Dee's Coconut Tres Leches Cake

Dee Stillwell


I altered a recipe I found online to suit our tastes and love of coconut. For many years, I have heard about how good tres leches cake was. After being a baker for 40+yrs, I finally made my first one last year for Mother's Day. My son and I ate a piece that night, and fell in love with it. Who knew it would only get better the next day..and was best the day after that. So I recommend making it at least 2 days before you want to serve it.
I hope you enjoy it as much as we have.


★★★★★ 4 votes

20 Min
35 Min


  • 1/2 c
    butter, softened
  • 1 c
  • 5 large
    eggs, seperated
  • 1 tsp
    vanilla extract
  • 1 1/2 c
    all purpose flour
  • 1 tsp
    baking powder
  • 1/2 tsp

  • 1 - 12-13 oz
    can of coconut milk, unsweetened
  • 1 - 14 oz
    sweetened condensed milk
  • 1/2 c
    heavy cream
  • 2 Tbsp
    dark rum (optional)

  • 1 1/2 c
    heavy cream, cold
  • 1/4 c
    powdered sugar
  • 1 tsp
    vanilla extract
  • 1 Tbsp
    dark rum (optional)
  • ·
    garniish with 1 cup toasted coconut, or more if u like

How to Make Dee's Coconut Tres Leches Cake


  1. Preheat oven to 350 degreees. Grease and flour a 9x13 inch baking pan.

    Seperate eggs, set yolks aside. Beat egg whites until they reach medium peaks, set aside. I do this first so I don't have to wash the mixer bowl, before making the cake batter.
  2. Im mixer bowl, cream butter and 1 cup sugar together until fluffy. Add egg yolks, and vanilla...beat well.

    Sift flour, baking powder, and salt. Stir into creamed mixture until well blended.

    Fold the beaten egg whites into the batter gently.

    Pour into the prepared baking pan.
  3. Bake at 350 degrees for 30 - 35 minutes.

    While cake is baking, make the 3 milk sauce, and while cake is still warm, Pierce all over with a fork.

    Slowly pour 3 milk sauce over entire cake. If making this cake and you only have sweetened coconut milk, go ahead and use it. I have made it with unsweetened and sweetened. Both work very well.

    For best flavor, cover and refrigerate for 2 days.
  4. An hour or two before serving, whip 1 1/2 cups of heavy cream with 1/4 cup powdered sugar, 1 teaspoon vanilla...and 1 Tablespoon dark rum(optional)

    When ready to serve, top with whipped cream and garnish with toasted coconut. Get ready to fall in love with this cake. Enjoy!

Printable Recipe Card

About Dee's Coconut Tres Leches Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Mexican
Hashtags: #coconut #Tres #Leches

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