- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Serves
- 12
Ingredients
What you’ll need — tap to tick off as you go
- 150 g
- 120 g
- 6 g
- 1 g
- 60 ml
- 1 tsp
- 400 ml
- 397 g
- 354 ml
- 200 ml
- 30 g
Process
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Heat the oven to 175°C. Grease a 23 x 33 cm baking dish and line the base with baking paper.
Separate the 5 eggs. Beat the yolks with 50 g caster sugar until pale and thick, then stir in 60 ml whole milk and 1 tsp vanilla extract.
Sift 120 g plain flour, 6 g baking powder and 1 g salt over the yolk mixture and fold gently until just combined.
In a clean bowl, whisk the egg whites to soft peaks, then add 100 g caster sugar a spoonful at a time and whisk to stiff, glossy peaks.
Fold one third of the egg whites into the batter to loosen it, then fold in the rest in two additions until no white streaks remain.
Pour the batter into the prepared dish and bake for 22–25 minutes, until golden and springy and a skewer comes out clean. Cool in the dish for 10 minutes.
Whisk 400 ml coconut milk, 397 g sweetened condensed milk and 354 ml evaporated milk until smooth to make the tres leches soaking liquid.
Poke the warm cake all over with a skewer, then ladle the coconut milk mixture over it slowly, letting each addition soak in before adding more.
Cover and refrigerate for at least 4 hours, preferably overnight, so the cake absorbs all the liquid.
Whip 200 ml chilled coconut cream to soft peaks and spread over the chilled cake. Scatter with 30 g toasted desiccated coconut before serving.
Kitchen notes
Kitchen notes
- The most common mistake is soaking a cold cake: pour the tres leches mixture over the cake while it is still warm so the sponge drinks it in evenly instead of pooling on top.
- Do not overbake the sponge. It should be just set and springy; a dry cake will not absorb the milk properly and will stay crumbly.
- Chill the coconut cream and the bowl for at least 2 hours before whipping, otherwise it will stay liquid and slide off the cake.
- Add the soaking liquid in three or four additions rather than all at once, waiting a few minutes between each, to avoid a soggy bottom.
Substitutions
- coconut milk→extra evaporated milk for a plain tres leches
- coconut cream→whipping cream whipped with 1 tbsp sugar
- caster sugar→granulated sugar blitzed briefly in a blender
- desiccated coconut→toasted flaked almonds
Storage & reheating
Store the cake covered in the baking dish or an airtight container in the fridge for up to 4 days; it actually improves after 24 hours as the sponge absorbs more liquid. It does not freeze well because the soaked sponge turns watery on thawing. Serve cold straight from the fridge, or let it stand at room temperature for 10 minutes if you prefer a softer crumb.
FAQ
The questions we get asked most
Why is my coconut tres leches cake soggy or falling apart?
You likely poured all the milk mixture over at once or used a sponge that was too thin. Add the liquid in three or four rounds, waiting until each is absorbed, and use a dish that holds the cake snugly. Chilling for at least 4 hours sets the structure so slices hold their shape.
Can I make coconut tres leches ahead of time?
Yes, it is best made the day before serving. Soak the cake, cover it, and refrigerate overnight; the flavour deepens and the texture becomes more uniform. Add the whipped coconut cream topping only a few hours before serving so it stays fluffy.
How do I know when the sponge is baked?
The top should be evenly golden and spring back when lightly pressed, and a skewer inserted in the centre should come out clean, about 22-25 minutes at 175°C. Do not wait for a deep brown colour, as that means it is overbaked and will not soak up the milk well.
Can I use light coconut milk instead of full-fat?
Full-fat canned coconut milk gives the creamiest result and the best coconut flavour. Light coconut milk works but the soaking liquid will be thinner and less rich, so the cake may taste more like plain tres leches. If using light, reduce the total liquid by about 60 ml to avoid an overly wet cake.
Why did my coconut cream topping turn runny?
Coconut cream only whips when it is very cold. Chill the can overnight, scoop out only the thick solid cream, and whip it in a cold bowl. If it still looks loose, refrigerate the whipped cream for 20 minutes and whip again briefly.
Can I freeze coconut tres leches cake?
Freezing is not recommended because the soaked sponge releases water as it thaws and becomes mushy. If you must, freeze individual slices wrapped tightly for up to 1 month and thaw overnight in the fridge, but the texture will be softer than fresh. It is better to make and eat it within 4 days.
Is coconut tres leches gluten-free?
Not as written, because it uses plain wheat flour. You can swap in a 1:1 gluten-free plain flour blend, but choose one that already contains a binder such as xanthan gum. The sponge will be slightly more delicate, so handle it gently when pouring over the milk mixture.
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