Craving something tropical? Indulge in the refreshing flavors of this Coconut Lime Tres Leches Cake.
Combining the creamy richness of tres leches with the zesty tang of lime and the sweet depth of coconut, this cake is a guaranteed crowd-pleaser.
Each bite offers a soft, moist texture that soaks up the luxurious coconut milk syrup, creating an unforgettable dessert experience. Perfect for summer gatherings or any special occasion, this cake is a vibrant twist on the traditional Mexican classic.
Ingredients List
For the Sponge Cake
- 1 cup All Purpose Flour
- 1 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 5 whole Eggs
- 1 cup Granulated White Sugar (divided into 3/4 and 1/4)
- 1 tsp Primal Palate Vanilla Extract
- 1/3 cup Whole Milk
For the 3-Milk Syrup
- 12 fl oz Coconut Milk (or Evaporated Coconut Milk)
- 9 fl oz Sweetened Condensed Milk (or Sweetened Condensed Coconut Milk)
- 1/3 cup Heavy Cream (Whipping Cream)
- 1 Tbsp Dark Rum
- 1 tsp Lime Zest
For the Frosting
- 1 cup Heavy Cream (Whipping Cream)
- 2 Tbsp Granulated White Sugar
- 1 Tbsp Dark Rum
- 1 tsp Lime Zest
For Garnish
- 1/4 cup unsweetened Coconut Flakes (toasted)
- 2 pieces Lime (peeled, twisted)
Required Kitchen Tools
When preparing your Coconut Lime Tres Leches Cake, the right kitchen tools will ensure everything comes together beautifully. Here’s what you’ll need to make this cake:
- Electric Mixer (Hand or Stand): You’ll need an electric mixer to beat the eggs and sugar until light and fluffy. This is essential for getting that perfect airy texture in your sponge cake.
- 9×13-inch Baking Pan: A standard baking pan to bake the sponge cake. Make sure to line it with parchment paper or grease it to prevent sticking.
- Mixing Bowls: Separate bowls for mixing your cake batter, 3-milk syrup, and frosting will keep everything organized and streamline the process.
- Whisk or Handheld Mixer: For whipping the heavy cream for both the frosting and the 3-milk syrup, a whisk or a handheld mixer will give you the desired consistency.
- Toaster or Oven: Toasting the coconut flakes will add an extra layer of flavor and texture to your garnish, so make sure to have a toaster or oven ready.
- Lime Zester: You’ll need a zester to capture the fresh lime zest that will flavor both the syrup and the frosting, adding a delightful citrus punch.
These tools are all you need to create a Coconut Lime Tres Leches Cake that’s as visually stunning as it is delicious!
Cake Preparation
Making the Sponge Cake
Start by preheating your oven to 350°F (175°C) and greasing or lining your 9×13-inch baking pan with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside.
- Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and 3/4 cup of sugar using an electric mixer on high speed until light, fluffy, and pale in color. This usually takes about 5-7 minutes.
- Add Wet Ingredients: Gradually add the vanilla extract and milk, mixing until just combined.
- Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture with a spatula, ensuring there are no lumps. Be gentle to preserve the airiness of the batter.
- Bake the Cake: Pour the batter into your prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
Preparing the 3-Milk Syrup
While the cake is cooling, you can prepare the rich coconut-lime syrup that will soak into the sponge:
- Mix the Syrup: In a medium bowl, combine the coconut milk, sweetened condensed milk, heavy cream, dark rum, and lime zest. Whisk until well blended and smooth.
- Soak the Cake: Once the cake has cooled, use a fork to poke holes all over the surface. Slowly pour the milk mixture over the cake, ensuring it is absorbed evenly. Let the cake sit for at least 1 hour, or overnight in the fridge for the ultimate soak.
Frosting and Garnishing
Making the Frosting
To complete this tropical delight, you’ll need a light and fluffy lime-infused whipped cream frosting that pairs perfectly with the soaked cake.
- Whip the Cream: In a chilled mixing bowl, beat the heavy cream with an electric mixer on medium-high speed until soft peaks form.
- Add Sugar and Rum: Once the cream begins to thicken, add the sugar, dark rum, and lime zest. Continue to beat until stiff peaks form. The frosting should be smooth, fluffy, and spreadable.
- Frost the Cake: Gently spread the whipped cream frosting over the top of the cake using a spatula. Be generous with the frosting, covering the surface evenly.
Toasting the Coconut Flakes
For that final touch of flavor and texture, toast the coconut flakes:
- Toast the Coconut: Spread the coconut flakes in a single layer on a baking sheet and toast them in a 350°F oven for 5-7 minutes, or until they are golden brown. Keep an eye on them to avoid burning.
- Garnish the Cake: Once the coconut is toasted and cooled, sprinkle it generously over the frosted cake for a beautiful, crunchy finish.
Adding the Lime Twist
To elevate the presentation, add a few lime twists on top of the cake. Simply peel the lime into thin strips, twist them into curls, and place them atop the coconut garnish for a fresh, zesty look.
Storage Instructions
How to Keep Coconut Lime Tres Leches Cake Fresh
After preparing this vibrant and flavorful cake, you’ll want to keep it fresh for as long as possible. Store any leftover cake in an airtight container in the refrigerator for up to 4-5 days. The cake continues to soak up the syrup, making it even more flavorful over time!
Freezing Coconut Lime Tres Leches Cake
If you have leftovers or want to prepare the cake in advance, you can freeze it. Simply slice the cake into individual servings and wrap each piece tightly in plastic wrap before placing them in a freezer-safe bag. The cake can be stored in the freezer for up to 1 month. To enjoy, simply thaw in the refrigerator overnight and top with fresh whipped cream and coconut flakes before serving.
Conclusion
With this Coconut Lime Tres Leches Cake, you’re bringing a taste of paradise to your kitchen. The combination of coconut milk, lime zest, and rich creaminess creates a decadent dessert that’s perfect for any occasion. Whether you’re serving it at a summer party or just indulging in a treat for yourself, this cake is sure to impress. By following the steps and using the right ingredients and tools, you’ll have a perfectly moist and flavorful cake every time. Don’t forget to experiment with your own garnishes and add your personal touch to this tropical delight. So go ahead, grab your ingredients, and treat yourself to this irresistible Coconut Lime Tres Leches Cake!
