Coconut Tres Leches Cake Recipe

Prep

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan and line the bottom with parchment paper for easier removal.

Dry ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.

Beat eggs and sugar

In a large mixing bowl, using a hand mixer or stand mixer fitted with the whisk attachment, beat the room-temperature eggs on medium-high speed for about 3 minutes until thick, pale, and increased in volume. Gradually add the 1 cup granulated sugar while beating and continue until the mixture is light and fluffy (about 2 more minutes).

Add liquids

Reduce mixer speed to low and add the 1/4 cup whole milk and 1 tsp vanilla extract. Mix just to combine. Add the dry ingredients in two additions, folding gently or mixing on low until just combined—do not overmix. Finally, fold in the melted cooled butter until incorporated.

Bake

Pour batter into the prepared 9x13 pan and smooth the surface. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean and the top is golden. Remove from oven and let cool in the pan for 10 minutes.

While cake bakes, whisk together the 14 oz sweetened condensed milk, 12 oz evaporated milk, 1 cup canned coconut milk, and 1/4 cup coconut cream (if using) in a medium bowl until smooth. Stir in 1 tablespoon coconut rum if using. Chill the mixture briefly if desired — it's easier to pour cold over the warm cake for best absorption and food safety.

After the cake has cooled 10 minutes in the pan, poke holes all over the surface using a fork or skewer (about 20–30 holes). Slowly pour the tres leches mixture evenly over the cake, starting at the edges and working toward the center so it soaks in uniformly. Refrigerate the cake for at least 3 hours, preferably overnight, to fully absorb the milks.

About 15–30 minutes before serving, chill the mixing bowl and whisk (optional) in the freezer for 10 minutes. In the chilled bowl, whip 1.5 cups cold heavy cream with 3 tbsp powdered sugar and 1 tsp vanilla on medium-high speed until soft peaks form. Do not overbeat; you want a light, spreadable topping.

Spread the whipped cream evenly over the soaked cake once the milks have been absorbed and cake is chilled. Sprinkle the toasted shredded coconut over the top for garnish: toast coconut in a dry skillet over medium heat, stirring constantly, until golden brown (about 3–5 minutes). Cool slightly and sprinkle.

If adding strawberries (+$2), toss 1 cup sliced strawberries with 1 tbsp granulated sugar and 1 tsp lemon juice in a bowl. Let macerate for 10–15 minutes to release juices. Spoon the macerated strawberries and some of their juices over the whipped topping right before serving, arranging them evenly.

Cut into 12 squares using a sharp knife (wipe between cuts for clean slices). Keep refrigerated. Serve chilled; cake will keep well covered in the refrigerator for up to 4 days.