Coconut Tres Leches Cake | Zoe Kelly



This tres leches cake keeps the evaporated and condensed milk but switches things up with coconut milk.


For the cake:
1 cup all-purpose flour
1/4 teaspoon cinnamon
6 large eggs, room temperature
1 cup granulated sugar
1 teaspoon vanilla extract

Milk mixture:
1 14-ounce can condensed milk
1/2 cup evaporated milk
1/2 cup coconut milk
Butter to cover baking pan

Preheat the oven to 325 degrees, and move the rack to the middle of the oven.

Grease a 9×13 baking pan until well coated. Sift the flour into a mixing bowl, making sure to remove any lumps. Add the cinnamon and set aside.

In two separate mixing bowls, divide the egg whites from the yolks. Add sugar and vanilla to the egg yolks and mix on high speed until smooth, about 3 to 4 minutes. Set aside.

On high speed, whip the egg whites until stiff peaks form, about 2 minutes.

Using a spatula, gently fold the egg whites into the egg yolk and sugar mixture.

Gently sprinkle the flour, about 1/4 cup at a time, into the eggs and fold until combined. Pour batter into the baking pan. Bake for about 20 to 25 minutes or until toothpick comes out clean.

While cake is baking, combine the “tres leches”— coconut milk, condensed milk and evaporated milk — in a clean mixing bowl and set aside.

Remove the cake from the oven and place on a wire cooling rack. Allow the cake to cool for about 15 minutes. Using a fork, poke holes throughout the cake. Slowly pour the tres leches mixture on top of the cake. Cover and refrigerate cake for at least 3 hours to overnight.

Plating tip: Cut cake into circles using a cookie cutter, top with lime zest whipped cream and coconut flakes for that extra tropical garnish.

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