Coconut

Coconut Tres Leches

Name: Coconut Tres Leches
Prep time: 30 min
Cook time: 30 min
Yield: Makes One 9x13 cake
Cuisine: Mexican
Ingredients: 1 1/4 cups all-purpose flour; 1/4 cup coconut flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter (1 stick), plus more for the pan; 1 tablespoon honey; 5 large eggs; 3/4 cup sugar, plus 2 tablespoons; 1 teaspoon vanilla; 13 1/2 ounce can coconut milk; 14 ounce can sweetened condensed milk; 1 1/2 cups whole milk; 1 pint heavy whipping cream; 2 teaspoons lime zest (zest from 1 lime); 1 cup sweetened shredded coconut

by: aargersi

June 21, 2021

21 Ratings

Photo by James Ransom

Prep time 30 minutes
Cook time 30 minutes
Makes One 9x13 cake

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Author Notes

I started making tres leches because it is my neighbor's favorite thing and I like her. I started with Martha Stewart's recipe which is a great jumping off point -- but it is not as juicy as a traditional tres leches, which you will find resting in a shallow lake of sweet milk. So I adjusted up for that, and here I have swapped in some coconut, some lime (because it is one of coconut's BFFs) and I used Tahitian vanilla which is a bit more floral than Mexican (but if you can't find it, go with whatcha got). It's rich and milky and coconutty and good. Ask the neighbors. —aargersi

Test Kitchen Notes

WHO: The same cook who brought us a knock-out Thanksgiving turkey also has dessert in the bag. We can't say we're surprised.
WHAT: A tropical, decadent take on a classic.
HOW: Make a simple batter, bake, pour a milk mixture over your cake, and watch as it drinks it all in.
WHY WE LOVE IT: How could we not love this? If you need any more convincing than the title, we'll say this: the day after we made this cake, a Food52 staffer had this for breakfast and lunch. And she wasn't the only one. —The Editors

Test Kitchen-Approved
Your Best Coconut Contest Winner

What You'll Need

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Coconut Tres Leches

Ingredients

1 ¹/₄ cups all-purpose flour
¹/₄ cup coconut flour
1 teaspoon baking powder
¹/₂ teaspoon salt
¹/₂ cup unsalted butter (1 stick), plus more for the pan
1 tablespoon honey
5 large eggs
³/₄ cup sugar, plus 2 tablespoons
1 teaspoon vanilla
13 1/2 ounce can coconut milk
14 ounce can sweetened condensed milk
1 ¹/₂ cups whole milk
1 pint heavy whipping cream
2 teaspoons lime zest (zest from 1 lime)
1 cup sweetened shredded coconut

Directions

Heat the oven to 350°F. Butter a 9x13 baking dish. Melt the butter and honey together and set aside.
Whisk the flours, salt, and baking powder together in a medium bowl.
Beat the eggs, sugar, and vanilla in a larger bowl until everything lightens in color and is nice and smooth. Now on lower speed or with a gentler arm, beat in the flour in 2 additions until the batter is just smooth. Fold in the butter and mix until it is just fully incorporated. Pour the batter into the pan and bake 25-30 minutes, rotating cake once halfway through, until it is golden and a toothpick comes out clean. This is going to look like a sort of shallow cake. Don't worry.
While the cake bakes, mix the three milks (tres leches) together and also spread the coconut out on a baking sheet. When the cake comes out, pop the coconut into the oven to toast. Check and stir every 3-4 minutes. It should only take 8-9 minutes to get golden brown.
Use a toothpick to poke little holes all over the warm cake. Now pour the milk over it—slowly. It is going to look like a LOT of milk and you are going to want to panic. Don't. My cake actually floated up like a raft briefly! But pour it all on and wait -- 95% of that milk is going to adsorb into the cake and the rest is that lake you are looking for. Allow the cake to cool completely, and the toasted coconut as well.
Now whip the cream, 2 tablespoons of sugar, and lime zest together until stiff peaks form. Spread the cream over the cake, then sprinkle the coconut over top. You can dig in right now, our keep it in the fridge for 3-4 days, though I doubt it'll last that long.

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209 Reviews

Christine F. August 30, 2023

I think a tres leches cake is the most perfect of perfect cakes! Made this cake and loved it, but every time I make this kind of cake it never seems to soak up all the liquid. I think part of the issue is that the bottom and the edges of the cake are "too stuck" to the bottom and sides of the pan, not allowing the milks to run through and under the cake. Any thoughts or suggestions? I butter the dish as instructed in the recipe.

aargersi August 30, 2023

Hi Christine! The cake is actually supposed to sit in a bit of a puddle of milky goodness … around here that’s a sign of a well-soaked cake! Mine never sticks, sometimes it even floats up on the milk for a while before sinking down! I am so glad you like it!

Megeanann June 8, 2022

This was a beautiful recipe, I did basically what the recipe said just whipped a little longer on somethings & used a little less of some ingredients to suit our liking but this sponge with the coconut/lime flavor was genius 👌, spot on, thank u for sharing this with us

cms1951 February 8, 2022

This is a really great tres leches recipe. Have made it multiple times. Always completely gone at end of party.

jcasare November 6, 2021

Making this AGAIN, because it's soooo good. Noticing that the sugar amount is 3/4 cup and 2 tablespoons but the directions read "beat eggs sugar and vanilla". I think it should read, " beat eggs. 3/4 cup sugar and vanilla". And then the extra 2 tablespoons are for the whipped cream. That could be clearer.

AntoniaJames June 21, 2021

aargersi, hope you're doing well!

Would you be so kind as to edit the ingredient list to delete the first "ounce" for the entry for sweetened condensed milk? That's caused a bit of confusion.

Thanks so much. ;o)

aargersi June 21, 2021

Hi AJ! Fixed! Hope you’re well too! All is groovy in my corner of Central Texas 🙂

AntoniaJames June 22, 2021

Thank you, darling. ;o)

charles May 31, 2021

I thought this was okay, but not too special. I can definitely see it polarizing for people as it is a wet cake. For me it has a lot of promise, but just isn't there yet. I think I would add a few more ingredients to help enhance the flavor. You could go a little more Asia influence and I think some ginger could make it interesting, or some nutmeg or a splash of grand marnier, could go nice with the coconut and vanilla. Pineapple to go with the lime zest and coconut also seems like a good option.

I also feel it needs another texture. Some almond slivers or pistachios would definitely be added to the top next time. I'm not sure if I would make this again, but if I did I would use the recipe as a base and really take it my own direction.

tally T. March 3, 2021

Well, this is a new favorite. So easy, with just the right amount of coconut and the slightest hint of lime. Insanely good and so easy!m

Laura December 13, 2020

Make it once, crave it forever. I can not stop thinking about this cake.

Nathalie P. July 17, 2020

I did not like this recipe at all. I ended up throwing away the cake.

Jill E. April 23, 2020

This cake is amazing. I used regular flour as I didn’t have reg flour, and I made it in a rounded springform pan, which I recommend. Also, adding a layer of strawberries between the cake and whipped cream layer would be divine.

Mary B. August 22, 2019

Amazing

Samia J. May 15, 2019

Do you think I can use coconut cream rather than coconut milk? Will it make it too mushy when baking? Also, how many days in advance can you make this cake without it getting mushy?

GrannyGo May 16, 2019

I actually used coconut cream instead of coconut milk and it was great! Just so you know, the milks are not part of the baking process...they are poured over the cake after it is baked. I reduced the amount of milk (see my comments below) and also changed the AP flour to almond flour.

GrannyGo May 15, 2019

I made this for a neighbor's birthday who is a coconut maniac. A party guest was gluten-free so I adapted the recipe by substituting almond flour the the all-purpose flour. It worked out well. I was afraid the almond would bot absorb as well as the all-purpose, so I reduced the whole milk to 1/2 cup. I assumed that this recipe has a typo ("1 ounce 14 ounce can sweetened condensed milk") and used the whole can instead. The cake absorbed the milk mixture very well and it still had the "lake" effect. Everyone who ate it raved about the cake. Thank you for a fabulous recipe!

Adrienne I. September 29, 2018

I made this and let it soak for 3 hours, but it still left me with 3/4 cups of milk floating on the top. I drained 1/2 a cup out before topping with the whipped cream. There was still a substantial amount of liquid left, which kind of made some of the whipped cream kind of soupy as I spread it on the top. I might make this again with 1/2 cup less of the whole milk. Or I might double the recipe since the cake was so thin.

Bub November 2, 2018

It is very important to pour on the milk mixture when it is still warm, or this exact thing will happen.

Danielle B. July 1, 2018

I would double the recipe next time. Bc the 9x13 pan is too big!
Also, the recipe should say to mix the eggs and sugar until a fluffy meringue like state. Then fold in the rest of the ingredients.

Martin January 19, 2019

Yes, yes and yes! "...the recipe should say to mix the eggs and sugar until a fluffy meringue like state". I did this the first time and it turned out well. Then I tried again and, thinking maybe I'd not followed the recipe correctly, I didn't mix it as much. The result was sad. It was not spongey enough to absorb the liquid.

mshlm May 25, 2018

Are there any adjustments for high altitude?

tally T. March 3, 2021

Made this at 5,000 ft exactly as written, no problem. Be sure to beat the eggs and sugar til light and smooth (thickened slightly).

Tucker &. May 25, 2018

Sounds great. Can you give me an idea about how many servings? Thanks.

ihaventpoisonedyouyet May 25, 2018

In my house it served only one. Me. I had to kill everyone else who attempted to approach the cake.

In other less selfish homes it would easily serve 10.

Kathy V. April 9, 2018

If I wanted to make this Tres Leches of dairy-free, would it be tastier using almond milk or soy milk as a substitute for the whole milk? Or any other suggestions are welcome too!

aargersi April 10, 2018

I think almond would be good, it’s a bit thinner than whole milk right? So maybe more coconut milk and a little less almond? Then you could do the whipped coconut fat thing for the cream (I have never tried it but have heard good things)

jcasare March 24, 2018

I'm making this for the third time. It's fantastic and no-fail

Christina @. March 22, 2018

I made a trifle version, much quicker if you don't have time to bake a cake. Had leftover cake scraps (a lot), placed them on the bottom of an oval bowl, drizzled with Grand Marnier (it was orange cake). Mixed one can of coconut milk, one can condensed milk and 1/2 cup half and half and poured over the cake. Left in the fridge overnight. Next day topped with whipped cream (no sugar added) and sprinkled with toasted, shredded coconut! Fabulous!

Striga March 9, 2018

Great cake, highly appreciated. I only replaced whole milk (which I did not have) by cream (10 % fat), and it worked well. I made a little mistake by pouring the milk mixture over a cooled cake (see method, point 5) - it took a lot of time, yet the outcome was perfect!

Ayesha A. January 10, 2018

how can i adjust the recipe to bake the cake base in either an 8", 9" or 10" round pan ?

Hillary F. November 12, 2017

I made this last night for my super picky Mexican husband for our wedding anniversary. I was really nervous since I have never made tres leches, I'm not Mexican so it's not something that I could really determine the authenticity of. But last night when we dug into a piece, he was so happy and declared it the best tres leches he's ever had!
Wonderful recipe! And much easier to make than I thought it would be!

Erica September 15, 2017

I made this two weeks ago and thought I had commented because it was such an experience! We had a heat wave in SF but I had invited people over for dinner- only because I wanted to make this cake! I baked it at 11:30 the night of the intense heat when it was cool enough to finally light the oven, and the only thing I subbed was coconut sweetened condensed milk for the regular (found it in a health food store and it was a few oz less than regular, but this didn't matter). I did not want to use sweetened coconut on the top- but I had half a very old pkg and went for it. I'm so glad I did because the cake actually isn't that sweet and the topping was delicious. I was lucky and my slowly - over 15 minutes - poured milks soaked in perfectly. The cake is amazing. There was a bit left that I brought to work on it's 3rd day, and it was pure soft mush in cake form perfectness, i.e. puddingish. MAKE THIS CAKE NOW.

Kelsey September 3, 2017

My cake only absorbed about 50% of the liquid after soaking overnight. My best guess is maybe I should have added an extra egg since mine were "medium" sized instead of large - the cake was denser than I expected and another egg may have made it lighter and more spongy. Nevertheless, I poured off the extra milk, topped with whipped cream, and everybody loved it!

ihaventpoisonedyouyet August 18, 2017

Is this cake sweet enough to make with unsweetened coconut? For some reason I purchased a ridiculous quantity...why?...WHY?! I prefer things less rather than more sweet but don't know if the cake would taste flat or disappointing with the unsweetened product.

aargersi August 18, 2017

I think it will be fine! Maybe make the whipped cream a hair sweeter to compensate?

CurioCook August 18, 2017

I've made it with unsweetened coconut with no problem at all - I didn't adjust anything!

Windischgirl August 18, 2017

I've made it both ways depending on what I had at home and the unsweetened coconut was fine. It's a great recipe and has always received raves. The lime zest is key !

ihaventpoisonedyouyet August 20, 2017

Thank you all for your guidance re the coconut issue. It's a great recipe, I added 1 extra tbs of sugar to the whipped cream. It wasn't overly sweet, ergo the perfect cake. Even more lime flavor would have been good but I didn't know if i could add lime juice to either the cake/milk/whipped cream without screwing things up.

Joyceski March 17, 2018

HA: Love your name, Ihaventpoisonedyouyet!

ihaventpoisonedyouyet March 17, 2018

Thanks. Although there are times I have wanted to! What says love like ptomaine?

cosmiccook August 27, 2020

Try making smitten Kitchen's Brown Butter coconut cookies https://smittenkitchen.com/2014/06/coconut-brown-butter-cookies/

cosmiccook August 27, 2020

I use lime oil too.

bitememore May 16, 2017

If this Tres Leches Goodness would have a sibling, it would be this scrumptious Banana Dulce de Leche Milkshake: http://www.bitememore.com/drinkme/138/dulce-de-leche-banana-milkshake-

Laura415 May 12, 2017

This sounds great! I got a package of coconut flour free with a recent online order so I can finally use it. I'll make this cake GF with C4C. I feel though that I will miss the dulce de leche part of tres leches. I may drizzle the cake with some dulce de leche or I may flavor the whipped cream with it or maybe even drizzle over the coconut topping. This looks like a keeper.

Beverly May 10, 2017

To further enhance the Coconut flavor, Sweetened Condensed Coconut Milk could be used. I found it on Amazon and also Whole Foods made by Nature's Charm.

aargersi May 10, 2017

Oh Em Gee I need that

MVaughn May 6, 2017

Made this last night for Cinco De Mayo and everyone loved it! The coconut and lime are delicious in this recipe. Will definently make again!!!

Fresh T. April 30, 2017

I can't say I loved this. I think my biggest issue was the size of the pan. It's too big! It makes for a very thin cake. And honestly, it only absorbed about 75% of the liquid. I followed the recipe exactly, so I'm not sure why the results are different. It still tasted fine and everyone liked it, but I don't think I'd make it again.

senorahughes March 22, 2017

Hi! Has anyone tried making this GF? What flour did you use?! Thanks!

Leigh L. March 22, 2017

I did. I used TK cup4cup and it turned out great! No one even knew it was GF

Martin February 28, 2017

Just an edit. I made this again a few days later with canned coconut milk and it didn't have that same taste. I had previously used coconut milk in a carton. If you can choose, go for the carton. It makes a big difference.

Martin February 26, 2017

I kept thinking to myself that this is going to be way too much coconut. It all blends in perfectly, to my relief. Love it!

Deb February 14, 2017

Let me start by saying that I overcooked this cake because of a finiky oven in my new house. I also used a glass pyrex 9X13 pan. When I started pouring the milk over the cake the pan broke in half. I managed to salvage most of the cake and milk. I used white whole wheat flour for the AP flour, with the coconut flour ,and coconut sugar for the sugar. After all of that it was still delicious!! I will make this again many times for guests!!! I am usually steered toward chocolate, this is an exception!! Thank you!!

CWA22 January 1, 2017

Very interesting and tasty - a success at New Year's Eve. People thought it went well with paella. Take others' advice and poke PLENTY of holes with something slightly larger than a toothpick, though; I used a dinner fork. The milk didn't really sink in with just toothpick holes. Then give it plenty of time to sink in - at least a few hours. I didn't put the whipped cream on until I was almost ready to serve.

Jeff P. August 19, 2016

Wow, I feel so late to this party! Wondering if anyone else has tried this idea? -- My thought was to make a meringue topping instead of whip cream. Flavored with lime juice and zest, then topping it with coconut and browning with a torch. But I also love the ideas below of topping with sliced fruit too!

Michelle D. August 13, 2016

Really need this answered quickly! Making this right now. Recipe says "One ounce 14 ounce can sweetened condensed milk." I assume this is a typo right? I put in the whole can, correct? Not just one ounce. Someone help ASAP!

Windischgirl August 13, 2016

Yes, one can, 14 oz. it's delicious!

KT W. August 6, 2016

King Arthur Flour sells coconut flour online and at some grocery stores.

KT W. August 6, 2016

King Arthur Flour sells coconut flour online and at some grocery stores.

Lawd August 5, 2016

I'd love to make this because I think it'll complement a paella dinner I'm hosting. Two questions: (1) would it be safe to divide the eggs and fold in the egg whites right before baking? Im thinking this tactic will let the Leches deep in better.
(2) Any suggestions on how to make this a boozy cake? I'm thinking a nice bit of rum.

Thanks again for the recipe! I'll report here on my attempts!

Detrishious August 5, 2016

I would try rum chata since its yummy and on the creamy side.
I don't know about the egg whites. It worked amazing as was when I made it. And when I made it gfree

aargersi August 6, 2016

Rum, YES! Maybe even something like Mailbu which is coconut. re: egg whites - give it a try! I don't have a problem with the milks getting soaked up, you'll want to just give them time to do so ... I usually let it do it's thing for a couple of hours - put it in the fridge when it's cool enough - then put the whipped cream on.

Annabelle C. July 5, 2016

If there were emojis on Food52 this comment would be a thumbs up. Made it months ago and it was a huge crowd favourite at our family dinner. Thank you!

sarahepardee June 19, 2016

This is my new favorite tres leches cake! The milk mixture was so good, I couldn't help myself from drinking multiple spoonfuls. I did not have coconut flour on hand and subbed AP flour- cake texture turned out great, still! I added 1/4tsp coconut extract to batter and whipped cream. I only used 8oz heavy cream, and found it was plenty. Super tasty- thanks for the recipe!

SweetBabyCakes June 2, 2016

If I was making this a couple days in advance, would I wait to put the whipped cream and coconut on until closer to serving? Or is it o.k to put it all together? Thanks:)

ellen August 23, 2016

I have made this several times to rave reviews each time! I ALWAYS keep the toasted coconut separate & sprinkle them on as I serve it. Not everyone likes coconut flakes- plus, it's the only way they will stay crispy. This incredibly moist cake combined w that super crunch factor puts it over the top!

Leigh L. May 17, 2016

Hi. Just wondering thoughts on how to chocolate this up? Addition of cocoa powder for some of flour? Shaved chocolate on top? Addition of maybe Mexican chocolate powder in one of the milks? Thoughts?

aargersi May 18, 2016

Hi there! I think adding chocolate via milk(s) is the way to go ... And on top - I wouldn't change the cake itself just because that gets into chemistry. I would also take the lime out of the whipped cream - well maybe it's just me but chocolate + lime sounds bad. So maybe chocolate milk, then chocolate shavings mixed in with the toasted coconut (after it cools) and perhaps even a bit of cinnamon? Sounds delicious!

Windischgirl April 22, 2016

Must report on the response to this cake: my coworker (not the birthday girl) dug in before lunch, took a bite, and started moaning. I thought we were going to have a "When Harry Met Sally" moment in our office. She threatened to eat it all!
The texture was truly amazing...surprisingly light given the rich ingredients. The lime zest in the whipped cream was genius! Birthday girl took the leftovers home and I had to beg for a week to get my pan back.
Definitely will make again.

aargersi April 22, 2016

Wow! That's awesome! You should wait a couple weeks and then make her another one- heh

Windischgirl April 7, 2016

Hope the cake will be ok. First, I absolutely could not find my coconut flour, so I took an equal weight of Bob's Red Mill unsweetened coconut flakes (28 grams is 1/4 c) and buzzed them in my spice grinder until powdered. Also, I got confused by the sugar measurements and put 3/4 c and 2 Tbs in the batter, because I didn't realize some of the sugar was meant for the topping. Hope it's not too sweet. aargersi, is it possible for you to modify the instructions to point out that the sugar is divided, to prevent me having another brain hiccup next time I make this cake? Thanks.
Making this for our secretary's 40th birthday...she's Puerto Rican and loves her heritage foods...and coconut!

ohiokelbel September 26, 2016

Yes, we did the same thing with the sugar. It would really help if in the ingredient list, where it says 3/4 cup sugar, plus 2 tablespoons if you could add "for the whipped cream". Or if in the instructions, where it says in Step 3 to Beat the eggs, sugar... if you made it to say "Beat the eggs, 3/4 cup of the sugar..."

Martha February 29, 2016

Thank you. @morecookiesplease and @aargersi

Martha February 28, 2016

Am I able to make this a spring form pan ( just a thought) prepare it in the pan and leave it in the frige so that everything comes together and solidifies. Planning to make this for My Mothers 62nd Birthday . Thanks! Can't wait to try it

Morecookiesplease February 28, 2016

gosh-I wouldn't make this in a spring form pan. the liquid would run out everywhere. and you have to pour in the liquid b/c that's what makes it "tres leches" (3 milks).

aargersi February 29, 2016

Yeah definitely not a springform, this cake stays really juicy - doesn't solidify. You serve straight from the pan as well. Good luck!

andrea P. January 11, 2016

Made it this summer, it was amazing and feeds alot of people for dessert.

Jasmine M. December 2, 2015

where can you buy coconut flour in NYC?

Robin C. October 2, 2015

Does it make a difference to use a 9x13 metal pan or do I have to adjust temp for a 9x13 glass pan

aargersi October 3, 2015

I think it might bake faster in metal - same temp, shorter time - test it early!!

diana F. September 13, 2015

I made this for a get together for the first time. Followed the recipe to a T. Everyone loved it!!
I do have a couple of questions to ask. Firstly, how long should the cake batter be beaten.. I beat the cake batter for 10 minutes before adding the dry ingredients. Is this too long? Also, seeing that I have never had tres leeches cake, is the cake, once prepared, suppose to be very dense? Or, should it taste light and airy? Also, once the milks have been poured onto the cake, should it sit out for hours, or can it be placed in the fridge to absorb?
I brought this to a potluck with about 25 people, and there were many desserts on the table... everyone gravitated to the coconut tres leeches!! Wonderful compliments!! Had I brought another, it would have been devoured. The first dessert to go. Thank you! This is going to be a dessert staple!!

aargersi September 14, 2015

Hi Diana I am so pleased that you liked it! I usually only beat the batter for a couple of minutes (hapened to have made one Saturday!) but the cake itself is fairly thin and not super airy. When it soaks up the milks is when the magic happens. I typically pour the milk on and let it sit until it's room temp, then put it in the fridge, and do the whipped cream part at the latest possible moment.

Lusty D. August 25, 2015

I think I have already asked this question is the coconut milk unsweetened? I've made this twice can't remember..

aargersi August 26, 2015

Yes it is! I am so glad you are coming back to it!

Shelli July 21, 2015

Made this for my son's 15 bd cake it was incredible!! He loved it as well as everyone else. Will definatley add to my personal make again and again recipe collection. I messed up and added the cream to the milks but I thing it just made it that more yummy!!

aargersi July 22, 2015

I am so glad you like it!!!

Casey June 30, 2015

I've made this a few times - it always comes out great!! A few substitutions...I have just upped the regular flour instead of purchasing coconut flour; skim milk in lieu of whole milk; and fresh cut fruit in lieu of the toasted coconut topping. I definitely recommend letting it soak the milk mixture overnight or longer...this cake only gets better with time. Add your topping of choice just before serving. Huge crowd pleaser, especially among people who "don't like cake".

janet May 4, 2015

Usually not a big fan of tres leche, but this was amazing! Coconut taste not too strong, but enough to give the cake more depth of flavor. I live in Central America where tres leche is on most menus. This is the first time I have not found it too sweet and have actually liked it. Thanks for posting this recipe. FYI my husband dug into it pretty quickly, but it really is better if it is allowed to rest for 6 hours or more.

Transcendancing April 29, 2015

This didn't work out exactly for me but I didn't have the right sized dish either. That said, it was so delicious even imperfect that I can't wait to make it again! Cake was delicious and even though it didn't soak up all the milk, the cake alone with that was still amazing. Next time I'll get to put the cream on top! Next time!

Sevim's_kitchen April 27, 2015

Tarif Arnavutluk tatlısı olan Trileçe' ye çok benziyor. Bu tarif de oldukça güzel. Trileçe' yi de denemenizi tavsiye ederim.

chankari February 9, 2015

Amazing cake! Just to respond to the Canadian commenter below. I used a 400ml (approx 13.5 oz) can of coconut milk and the 300ml (approx 10 oz) can of condensed milk. I added a bit more whole milk to make up for the condensed milk difference (14 oz = 414ml) approx 114 ml difference. My cake turned out quite well with those proportions. Note that the cake took a while to drink up the liquid (I left it out for about 2 hours).

Aliwaks January 23, 2015

I want this RIGHT NOW!

Sfnative718 December 30, 2014

Has anyone tried using this recipe as cupcakes?

Jennifer October 20, 2014

Growing up in Mexico in an area without fresh milk, we always made this using 1 can sweetened condensed milk, 1 can coconut milk, and one can condensed milk. Sometimes I put in cajeta instead of coconut milk - have to whisk it a lot to break up the caramel. Also, goats milk is wonderful in it.

Lusty D. August 29, 2014

Making again tonight and I think I am going to add a tablespoon of dark rum to the milks... Its a Labor Day tradition that people look forward to..

diana F. August 26, 2014

I live in Canada and our cans are metric...would a can of 396ml coconut milk and 1 can of 300ml sweetened condensed milk be equivalent to use in the recipe? I have tried to convert, but it does not come out to the same can measurements in the recipe.

Luisa O. June 24, 2014

is the butter supposed to be melted or room temp please?

aargersi June 25, 2014

the butter and the honey are melted together

Jennifer M. May 11, 2017

Thank you! I was reading comments in hopes of finding an answer to where the honey goes as it is not mentioned in the directions.

Amanda May 12, 2014

What are the calories per serving?

aargersi June 25, 2014

oh dear - just saw this - the answer is, a lot. I don't have an exact count but, well, a lot

Lusty D. May 10, 2014

It has to be refrigerated just take it out a couple hours before serving, put cream and coconut on and serve.

Lusty D. May 10, 2014

When I made this cake I soaked it the day before and put the coconut and whipped on it before serving.. This cake is a show stopper... make sure you poke lots of holes in it and put the milks over it while still warm.. I will be making many this summer.

bmorecharmer May 10, 2014

if i were to bake the cake about 24 hours before it will be eaten, should i go ahead and complete the cake, or just let it soak and add the topping at the last minute? also, is it imperative (for food safety reasons) that the cake be refrigerated? i prefer a room temperature cake over a cold one.

rachel E. May 7, 2014

is the coconut flour critical? I don't have any in the house...

aargersi May 8, 2014

no - you can use all AP flour!

A M. May 5, 2014

I've always been tempted to try making this, but no recipe has ever really inspired me....until now! How long does it usually take for the milk to soak into the cake? I've got it on my counter now and can't wait to try it tonight!

aargersi May 6, 2014

Hi GullMom - have you eaten it yet? I usually bake / soak in the morning and let it cool completely (a couple of hours) then add the whipped cream and fridge it until cake-thirty. Another hour or so, up to a few hours.

A M. May 6, 2014

OMG....so amazing! Served this last night and it was a huge hit! Gave some to friends and they loved it, too. Thanks for an amazing recipe!!

Detrishious May 4, 2014

I baked this today. I baked it gluten free. It absorbed the tres Leches perfectly! Yum!
Thank You!!

Kitchen B. May 3, 2014

Another wonderful bake. It's currently chilling in the fridge. Will top it with chopped mangoes, tossed in lime zest and juice, and maybe some sugar. And maybe freshly ground cardamom. So looking forward to it. Thank you.

Debbie April 30, 2014

it has to be wrong to make another cake when there is still some left over in the fridge right??? On some level- clearly this one, I need to get better control of myself.

Debbie May 1, 2014

okay so I made this cake......... It's not the recipe at all, it is very good- so if you enjoy soggy cake, this is for you. I just can't get over the texture- and the....sogginess. It's been sitting in my stomach, it feels, since yesterday. I wouldn't make this again. The taste is good though.

mshlm April 30, 2014

any changes for high altitude?

Cindy F. May 11, 2014

I just made this for Mothers day at 7600' altitude. Followed the recipe , and it was wonderful.

Kitchen B. April 20, 2014

This will be the best one I've made and I'm not nearly done.

I just made it, split into two dishes. And for the first time, all the milk mixture was absorbed....by the minute. The cakes literally sucked up the liquid.

My observation - it is crucial not to over-bake the cake. This is my fourth time making it and this appears to be the major difference.

I watched carefully after the 20-minute mark (because I used 2 smaller dishes), turning it once and then checking on it every couple of minutes till a skewer inserted in the centre came up clean.

When poking the cake, I poked the centre and all around it but also worked my way around the rim of the dish. All the way around.

Thank you Abbie for convincing me to even look beyond this cake will make me a STAR. Stay well.

aargersi April 21, 2014

Good Morning KB! I am so happy that you have been enjoying this cake! I agree on the not over-baking ...

Lusty D. April 15, 2014

I made this cake for a party last Labor Day and it came incredible. It's a masterpiece to look at and the tast is just sublime. I made it with all the ingredients in an oval baker. You must POKE A LOT OF HOLES WITH A SKEWER IN THE CAKE. The cake will absorb all the milk, Let it sit overnight. I can't wait to make it again.

borntobeworn April 15, 2014

I made this cake tonight for my son's 23rd birthday tomorrow. I am totally dismayed at the smallness of the cake and the total soup on the top (and I left out the whole milk because it just seemed like way too much volume of liquid to absorb into a thin cake). I measured everything correctly (checked all measurements against the recipe 3 times). Since the picture is of an oval dish (that I guess is 9"x13"), I'm thinking that my mistake was in using a rectangular pan that is 9"x13" (which is the standard shape that most people have that is 9"x13"). However, there is no way that even the 2 leche liquid is going to disappear into this cake (and I left out 1.25 cups of milk). Even if I had used an oval baker, this still seems like way too much liquid. I'm going to have to pour some off before topping with whipped cream. Any ideas on how this went wrong for me??

aargersi April 15, 2014

Good Morning - hmmm, I am not sure, I make mine in a rectangular pan and use the full volume of milk. Two things that are key - you have to poke a LOT of holes, and pour the milks on while it's warm. Remember you don't actually want every drop to absorb, and it does take a little time before most of it does. How long did the cake sit with the milks?

borntobeworn April 15, 2014

I did poke lots of holes (fork poked in 1/4" from the next set of holes). I let the cake cool a little bit (I could touch the pan but it was too warm to hold comfortably) because when I've made this style of cake (using a box mix for the cake), if you try to poke the holes when it's too hot, it tears up the top of the cake. I let the liquid sit on top of it for 45 minutes before I poured some off and finished it off with whipped cream & coconut. I'm sure it's going to taste good but I've never had such a mysterious failure. I checked my baking powder's date (Jan 2015) even. Now that I have coconut flour, I'm going to have to make another one when this one is gone to see if I can get it to turn out correctly.

darksideofthespoon March 31, 2014

So, I made this last week. It was expletive amazing! I made less of the leches mixture but wish I hadn't because my cake didn't have the lake of milk underneath.

So, I'm writing this to tell you about my experiment. Today is my husband's champagne birthday and after he tried this cake (2 weeks ago for our daughters 2 year birthday), he wanted a chocolate one. You see, any time he has any kind of cake, it goes right in a bowl of milk. So the tres leches is his dream cake!

I'm thinking of replacing a portion of the AP and coconut flour with cocoa powder and making a whipped ganache or chocolate mousse to top it with. I will report back with how it goes!

aargersi April 15, 2014

how did it go?

Detrishious May 4, 2014

How did it work out? Sounds delish!

Kitchen B. March 30, 2014

Thanks Abbie for making me a star. Twice in the last week, I've made this for parties. Everyone, I mean EVERYONE loves it.

I could have drunk the milk combination on its own. The lime in the whipped cream? Genius.

Thank you for a great recipe and for making me shine :-).

aargersi March 31, 2014

Hi KB thanks so much for letting me know and I am thrilled that you enjoyed it so much!

Kitchen B. March 31, 2014

On take 3......

Split it into two small pans - to gift! Thank you.

Louise January 14, 2014

Would it work to swap almond flour for the all purpose flour?

CurioCook December 29, 2013

I'm in the midst of making this for a NYE party. I'm in New Zealand, and they don't carry sweetened shredded coconut here, only the unsweetened desiccated variety. Any tips on process for toasting the coconut? Should I sweeten it somehow before, or just watch it extra carefully while toasting? Thanks!!

aargersi December 29, 2013

I would toast carefully in a skillet and carry on! The cake will be plenty sweet.

LeeLeeBee December 26, 2013

I made this cake for a Mexican fiesta party just before Christmas. The response? "Best tres leches cake ever!" The addition of coconut milk is genius, and the touch of honey adds a lovely fragrance to the cake. However, I had the opposite problem of most people - my cake absorbed absolutely all of the liquid and there wasn't any puddle - still delicious, but I always love those spoonfuls from the bottom of the dish. I poked over a hundred holes with a wooden skewer when the cake was about five minutes out of the oven, and pour the milks over VERY slowly (it took over five minutes, as I waited for a small pour to absorb before pouring the next bit). Thanks so much for the recipe.

za'atar September 18, 2013

I also had a problem getting the cake to absorb the liquid - it all ran to the bottom and didn't get soaked up, even after letting it sit overnight in the fridge. I was serving it for company so I was afraid to fiddle with it too much, but now that the guests have gone I will just dunk the cake in the milk and enjoy!

aargersi September 18, 2013

That's so odd! Mine drinks it up - the cake was warm when you soaked it? Maybe poke bigger holes if you try again - I use a cake tester thing and poke the dickens out of it but they are small holes ...

Morecookiesplease September 8, 2013

I made this last week & it was really delicious. I think I may have cooked the cake itself a little too long as it didn't absorb the milks all the way throughout the cake, only on the bottom. But the taste was superb & people commented on the delicious taste.

luckygypsy August 29, 2013

oops! never mind! just read below about the flour!

luckygypsy August 29, 2013

where in the heck do you get coconut flour??

Lusty D. August 28, 2013

I have a question for the cook or anyone else that made this cake. Coconut milk do I buy unsweetened or sweetened or there's no such thing. I've never made anything with coconut milk not even a cocktail but I think it's very sweet. Making this weekend for a party and need to know. Thank you

Christina @. August 28, 2013

Hi Lusty Dish, I was planning on making this cake too, and although I haven't made it yet, I agree with you that it is very sweet, so I bought Trader Joe's Light Coconut Milk (contains Coconut Milk, Water). I have seen a lot of coconut milk which contains some questionable added ingredients, and I don't buy anything with preservatives. Hope this helps and your cake (and mine) turn out really well! PS If you like coconut and do have a Trader Joe's nearby, they just came out with an awesome Coconut Cranberry Granola that I cannot get enough of! :)

Kukla August 28, 2013

Hey Lusty! Coconut milk is unsweetened; it should be a full-fat not light coconut milk. I suggest making the cake at list a few hours in advance or even a day before and keeping it refrigerated. I am sure you and your guests will love this wonderful cake. I made it for parties twice already and everybody loved it!

Plazma August 12, 2013

When do you incorporate the butter and honey?

aargersi August 12, 2013

Step 3 - fold it into the batter after everything else is mixed. I hope you like it!!!

tonimmartin August 5, 2013

I can absolutely see why this is a contest winner! I've made it twice in the last week with rave reviews. Perfect summer cake that is not too heavy or too rich (even though the ingredient list would lead you to think so). The whipped cream icing with lime is the perfect finishing touch. Easy to make and even easier to enjoy!

ChefFace July 16, 2013

omg so excited to make this!!

Peter G. July 6, 2013

I just finished making this cake. We'll have it tomorrow for a birthday celebration. I haven't whipped the cream yet but....this cake smells incredible. I can't wait to taste this cake!!!!!!

JPJ July 3, 2013

Great cake with some minor twists that take it from good to great. I wasn't sure of the directions concerning the sugar. Does the cake take 3/4 cups of sugar and the whip cream use 2 tablespooons? Or is the batter 3/4 cup plus 2 tablespoons for the batter and another 2 tablespoons sugar for the whip cream? The directions were not clear.

aargersi July 3, 2013

hi there - sorry for confusion - it's 3/4 c in the batter, and 2 tbs in the whipped cream

LeslieF June 26, 2013

I'm a coconut fan and am really looking forward to making this cake, but I've never heard of or seen "coconut flour". Is this a specialty item, and do you think I could replace it with regular flour? Thanks!

aargersi June 27, 2013

Hi Leslie - if your grocery carrys Bob's Redmill flours you might see it there - but if not, yes, just use all AP flour - I do that for my other Tres Leches (the non coconut ones)

Kukla June 20, 2013

Dear Abbie! I made yesterday your cake, as planned, and it really is as delicious as I knew it would be just by reading the recipe. I baked and assembled the cake in the morning (did not have any difficulties while preparing), chilled in the refrigerator until we were ready to enjoy it and we really did! My granddaughter couldn’t thank me enough and we packed a few large slices for her boyfriend to take home. BTW, when chilled, it is very easy to slice. Thank you for a delightful recipe!

aargersi June 20, 2013

Yay I am so happy and flattered that you made and enjoyed it!

Christina @. June 19, 2013

Holy cow this sounds good! Putting it on my list! Congrats!

kyokki June 16, 2013

Yay! So happy this recipe won. I love coconut, but I am aware that not everyone is as coconutty as I am. So this dessert is perfect for almost everyone and so delicious. I have already made it twice and am already thinking when I can make it again! Congrats and thank you aargersi!

aargersi June 17, 2013

Wow that is so nice of you to say and great you have made it twice already! We had one over the weekend too :-) Thank you!!

boulangere June 13, 2013

Warm congratulations, Abbie! I'm genuinely looking forward to making this at work.

inpatskitchen June 13, 2013

Congratulations Abbie!! Beautiful recipe!

diaday June 13, 2013

You used coconut in three different forms: shredded, flour and milk. It's a fabulous, delicious dessert...congratulations!

monica_m June 12, 2013

Congrats! My dad loves coconut - I'm definitely making this for Fathers Day.

Kukla June 12, 2013

Many Congratulations Abbie!!! I am planning to make this fabulous cake next Wednesday; this is when my granddaughter returns from Paris France, where she took a writing class and of course indulged every day another new pastry, cake or pie. But I am convinced that she’ll love your version of the famous Mexican Cake!

lapadia June 12, 2013

Congratulations, Abbie, such a delicious recipe!

ChefJune June 12, 2013

Big congrats, Abbie! this cake is too fab to fail! :)

Bevi June 12, 2013

Warm congratulations, Abbie!

nannydeb June 12, 2013

Congratulations! Can't wait to taste it!

EmilyC June 12, 2013

Big congrats on your win, Abbie! It was fun to be finalist with you, and I'm not surprised at all that your beautiful cake took the win. Well deserved. Can't wait to try it -- I plan to make it for a crowd so I won't eat the whole thing myself! : )

aargersi June 12, 2013

Thanks so much! I am sure this was VERY close because your tacos look amazing too, and are on my to-try list!!!!

JSP June 10, 2013

I made this yesterday....it is sickly sweet and swampy.

nannydeb June 10, 2013

I'm sure you meant this comment in a good way since that's what a Tres Leches cake is all about, right? Cake soaked in lots of sweet milk...

hardlikearmour June 11, 2013

I found this version to be less sweet and more flavorful than typical tres leches, too.

Alev E. June 11, 2013

I used organic cane sugar and it was perfect. It was perfect and the cake has the perfect amount of sauce.

JSP June 11, 2013

I definitely have never had this before, so my comment reflects my ignorance.

aargersi June 11, 2013

Hey not everyone loves everything, right? Not ignorance, just learning!!!

JSP June 11, 2013

Thanks!

Kitchen B. June 8, 2013

This is the first time I've bothered to read a Tres Leche recipe. Can I say I'll be making it soon. Promise.

Many congratulations - it looks stunning!

aargersi June 9, 2013

Oh I hope you make it and like it!!!

Lusty D. June 8, 2013

OMG this looks incredible. Does anyone know if a Gluten Free flour would work in this recipe?? Comments are welcome.

ATG117 June 8, 2013

I've heard that Thomas Keller's cup4cup flour works really well in most applications

Hilarybee June 7, 2013

Cannot wait to try this! I need to find a crowd to feed it to, first!

gingerroot June 7, 2013

Yipee! Well deserved congrats on being a finalist, A! What a scrumptious, beauty of a cake. I look forward to trying it soon.

calendargirl June 6, 2013

This is a glorious recipe, and beautifully written. Brava!!

em-i-lis June 6, 2013

Hey Abbie, I'm not surprised this gorgeous concoction is such a hit- I can't wait to indulge!

Marian B. June 6, 2013

I am obsessed with this.

aargersi June 7, 2013

Cake crack? :-)

Marian B. June 7, 2013

Yes!!

fiveandspice June 6, 2013

Yay Abbie!!!! This cake looks insane-o good. Next time I need a show-stopping cake, I'm definitely giving this a try.

EmilyC June 6, 2013

Congrats Abbie! This is a seriously gorgeous cake. And you have some seriously lucky neighbors! I hope to make it very soon.

ChefJune June 6, 2013

I'm going to have to go get a 9 x 13 pan so I can make this. OMG! Congrats on being a finalist.

TheWimpyVegetarian June 6, 2013

Many congrats Abbie on being a finalist !! It's gorgeous !!

dymnyno June 6, 2013

Abbie, Wonderful flavors and creativity make this a richly(!) deserved finalist.

aargersi June 6, 2013

Thanks everybody! I am thrilled and my neighbors are too!! They have been my guinea pigs all along!

hardlikearmour June 6, 2013

Congratulations! I was one of the testers of this recipe, and am not surprised to see it as a finalist. Yum!!!

QueenSashy June 6, 2013

Congrats! This looks sinful...

darksideofthespoon June 6, 2013

This looks divine! Congrats!

Midge June 6, 2013

I had a feeling about this beauty. Congrats aargersi!

AntoniaJames June 6, 2013

To die for. And brilliant. Abbie, I cannot wait to try this. Congrats on the richly-deserved finalist honors. ;o)

nannydeb June 6, 2013

Congrats Abbie!!!!

Kukla June 6, 2013

Congratulations on being a finalist Abbie!!! I knew your wonderful cake would be a finalist!

savorthis June 6, 2013

Yay~Congrats! This looks wonderfully decadent.

Madhuja May 21, 2013

How is it possible that I've never had tres leches cakes?! Wish I was digging into this right now! :)

aargersi May 22, 2013

It's common in Texas and Mexico, I am not sure if it's made it's way to the rest of the country as much?? You need to try it - yum!

bhivedesign May 7, 2014

This is also very popular in South Florida. I'm making this for Mother's Day.

bhivedesign May 7, 2014

This is also very popular in South Florida. I'm making this for Mother's Day.

SabrinaB22 May 3, 2023

It's also popular here in California :)

Midge May 15, 2013

Yum! Very jealous of your neighbors.

hardlikearmour May 15, 2013

This looks decadently delicious! Love your step 5 instructions, too!

Kukla May 15, 2013

This cake looks stunning and must taste SINFULLY DELICIOUS, Abbie!!! Saved.

nannydeb May 15, 2013

OMG that looks good!

Bevi May 15, 2013

This looks absolutely scrumptious!

em-i-lis May 14, 2013

I want to eat this right now!!!

aargersi May 14, 2013

I ate a giant hunk for lunch. Oops!