Can I make this cake a day ahead?

Yes. This cake is best made 1–2 days ahead, as the milk mixture needs time to fully soak into the sponge. Cover and refrigerate after assembly.

What does full fat coconut milk do in this recipe?

Full fat coconut milk adds richness and coconut flavor to both the cake batter and the three-milk soaking mixture. Do not use lite coconut milk.

How do I toast coconut for the topping?

Spread unsweetened shredded coconut on a baking sheet and toast at 325°F for 5–7 minutes, stirring halfway, until golden and fragrant. Watch closely to avoid burning.

Can I use sweetened shredded coconut instead of unsweetened?

You can, but it will add extra sugar and mask the coconut flavor. Unsweetened coconut is recommended for balance with the sweetened condensed milk.

Should I poke holes in the cake before pouring the milk mixture?

Yes. Poke holes all over the cooled cake with a fork or skewer to help it absorb the three-milk mixture evenly.

Coconut Tres Leches Cake Recipe

Name: Coconut Tres Leches Cake Recipe
Prep time: 35 min
Cook time: 45 min
Total time: 4 h 20 min
Yield: 16 servings
Cuisine: Latin American
Ingredients: 1 (14 oz) can sweetened condensed milk; 1 (12 oz) can evaporated milk; 1 tsp vanilla extract; 2 cups (10 oz) all-purpose flour; 2 tsp baking powder; 1 tsp salt; ½ tsp cinnamon; 1 stick unsalted butter (8 tbsp); 1 cup full fat coconut milk; 4 eggs; 1 cup sugar; 1 cup heavy cream, cold; 1 tsp coconut extract; ¼ cup toasted coconut, to garnish

CookOSBeta

Coconut Tres Leches Cake Recipe | CookOS

Ingredients

1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
1 tsp vanilla extract
2 cups (10 oz) all-purpose flour
2 tsp baking powder
1 tsp salt
½ tsp cinnamon
1 stick unsalted butter (8 tbsp)
1 cup full fat coconut milk
4 eggs
1 cup sugar
1 cup heavy cream, cold
1 tsp coconut extract
¼ cup toasted coconut, to garnish

14 Ingredients

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Instructions

1
In a medium bowl stir together the sweetened condensed milk, evaporated milk, and 1 tsp vanilla extract; set bowl aside.
2
Grease two Suvie pans and set aside. In a medium bowl, whisk flour, baking powder, salt, and cinnamon together.
3
Heat butter and coconut milk in a heat-safe bowl in the microwave until butter is melted, about 2 minutes total, stirring every 30 seconds; set aside to cool slightly while mixing the remaining ingredients.
4
Place eggs in the bowl of a stand mixer fitted with a whisk attachment, whisk eggs for 2 minutes on medium speed. Slowly add sugar, increase speed to medium high, and whip until glossy and thick, about 6 minutes.
5
Reduce speed to low and slowly add ⅓ of the milk mixture. Once incorporated, add ⅓ of the flour, scraping down the bowl as needed. Repeat alternating milk and flour until both have been incorporated. Use a spatula to stir one final time, ensuring no pockets of flour remain. Scrape batter into the prepared pans, insert pans into Suvie, input settings, and cook now or schedule.
6
Bake at 350°F for 45 minutes (for Suvie 2.0, Bake at 400°F) in both zones.
7
Remove pans from Suvie and let cool for 10 minutes. Poke holes all over the cakes with a skewer or chopstick, making sure to poke all the way to the bottom of the pan. Pour the reserved milk mixture slowly over the cake, allowing mixture to be absorbed before pouring on more. Transfer pans to the fridge for at least 3 hours or up to 24.
8
Just before serving, beat the heavy cream and coconut extract together in the bowl of a stand mixer with a whisk attachment until stiff peaks form, about 4 minutes.
9
Remove cake from pans and top with whipped cream. Sprinkle toasted coconut over the whipped cream and serve.