Coconut Tres Leches Cake

This cake is full of coconut flavor. This would also taste great topped with dulce de leche.

Coconut Tres Leches Cake


For the Cake

  • 3 1/2 c. all-purpose flour
  • 2 c. granulated sugar
  • 1 tbs. baking powder
  • 1/2 tsp. kosher salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • 1 c. salted butter, softened and diced
  • 1 c. coconut heavy cream, divided use
  • 4 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1 tsp. vanilla extract
  • 1/2 tsp. coconut extract

For the Milk Soak

  • 1 13.5 oz. can coconut heavy cream
  • 1 12.2 oz. can evaporated coconut milk
  • 1 11.25 oz. can sweetened condensed coconut milk
  • 1 tsp. vanilla
  • 1 tsp. ground cinnamon

For Topping the Cake

  • 1 13.5 oz. can coconut heavy cream, chilled
  • 1 tbsp. granulated sugar
  • 10 oz. fresh mango, diced
  • ground cinnamon for topping
Coconut Tres Leches Cake

For the Cake

Preheat the oven to 350 degrees Fahrenheit. Sift together the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves. Beat the flour mixture with the butter until the butter is incorporated into the mixture. Scrape the bowl.

In a small bowl, beat together the 1/2 the coconut heavy cream, eggs, egg yolks, vanilla extract, and coconut extract.

Add the egg mixture to the flour mixture and beat until combined. Scrape the bowl, then add the remaining coconut heavy cream and mix until just combined. Pour batter into a greased 9×13 baking pan. Bake for 45-50 minutes until an inserted toothpick comes out clean with a few moist crumbs. Set cake aside to cool.

For the Milk Soak

Whisk together the heavy coconut cream, evaporated coconut milk, sweetened condensed coconut milk, vanilla, and cinnamon. Once cake is completely cooled, poke the cake full of holes using a fork or wooden skewer. Pour the milk mixture over the cake. Cover cake and refrigerate for at least six or before serving. The more soak time is better.

For Topping the Cake

In a cold bowl, whip the coconut heavy cream and granulated sugar until soft peaks form. Spread the whipped cream over the cake. Place diced mangoes on top of the cream and sprinkle with the ground cinnamon.

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