Coconut
Coconut Tres Leches
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197 Reviews
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.
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.
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.
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.
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)
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!
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.
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/
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-
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