced rum AND toasted coconut. This is the tres leches cake of your dreams!

Toasted Coconut Tres Leches Cake

Author: Brandy O’Neill – Nutmeg Nanny
You're going to go crazy over this toasted coconut tres leches cake. To jazz it up I used creamy coconut milk, coconut rum, spiced rum, AND toasted coconut. This is the tres leches cake of your dreams!
5 from 1 vote
Print Pin
Prep Time 20 minutes
Cook Time 25 minutes
Overnight Resting Time 12 hours
Total Time 12 hours 45 minutes
Servings 9 x13

Ingredients

For cake:

For milk mixture:

  • 14 ounces sweetened condensed milk
  • 5 ounces evaporated milk
  • 1/2 cup full fat coconut milk
  • 1 tablespoon coconut milk
  • 1 tablespoon spiced rum

For topping:

Instructions

For cake:

  • Preheat oven to 325 degrees F and spray a 9×13 pan with non-stick spray, set aside.
  • Separate egg whites from egg yolks.
  • Add the whites to the bowl of an electric mixer and whip on high until medium peaks have formed.
  • Carefully move the whipped whites from the mixer to bowl to a medium-sized mixing bowl, and set aside.
  • Wash out your electric mixer bowl and add your egg yolks, granulated sugar, and vanilla bean paste.
  • Mix together on medium-high speed for 5 minutes or until the mixture is light in color.
  • Fold in 1/3 of the egg whites and then gently fold in the remaining egg whites.
  • Lightly sprinkle the flour over the egg mixture and fold in until all the flour has been combined. Make sure to check the bottom of the bowl for any flour that might hang out at the bottom.
  • Once the mixture is fully combined add to the prepared pan and bake for 20-25 minutes until lightly browned around the edges and fully set in the middle.
  • Let the cake completely cool and poke the cake with a fork. I poked my cake about 100 times to create a lot of holes. Also, don't forget to poke around the edges of the cake.
  • Slowly pour the milk mixture over top of the cake and cover it with plastic wrap.
  • Add to the fridge and let the cake soak up the milk mixture overnight.
  • Once you're ready to serve the cake top it with whipped topping and toasted coconut.

For milk mixture:

  • Add all ingredients to a blender and mix together until smooth.
  • You can also whisk the mixture together if you don't want to blend. However, I like to use a blender because I like to blend the full-fat coconut milk together and measure it out so it's homogenized.

For topping:

  • In the bowl of an electric mixer add heavy cream and vanilla bean paste. Mix on high until fluffy.
  • Spread on top of the cake and top with toasted coconut.

Nutrition

Serving: 1g | Calories: 304kcal | Carbohydrates: 39g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 101mg | Sodium: 90mg | Sugar: 33g
Course Dessert
Cuisine Tex Mex
Keyword coconut milk tres leches cake, homemade tres leches cake, mexican cake, milk cake, toasted coconut cake
Did you try this recipe?Leave a comment and 5 star review!
Brandy

About Brandy!

I am a food lover and recipe developer bringing you delicious recipes that taste great and are easy to make! My food is inspired by travels around the world and my love of flavorful food. A list of things that make me happy: cats, Coke Zero, houseplants, and travel. Read more...

Recipe Rating




Christina

Tuesday 22nd of December 2020

Also, I just realized I didn't exactly fold it in, I just mixed it. ? what did I do to my cake?

P.S. I'm not a coconut fan. I only made it because my coworker likes coconut and wanted to make something for him since he was leaving us, so I hope he like it??

Christina

Tuesday 22nd of December 2020

Hi there! I just found this recipe on pinterest, tried to make it...and I put the flour in before folding in the egg whites ?. Can you tell me the difference between before/after folding in the egg whites? Thank you. Christina

Jodi K.

Friday 12th of October 2018

What can I use if I can't find vanilla bean paste at my supermarket? Recipe for a sub.? Thanks!

nutmegnanny

Friday 12th of October 2018

Hi Jodi! You can simply use vanilla extract in place of vanilla bean paste. The only difference will be that without the paste you'll be missing the little speckles of vanilla bean but it should taste almost exactly the same.

Erin @ Texanerin Baking

Thursday 4th of May 2017

This cake looks perfect in every way!

Krista

Sunday 30th of April 2017

Best cake ever! I want to take a bite from my screen!

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