Coconut Tres Leches Recipe

Prepare and preheat

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan lightly with butter or nonstick spray and line the bottom with parchment paper if desired for easier removal.

Dry ingredients

In a medium bowl, whisk together 1.5 cups all-purpose flour, 1.5 tsp baking powder, and 0.5 tsp salt until evenly combined. Set aside.

Beat eggs and sugar

In the bowl of a stand mixer (or with a hand mixer), beat 5 large room-temperature eggs and 1 cup granulated sugar on high speed for 6–8 minutes until the mixture is pale, thick, and tripled in volume. The mixture should form ribbons when the beaters are lifted.

Fold in remaining cake ingredients

Gently fold in the dry flour mixture in three additions using a rubber spatula, taking care not to deflate the batter. After the flour is mostly incorporated, fold in 1/4 cup whole milk, 1 tsp vanilla extract, and 2 tbsp melted cooled unsalted butter until homogeneous and no streaks remain.

Bake

Pour the batter into the prepared 9x13 pan and smooth the top. Bake in the preheated oven for 20–25 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

Cool and poke holes

Remove the cake from the oven and allow to cool in the pan on a wire rack for 10 minutes. Using the end of a wooden spoon or a skewer, poke holes evenly across the warm cake (about 20–30 holes) so the milk mixture can absorb. Let cool another 10 minutes while you prepare the tres leches mixture.

In a medium bowl, whisk together 1 cup evaporated milk, 1 cup sweetened condensed milk, 1 cup unsweetened canned coconut milk, and 1/2 cup cream of coconut until smooth and well combined. Taste and adjust sweetness if desired (cream of coconut is sweet; if you prefer less sweet, reduce cream of coconut to 1/3 cup and add 2 tbsp coconut milk).

Slowly pour the tres leches mixture evenly over the warm cake, starting at one corner and allowing the liquid to sink in before adding more. Pour in thirds, waiting 5 minutes between additions to let the cake absorb. After all the mixture is added, cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to fully saturate the cake.

About 30 minutes before serving, chill a mixing bowl and beaters in the freezer for 10–15 minutes. Pour 1.5 cups very cold heavy cream into the chilled bowl and add 2 tbsp powdered sugar and 1/2 tsp vanilla extract.

Whip the cream on medium-high speed until soft peaks form, then continue briefly to firm peaks. Be careful not to overbeat. Fold in 1/2 cup toasted unsweetened shredded coconut gently so it is evenly distributed.

Remove the cake from the refrigerator. Spread the coconut whipped topping evenly over the chilled, soaked cake using an offset spatula. Return to refrigerator until ready to serve.

Toast 1/4 cup flaked coconut in a dry skillet over medium heat, stirring frequently, until golden brown (about 2–4 minutes). Watch closely to avoid burning. Cool completely.

Sprinkle the toasted flaked coconut over the whipped topping and add coconut ribbons or cherries if desired. Slice into 12 even pieces and serve chilled. Store any leftovers covered in the refrigerator for up to 4 days.