If you’re a fan of Tres Leches Cake, you’re going to love this Coconut Tres Leches Cake! This tropical variation adds a rich coconut flavor to the traditional Mexican dessert, creating a luscious, moist cake that’s perfect for any occasion.
Imagine a fluffy yellow cake soaked in a creamy, coconut-infused milk syrup, then topped with fresh bananas, sweetened cream, and toasted coconut. It’s a cake that’s both indulgent and refreshing!
In this recipe, we’ll walk through each step, from baking the cake to creating the milk syrup, and finally, garnishing it to perfection. Whether you’re hosting a special gathering or simply craving something sweet and tropical, this Coconut Tres Leches Cake will be a crowd-pleaser.
Ingredients List
For the Cake:
- 1 box of yellow cake mix (or your preferred homemade yellow cake recipe)
- Eggs, oil, and other ingredients required for the cake mix (check your package instructions)
For the Milk Syrup:
- 1 (15-ounce) can of cream of coconut (not coconut milk)
- 1 (12-ounce) can of evaporated milk
- 1 cup heavy whipping cream
- 1 teaspoon pure vanilla extract
For the Garnishes:
- 2 medium ripe bananas
- Sweetened cream (see instructions below)
- 1 cup toasted sweetened flaked coconut (spread on a rimmed baking sheet and bake at 350°F until golden brown, about 7 minutes, or toast in a skillet over medium-low heat)
Required Kitchen Tools
When making Coconut Tres Leches Cake, you’ll need a few kitchen tools to ensure everything comes out perfectly. Here’s what I recommend having on hand:
- 9×13-inch Baking Pan: A standard size for most Tres Leches cakes, this will be perfect for baking the cake.
- Mixing Bowls: You’ll need separate bowls for mixing the cake ingredients and for preparing the milk syrup.
- Hand Mixer or Stand Mixer: A mixer makes combining the cake ingredients quick and easy, ensuring a smooth batter.
- Toaster Oven or Skillet: These are needed for toasting the coconut to a golden, crispy texture.
- Whisk: A whisk is essential for blending the milk syrup ingredients to create a smooth, homogeneous mixture.
Having these tools on hand will streamline your process and help create the perfect Coconut Tres Leches Cake.
Cake Preparation
Making the cake is the first step in this delicious journey. Whether you’re using a store-bought cake mix or your favorite homemade yellow cake recipe, it’s important to follow the instructions closely to ensure a light and fluffy texture. Here’s how to prepare the cake for the Tres Leches soak:
Mixing the Cake Ingredients
If you’re using a boxed yellow cake mix, start by preheating your oven to the temperature indicated on the cake mix package (usually around 350°F). Grease your 9×13-inch baking pan with butter or non-stick spray, and lightly dust it with flour. Follow the instructions on the box, typically combining the cake mix, eggs, oil, and water (or milk, depending on the box). If you’re making a homemade yellow cake, mix your dry ingredients in one bowl and wet ingredients in another before combining them. Beat the mixture until smooth and well combined.
Baking the Cake
Once your cake batter is ready, pour it into the prepared baking pan and spread it evenly. Bake according to the package or recipe instructions, usually for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool for 10-15 minutes in the pan before transferring it to a wire rack to cool completely.
This cooling step is important because it ensures that the cake won’t become soggy when you pour the milk syrup over it.
Making the Coconut Milk Syrup
The magic of Tres Leches Cake lies in the milk syrup that soaks into the cake, making it wonderfully moist and flavorful. For this Coconut Tres Leches Cake, we’re going to combine three different milks to create a rich, coconut-infused syrup that will take the traditional dessert to the next level. Here’s how to make it:
Combining the Ingredients
In a mixing bowl, combine the cream of coconut, evaporated milk, and heavy whipping cream. Make sure to shake the cans of both the cream of coconut and the evaporated milk before opening them to ensure the contents are well-mixed. Add the vanilla extract to the mixture for an extra layer of flavor. Whisk the ingredients together until fully combined, and set the syrup aside.
Pouring the Syrup Over the Cake
Once your cake has cooled completely, it’s time to soak it with the coconut milk syrup. Use a fork or skewer to poke holes all over the top of the cake. This allows the syrup to seep deeply into the cake, creating that signature Tres Leches texture.
Slowly pour the coconut milk syrup evenly over the surface of the cake, making sure it soaks in gradually. You might notice some syrup pooling on the surface initially—just let it absorb before adding more. Once the entire syrup has been poured over the cake, let it sit at room temperature for about 30 minutes to ensure the syrup has fully soaked in. Then, cover the cake and refrigerate for at least 2 hours, or overnight if you want to prepare it in advance.
Garnishing and Serving the Cake
Once your Coconut Tres Leches Cake has soaked up all the creamy, coconut goodness, it’s time to top it off with some fresh garnishes to elevate both the flavor and presentation. Here’s how to add the finishing touches:
Preparing the Bananas and Sweetened Cream
- Slice the Bananas: Take your ripe bananas and slice them into thin rounds. You’ll use these slices as a fresh, sweet topping for the cake.
- Make the Sweetened Cream: In a mixing bowl, combine 1 cup of heavy whipping cream with 2 tablespoons of powdered sugar. Whisk the cream until soft peaks form, creating a light, sweet topping for the cake. You can also add a little vanilla extract to the cream for extra flavor.
Toasting the Coconut
For that perfect finishing touch, toast the coconut flakes until they’re golden brown and crispy. You can do this in one of two ways:
- Oven Method: Spread the sweetened coconut flakes evenly on a rimmed baking sheet. Place the sheet in a 350°F oven for about 7 minutes, or until the coconut is golden brown, stirring halfway through to prevent burning.
- Skillet Method: Heat a skillet over medium-low heat, and add the coconut. Stir constantly for 3-4 minutes, or until the coconut turns golden brown and fragrant. Be careful not to burn it!
Assembling the Cake
Once everything is prepared, it’s time to assemble the cake:
- Spread the Sweetened Cream: Gently spread the freshly whipped cream over the top of the cake, smoothing it out evenly with a spatula.
- Add the Bananas: Arrange the banana slices in a decorative pattern on top of the cream, either in rows or in a scattered fashion for a more rustic look.
- Top with Toasted Coconut: Sprinkle the toasted coconut flakes generously over the bananas and cream, ensuring each slice of cake gets a bit of that crunchy coconut texture.
Serving the Coconut Tres Leches Cake
Slice the cake into generous squares and serve chilled. This cake is best enjoyed the same day it’s made, but if you need to store leftovers, simply cover the cake and keep it refrigerated for up to 3 days.
Conclusion
This Coconut Tres Leches Cake is a showstopper, blending the richness of the classic Tres Leches with a tropical twist. The coconut-infused milk syrup, fresh banana slices, whipped cream, and toasted coconut combine to create a decadent, moist cake that will have everyone coming back for seconds. Whether you’re hosting a special occasion or just treating yourself, this cake is sure to become a favorite in your recipe collection. Don’t forget to follow the steps carefully, and enjoy the process of making and serving this beautiful, tropical dessert!
