Coconut Tres Leches Cake Recipe with Creamy Coconut Milk Soak

Aka, the only cake that ever really mattered.

If you had to choose one cake to keep forever, which would it be? For years my pick was red velvet, without question. Then I discovered tres leches cake and everything changed.

Tres leches is pure indulgence: lots of eggs, sugar and a trio of milks. Even though I still love cream cheese frosting, this cake dethroned red velvet for me. Its moist texture and rich, milky soak make it unforgettable.

Spiked Coconut Tres Leches Cake

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Author: Kita

Ingredients

• 1 cup flour
• 6 large eggs
• 1 cup sugar
• 1 14 oz can sweetened condensed milk
• 2/3 cup evaporated milk
• 1/2 cup unsweetened canned coconut milk
• 2 tbs dark rum – divided
• 1 cup shaved coconut
• 1 1/2 cups heavy cream
• 1 tbs powdered sugar

Instructions

• Preheat the oven to 325°F. Grease a 9×13-inch baking dish and set aside.
• Separate the eggs, placing yolks in one bowl and whites in another. If you have two mixer bowls, use them; otherwise plan to clean and dry the bowl between uses.
• Add the sugar to the yolks and beat on high until the mixture is pale, thick and smooth, about 5 minutes. Transfer the yolk mixture to a separate bowl. Clean and dry the mixer bowl, then beat the egg whites on high until soft peaks form, about 1½ minutes.
• Fold about one-third of the yolk mixture into the beaten whites to lighten them, then gently fold in the remaining yolk mixture until combined.
• Whisk the flour in a separate bowl, sprinkle it over the egg batter, and fold until no streaks remain. Take care not to overmix and deflate the batter.
• Pour the batter into the prepared pan and bake 20–25 minutes, until golden and pulling away slightly from the sides.
• Poke holes all over the cake with a skewer and let it cool for 15 minutes.
• In a large bowl whisk together the sweetened condensed milk, evaporated milk, coconut milk and 1 tablespoon of the rum. Pour the mixture evenly over the warm cake.
• Let the cake absorb the milks for about 45 minutes, then tightly wrap it in plastic and chill for at least 4 hours or overnight for best results.
• When ready to serve, toast the shaved coconut in a 325°F oven for 3–5 minutes, watching closely so it doesn’t burn. In a mixer bowl, whip the heavy cream with the remaining tablespoon of rum and the powdered sugar until stiff peaks form.
• Spread the whipped cream over the chilled cake, sprinkle with toasted coconut, slice and serve.

Notes

Recipe adapted from classic coconut tres leches preparations.

Nutritional information provided as an approximation and will vary based on specific ingredients used.

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This weekend I hiked a beautiful section of the Appalachian Trail called Annapolis Rock with a friend. A few hours in the fresh air cleared my head, though I returned with a fierce sunburn and a stronger appetite for future hikes. I left my phone on airplane mode most of the day and resisted the urge to post constant updates—an unfamiliar but welcome break from the impulse to share every moment.

Totally worth it. (I definitely earned a slice of this cake.)