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Coconut and Lime Tres Leches Cake

2023-02-20 - Written by: Emily J. Miller

cake tres leches coconut

Coconut and Lime Tres Leches Cake

A moist coconut cake soaked in a mixture of three milks, topped with a layer of whipped cream and toasted coconut flakes.

Coconut and Lime Tres Leches Cake

Servings

Serves 8-10 people

Ingredients

For the cake:

  • 1 1/2 cups (190g) unsalted butter, softened
  • 1 3/4 cups (210g) granulated sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (120g) unsweetened shredded coconut
  • 1/2 cup (60g) freshly squeezed lime juice

For the tres leches:

  • 1 cup (240ml) evaporated milk
  • 1 cup (240ml) heavy cream
  • 1 cup (240ml) whole milk
  • 2 tablespoons unsalted butter, softened
  • 2 teaspoons pure vanilla extract

For the whipped cream and toasted coconut flakes:

  • 1 cup (200g) heavy cream
  • 2 tablespoons granulated sugar
  • 1/4 cup (30g) unsweetened shredded coconut
  • 1 tablespoon unsalted butter, softened

Instructions

Preheat oven:

Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.

Make the cake:

In a medium bowl, whisk together flour, baking powder, and salt. Set aside. In a large mixing bowl, use an electric mixer to beat the butter until creamy, about 2 minutes. Gradually add the sugar and continue beating until light and fluffy, about 3 minutes. Beat in the eggs one at a time, followed by the vanilla extract. With the mixer on low speed, gradually add the flour mixture and mix until just combined. Stir in the unsweetened shredded coconut and lime juice.

Divide the batter:

Divide the batter evenly among the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

Prepare the tres leches:

In a large measuring cup, whisk together the evaporated milk, heavy cream, whole milk, butter, and vanilla extract. Pour the mixture over the cooled cake layers and refrigerate for at least 2 hours or overnight.

Make the whipped cream and toasted coconut flakes:

In a medium bowl, whip the heavy cream until soft peaks form. Gradually add the granulated sugar and continue whipping until stiff peaks form. Stir in the unsweetened shredded coconut and softened butter.

Assembly

  • Once the cake is soaked with the tres leches mixture, place one layer on a serving plate or cake stand.
  • Spread a layer of whipped cream over the top of the cake.
  • Repeat this process two more times, ending with a layer of whipped cream on top.
  • Sprinkle toasted coconut flakes over the whipped cream and serve chilled.