Coconut
Coconut Tres Leches
Popular on Food52
205 Reviews
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)
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 🙂
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.
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
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 ?
See what other Food52ers are saying.