Can I make coconut tres leches cake ahead of time?

Yes. Assemble the cake, pour the milk mixture over it, cover, and refrigerate up to 2 days. Add whipped cream and toasted coconut just before serving.

What's the difference between sweetened and unsweetened coconut milk in this recipe?

This recipe uses full-fat coconut milk (canned, unsweetened) for the milk mixture. The sweetened condensed and evaporated milks provide sweetness, so unsweetened coconut milk keeps the balance.

How do I know when the cake base is done baking?

Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs, usually 25–30 minutes. The cake should spring back when lightly touched.

Can I use shredded coconut instead of coconut extract?

Toasted shredded coconut is used as a topping, but coconut extract adds flavor throughout the cake. You can reduce extract slightly if using extra toasted coconut in the batter, but extract is recommended for authentic flavor.

Should I refrigerate tres leches cake before serving?

Yes. Chill for at least 2–4 hours after pouring the milk mixture so the cake fully absorbs the liquids and flavors meld. Serve cold.

Coconut Tres Leches Cake with Toasted Coconut

Name: Coconut Tres Leches Cake with Toasted Coconut
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

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Coconut Tres Leches Cake with Toasted Coconut | 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.