Experience the magic of Tres Leches reimagined with tropical flair. This version features a light, airy sponge cake that acts as the perfect vehicle for a luxurious soaking syrup made with coconut milk, sweetened condensed milk, and evaporated milk.
The result is an impossibly moist, tender cake where every bite is infused with rich coconut flavor. Topped with a cloud of freshly whipped cream and a generous coating of toasted coconut, it’s a stunning, do-ahead dessert that’s guaranteed to impress at any gathering.
The Science of a Perfectly Soaked Cake
The brilliance of Tres Leches lies in its textural transformation. The sponge cake base is deliberately lean (made with separated eggs for maximum air) and contains minimal fat, creating a sturdy yet porous crumb with plenty of “holes” to absorb the milk mixture.
The “three milks” syrup is the heart of the dessert: evaporated milk and sweetened condensed milk provide richness and sweetness, while coconut milk (full-fat, not light) adds the signature tropical flavor and additional fat for luxurious mouthfeel. The key is pouring the syrup over the warm cake—the heat helps the cake absorb the liquid more readily.
The cake must then chill overnight, allowing the syrup to distribute evenly and the cake to set into its signature creamy, pudding-like texture. The whipped cream topping adds a final layer of richness and also seals in moisture.
Ingredients
For the Sponge Cake:
- 1 cup (125g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 5 large eggs, separated
- 1 cup (200g) granulated sugar, divided
- ⅓ cup (80ml) whole milk
- 1 teaspoon vanilla extract
- ½ teaspoon cream of tartar (optional, for stabilizing egg whites)
For the Coconut Tres Leches Soak:
- 1 (13.5 oz) can full-fat coconut milk, well shaken
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon vanilla extract or coconut extract
- 2 tablespoons rum or dark rum (optional)
For the Topping:
- 2 cups (480ml) heavy whipping cream, very cold
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups sweetened shredded coconut, toasted
Instructions
1. The Baked & Slightly Cooled Sponge Cake: Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. Sift together flour, baking powder, and salt. In a large bowl, beat egg yolks with ¾ cup sugar until pale and thick. Beat in milk and vanilla. Fold in dry ingredients.
In a separate clean bowl, beat egg whites (with cream of tartar if using) to soft peaks. Gradually add remaining ¼ cup sugar and beat to stiff peaks. Gently fold whites into yolk mixture. Pour into pan and bake for 25-30 minutes until golden and springy. Let cool in pan on a rack for 15 minutes (cake will still be warm).
2. The Combined Tres Leches Syrup: While cake bakes/cools, in a large pitcher or bowl, whisk together the full-fat coconut milk, evaporated milk, sweetened condensed milk, vanilla (or coconut extract), and optional rum until completely smooth and homogenous.
3. The Syrup-Soaked Cake (before chilling): Using a skewer or fork, poke deep, generous holes all over the surface of the warm cake, going all the way to the bottom. Slowly and evenly pour the tres leches syrup over the entire cake. The cake will appear to “drink” the liquid, and it may pool slightly before absorbing. Let the pan sit at room temperature for 30 minutes to absorb.
4. The Chilled & Fully Saturated Cake: After the initial soak, cover the cake pan tightly with plastic wrap. Refrigerate for at least 6 hours, but preferably overnight. When ready, the cake will have absorbed almost all the syrup, the surface will look matte and set, and it will be cold throughout.
5. The Whipped Cream Frosting: Just before serving, in a chilled bowl, beat the cold heavy cream, powdered sugar, and vanilla until stiff peaks form. Be careful not to over-whip.
6. The Finished & Decorated Cake: Spread the whipped cream evenly over the top of the chilled cake. Sprinkle the toasted coconut thickly and evenly over the entire surface, pressing gently to adhere. Slice and serve cold. For clean slices, dip your knife in hot water between cuts.
Pro-Tips for Tres Leches Success
- Use Full-Fat Coconut Milk: Shake the can well and don’t use “light” versions for maximum flavor and richness.
- Separate Eggs Carefully: Ensure no yolk gets into the whites, and use a perfectly clean bowl for whipping.
- Poke Thoroughly: Don’t be shy with the holes—more holes mean better absorption and a more uniformly moist cake.
- Soak a Warm Cake: Pouring the syrup over a warm cake (not hot or cold) is the ideal temperature for optimal absorption.
- Chill Overnight: This is non-negotiable. The cake needs time for the syrup to fully incorporate and the texture to set.
- Toast the Coconut: Toasting the shredded coconut in a dry skillet until golden brown adds a crucial nutty flavor and prevents it from being chewy.
- Whip Cream Just Before Serving: For the freshest texture and appearance, frost the cake right before you plan to serve it.
- Make-Ahead: The cake can be soaked and refrigerated (unfrosted) for up to 2 days. Toast the coconut ahead of time and store at room temperature. Frost and garnish up to 4 hours before serving. Store leftovers covered in the fridge.