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!

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!

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. 

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!

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!

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!

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.

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!

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 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}

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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!

Yield: 9x13 pan

Prep Time: 20 minutes plus overnight resting

Cook Time: 25 minutes

Total Time: 45 minutesplus overnight resting

Ingredients:

For cake:

  • 6 large eggs
  • 1 cup granulated sugar
  • 1 tablespoon vanilla bean paste
  • 1 cup all-purpose flour

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:

  • 1 cup heavy cream
  • 2 teaspoon vanilla bean paste
  • 1/3 cup toasted coconut

Directions:

For cake:
Preheat oven to 325 degrees and spray a 9x13 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, 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 minute 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 the cake and cover 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 with whipped topping and toasted coconut.

For milk mixture:
Add all ingredients to a blender and mix together until smooth.

Note: 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 cake and top with toasted coconut.

65 Responses to “Amish Peanut Butter Pie”

  1. #
    1
    Lauren at Keep It Sweet — November 20, 2013 at 7:20 am

    No wonder you thought about this pie for so long, it looks like peanut butter heaven!

  2. #
    2
    Audra | The Baker Chick — November 20, 2013 at 8:24 am

    I have been waiting to see this recipe since you posted a pic on instagram! I love peanut butter pie and this more subtle version sounds amazing. And is there anything cuter than “peanut butter nuggets?”

  3. #
    3
    Carla @ Carlas Confections — November 20, 2013 at 10:30 am

    I can seriously only imagine how amazing this pie tastes! I wish I had it in front of me right now! This one is definitely going to be made soon! 😀

  4. #
    4
    Jennifer | Bake or Break — November 20, 2013 at 10:59 am

    I love peanut butter pie, and this one looks amazing. I am now officially obsessed with “peanut butter nuggets.”

  5. #
    5
    Katrina @ In Katrina's Kitchen — November 20, 2013 at 1:24 pm

    Good God I need this in my life! This is my husband’s favorite pie. I kid you not he once sat down with a whole Amish pb pie and a fork. I wish I were kidding.

  6. #
    6
    Kaitlin @ I Can Cook That — November 20, 2013 at 1:30 pm

    This pie is no joke. It looks FANTASTIC!!

  7. #
    7
    Rachel @ Bakerita — November 20, 2013 at 2:13 pm

    This looks like one AMAZING pie, especially for a peanut butter lover like myself!

  8. #
    8
    Katrina @ Warm Vanilla Sugar — November 20, 2013 at 3:25 pm

    This PB pie looks unlike any other! It’s absolutely gorgeous!

  9. #
    9
    Tracey — November 20, 2013 at 8:13 pm

    Peanut butter pie? Those three words belong together! Sadly I don’t know if I’ve ever had a peanut butter pie. Clearly I am missing out, this looks amazing!

  10. #
    10
    Joanne — November 20, 2013 at 9:04 pm

    I do LOVE my peanut butter in full force, but I can see the nuances being amazing here! I’m just a little shocked that I’ve never even heard of this before!

  11. #
    11
    Stephanie F. — November 21, 2013 at 10:46 am

    This is a MUST make for Thanksgiving if not before. It absolutely sounds divine!

  12. #
    12
    Erin @ Dinners, Dishes and Desserts — November 21, 2013 at 6:17 pm

    You can just pass a spoon, and I will dive right in! I love everything about this – gorgeous too!

  13. #
    13
    sara — November 21, 2013 at 6:29 pm

    That pie looks SO good. I need to make some…maybe for Thanksgiving! 🙂

  14. #
    14
    Sylvie @ Gourmande in the Kitchen — November 22, 2013 at 1:57 am

    That’s a nice thick slice of pie!

  15. #
    15
    kita — November 24, 2013 at 9:46 am

    We are guilty of never checking out the Amish offerings. I think living so close, we just take it for granted. I love the look of this pie though and would love a slice for breakfast! 😀

  16. #
    16
    grace — November 25, 2013 at 4:34 pm

    superb! i haven’t seen a peanut butter pie quite like this one!

  17. #
    17
    Averie @ Averie Cooks — November 25, 2013 at 9:08 pm

    This pie is stunning. This is so me. PB, gooey center, tons of whipped cream. Pinned!

  18. #
    18
    Emily S H — November 27, 2013 at 10:01 pm

    Just in time for thanksgiving! Yum!

  19. #
    19
    Caroline Edwards — November 30, 2013 at 4:26 pm

    A pie specifically designated for the consumption of peanut butter?! This is my dream pie.

  20. #
    20
    Reeni — December 1, 2013 at 9:27 pm

    I’ve been waiting for this pie ever since I saw it way back when on Instagram! I can’t wait to make it!

  21. #
    21
    smartin — December 5, 2013 at 5:47 am

    I have try this pie twice now and each time it is absolutely delicious that is as I scoop it out of the pie tin and serve it like pudding! I cant get it to set up and be able to be sliced! please help me do this recipe justice and tell me what I am doing wrong!!!

    • nutmegnanny replied: — December 5th, 2013 @ 10:58 pm

      Hi Smartin! Sometimes you just need to let the pudding cook a little bit longer. You want it to be really thick that way when it sets up it will be really really thick. I’m going to add a note to the recipe letting people know about the cook longer tip. Also if you find that once the pudding cools and it’s not thick enough you can add it back to the stove to cook some more. You can also add more cornstarch if you are a really worried.

  22. #
    22
    Jessica S — April 27, 2014 at 6:15 pm

    I made this for my small group one night recently and it was a huge hit! I will definitely be making this again, it was really good. I expected it to be only subtly peanut buttery, but we thought it was quite peanut butter and so good. Thanks for this delicious recipe!

    • nutmegnanny replied: — April 27th, 2014 @ 11:22 pm

      Hi Jessica! I’m so glad you made the pie and loved it! Thank you for coming back and letting me know 🙂

  23. #
    23
    K Haller — June 8, 2014 at 11:48 pm

    This was an amazing pie! My daughter said it tasted like a fluffy piece of peanut butter heaven. I did not have time to make the pie crust, so I used a graham cracker crust instead. It turned out exactly like the photo and tasted scrumptious….loved it and will surely make again!

    • nutmegnanny replied: — June 9th, 2014 @ 12:08 am

      Hi K! Thank you so much for letting me know! I’m glad your daughter loved it 🙂 It’s my favorite as well.

  24. #
    24
    Liz — June 18, 2014 at 3:08 pm

    Thank you for the lovely recipe.

  25. #
    25
    Davonne Parks — November 1, 2014 at 8:50 am

    I made this pie yesterday for my husband’s birthday and he loved it! I used vanilla soy milk and earth balance butter in place of the dairy items. And, since my attempt at homemade dairy-free whipped cream flopped, I drizzled melted chocolate on the top instead. It was absolutely beautiful, delicious, and an overall huge hit! I’ll definitely make this pie again – thank you SO MUCH for sharing the recipe!

  26. #
    26
    Amy @ A Healthy Life For Me — November 4, 2014 at 7:52 am

    OH MY I live in Ohio and as a girl my family would travel to the Amish town and I remember this pie and the smelly cheese shop! But this pie is incredible and your picture looks exactly as I remember it as a girl.

  27. #
    27
    Aimee @ ShugarySweets — November 4, 2014 at 7:54 am

    Oh my gosh, I love Amish food…especially their peanut butter spread and their peanut butter pie. This looks awesome!!

  28. #
    28
    Cookin Canuck — November 4, 2014 at 8:43 am

    That is one gorgeous pie! I wish I had spent some time in Amish country when we lived on the east coast…it seems like such a different world.

  29. #
    29
    Nancy P.@thebittersideofsweet — November 4, 2014 at 9:47 am

    This pie looks amazing! The filling looks creamy and smooth!

  30. #
    30
    Heather // girlichef — November 4, 2014 at 10:06 am

    Want it. Need it. Love it.

  31. #
    31
    heather @french press — November 4, 2014 at 10:41 am

    where have I been – I have never had peanut butter pie. it look SO right up my alley

  32. #
    32
    Abby @ The Frosted Vegan — November 4, 2014 at 10:53 am

    I grew up a few hours from Amish country and I LOVED their pies! I am a sucker for peanut butter pie, so I’m all over this : )

  33. #
    33
    Jessica (Savory Experiments) — November 4, 2014 at 11:28 am

    That does look pretty amazing. I’m sure with using a pudding instead of thick cream you can eat more of it, too!

  34. #
    34
    Amanda @ The Kitcheneer — November 4, 2014 at 4:17 pm

    This pie is probably one of the most tempting pies I have ever seen! I must try this! And vanilla bean paste is definitely one of my favorite baking weapons!

  35. #
    35
    Lana@NevrEnoughThyme — November 4, 2014 at 4:39 pm

    In the area where I grew up, there was a large Mennonite community – very similar, but a little more modern than the Amish. They have the. best. food. ever. The Mennonite restaurant served a very similar peanut butter pie which was a huge local favorite! I can’t wait to try this recipe now. My mouth is drooling thinking about that peanut butter pie from down home 🙂

  36. #
    36
    Ashley @ Wishes & Dishes — November 4, 2014 at 5:27 pm

    I’d be in peanut butter heaven with this pie!! Thank you for the temptation during my diet! LOL

  37. #
    37
    Paula - bell'alimento — November 4, 2014 at 9:13 pm

    I haven’t had a pb pie in forever. I need to change that.

  38. #
    38
    Lora @cakeduchess — November 4, 2014 at 9:17 pm

    I still haven’t visited Amish country and I would love to mostly for their famous pies! This pie is a great idea for Thanksgiving…it looks divine!

  39. #
    39
    Nikki @ NikSnacks — November 4, 2014 at 11:14 pm

    I like your take on this pie. Thanks for sharing!

  40. #
    40
    Erin @ Texanerin Baking — November 5, 2014 at 6:04 am

    Peanut butter nuggets?! No wonder why I’ve always been fascinated by the Amish. 😉 (seriously, though, I’ve watched every Amish-related movie and documentary out there)

    This looks awesome. I love traditional peanut butter pie but I’m down for anything with something called peanut butter nuggets in there.

  41. #
    41
    Kim (Feed Me, Seymour) — November 5, 2014 at 7:44 am

    Oh man, this pie. This pie looks amazing!

  42. #
    42
    kellie @ The Suburban Soapbox — November 7, 2014 at 7:51 am

    I lived in Amish country for years and ate a lot of peanut butter pie. I definitely like your version much better with that little bit of whipped cream on top. 🙂

  43. #
    43
    Lauren @ Healthy Delicious — November 7, 2014 at 12:49 pm

    OMG I want to faceplant right into that!

  44. #
    44
    Robert Chasteen — December 25, 2014 at 6:14 am

    My wife’s has made this pie for years! It is delicious.

  45. #
    45
    Patricia Rhodes — July 11, 2015 at 10:46 pm

    I got this recipe from a diner in Ohio in the 1970’s. I used it for years, lost it in a move, and recognized it immediately when I saw your post. Thank you!

  46. #
    46
    Theresa — August 23, 2015 at 1:58 pm

    Hi, just stumbled across your site. am so glad I did. my son is a peanut butter lover! that’s an under statement! I will have to be making this for him. I am sure he will LOVE it! It does NOT have cream cheese in it! he says that just wrecks the peanut butter flavor. Thanks, SO much for sharing.

    • nutmegnanny replied: — August 23rd, 2015 @ 6:46 pm

      Hi Theresa! I hope your son loves the pie! Those little peanut butter nuggets are the best!

  47. #
    47
    Leslie — October 1, 2015 at 4:57 pm

    Thank you so much for sharing. 35 years ago I had a neighbor in Illinois that made this pie and I have been looking for this recipe since. Googling “peanut butter pie” never gave me the right recipes. The only difference is that my neighbor Bea put a meringue topping on it and popped it in the oven to brown. Can’t wait to taste this pie again and remember my good neighbor [who passed many, many years ago] Thank you for the recipe…and the memories!

  48. #
    48
    Erin M. — November 27, 2015 at 6:30 pm

    I made this for Thanksgiving and it is my new favorite pie. It is sooooo freaking delicious!! Thank you for the recipe!

    • nutmegnanny replied: — November 27th, 2015 @ 6:40 pm

      Hi Erin! I’m so glad you loved the pie. It is hands down my favorite pie!

  49. #
    49
    plasterers bristol — October 12, 2016 at 5:14 am

    This turned out delcious. One of my favorites a great recipe. Thanks for sharing.

    simon

  50. #
    50
    Erin — December 26, 2018 at 8:59 am

    This pie is amazing! Had an it be frozen without the whipped cream?

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