This Coconut-Caramel Tres Leches Cake is my idea of the perfect summer dessert. It’s sweet but still light and refreshing. It’s soaked in coconut milk, topped with a layer of caramel and a layer of whipped cream. I really hope you give it a try!

I recommend this cake to anyone who loves coconut. The base is a simple vanilla sponge cake that’s soaked in a mixture of coconut milk, whole milk and sweetened condensed milk. Then comes a thin layer of homemade caramel, followed by a thicker layer of sweetened whipped cream on top.

This cake is sweet but also refreshing (if that makes sense?), so it’s perfect as a summer dessert. If you’d like it to be a little less sweet, you can skip the caramel. Homemade caramel can be a bit tricky to make, especially for beginners, so feel free to leave it out, the cake will still be just as delicious. Of course, I don’t want to discourage anyone, because practice makes perfect, so if you’re up for a challenge, I definitely recommend giving it a try!

How to Store

Keep the cake covered in the fridge for up to 3 days. Since it’s soaked in milk and topped with whipped cream, it needs to stay cold. I recommend using an airtight container or covering the tray tightly with foil or wrap, so it doesn’t absorb any fridge smells. It actually tastes even better the next day once the flavors have settled!

Tips & Tricks

Gently fold the yolks into the whipped egg white - When making the sponge, be careful not to deflate the egg whites while folding in the yolks and flour. Use a spatula and mix slowly. This keeps the batter airy and helps the cake rise nicely.

It’s better to slightly overbake than underbake - Since the cake gets soaked in milk later, a slightly drier sponge is totally fine. In fact, it holds its shape better and won’t fall apart when you pour the milk over it.

Let it chill for at least 4 hours, but overnight is best - This cake needs time to absorb the milk and set properly.

Poke lots of holes in the cake before soaking - Use a fork or skewer to poke all over the sponge once it cools.

Pour the milk slowly and in batches - Add the milk mixture a little at a time, letting the cake absorb it slowly.

Use full fat canned coconut milk - For the best flavor and texture, go with full fat coconut milk. It adds creaminess and a stronger coconut taste.

Frequently asked questions (FAQ’s)

Can I make this cake ahead of time?
Yes! This cake is actually best when made a day ahead. Letting it chill overnight gives the milk time to fully soak in and the flavors to develop.
Do I have to use all three types of milk?
Using all three gives the best flavor and texture. But if you’re missing one, you can adjust a little (for example replace whole milk with more coconut milk) though it might change the balance slightly.
Can I skip the caramel layer?
Absolutely. If you want a less sweet or easier version, just leave out the caramel. The cake is still super tasty with just the milk soak and whipped cream.
How long does it last in the fridge?
It keeps well in the fridge for up to 2 days. Just cover it well so it doesn’t dry out or pick up other smells.
Can I freeze this cake?
I don’t recommend freezing it after soaking, since the texture can get mushy once thawed. If you want to prep ahead, you can freeze the sponge cake before soaking and add the milk and toppings later.
What kind of coconut milk should I use?
Use canned full fat coconut milk for the best flavor and creaminess.

Ingredients you will need for this recipe

For the batter

Eggs, separated: Separating the eggs allows you to whip the whites for extra volume and lightness in the cake. Folding the whipped whites into the batter helps create a soft, airy sponge that can soak up the milk mixture without getting dense.
Granulated sugar: Sweetens the sponge and helps create a stable structure when whipped with the eggs.
Milk: Adds moisture and keeps the sponge soft. It also makes the batter a bit looser and more pourable.
All purpose flour: The main structure of the cake. It gives the sponge its form while still keeping it light and tender.
Baking powder: A leavening agent that helps the sponge rise.
Vanilla bean paste or ground vanilla: Vanilla pairs really well with the coconut.

For the milk mixture

Milk: Helps balance out the sweetness of the condensed milk.
Coconut milk: Brings the coconut flavor.
Sweetened condensed milk: Adds sweetness and thickness.

For the coconut caramel

Sugar: This is the base of the caramel.
Water: Helps dissolve the sugar.
Unsalted butter: Adds richness and helps smooth out the caramel.
Heavy cream: Warming it slightly helps prevent the caramel from seizing when added.
Desiccated coconut: Brings in more texture and coconut flavor.

For the frosting

Whipping cream: Whipped into a light, fluffy topping.
Sugar: Just enough to lightly sweeten the whipped cream.

Step by step instructions with photos

1. Preheat the oven to 170C (fan), line and grease a 20x25 cm baking tin.

2. To prepare the batter, separate the egg whites from the egg yolks.

3. First, beat the egg whites with half of the sugar until stiff peaks form, then set aside.

4. In another bowl, mix the egg yolks with the sugar until pale and fluffy.

5. Then add the vanilla, pour in the milk, sift in the flour and the baking powder. Mix until incorporated. I recommend using an electric mixer here.

6. Next, pour the egg yolk mixture of the fluffy egg whites and gently fold it in. Do this slowly, to avoid deflating the batter.

7. Pour the batter into your prepared baking tin and bake in the preheated oven for about 40 to 45 minutes.

8. Once ready, take it out the oven, remove the baking paper from under and let it cool slightly on a wire rack. (Cool it until it’s just slightly warm, not fully cold)

9. In the meantime, prepare the milk mixture by whisking together the coconut milk, whole milk and sweetened condensed milk.

10. Once the cake has slightly cooled down, place it back in the baking tin, poke holes in it using a fork and pour the milk mixture all over it.

11. Let it fully absorb, then cover and place it in the fridge for a minimum of 4 hours or overnight.

12. While the cake is chilling in the fridge, prepare the caramel sauce.

13. In a small saucepan combine the sugar and the water. Over medium heat, let the sugar fully dissolve without stirring.

14. Once the sugar has dissolved, increase the heat to medium high and let the mixture simmer without stirring, until it turns into an amber color.

15. As soon as the mixture reaches a nice amber color, take it off the heat and immediately whisk in the warmed up cream. Make sure to add the cream gradually in order to avoid the caramel to harden or become lumpy.

16. Next, whisk in the butter and the salt; and lastly, the coconut.

17. Pour the caramel in a heat resistant jar and let it completely come to room temperature, then place it in the fridge for a few hours to set.

18. The next day, take the cake out the fridge.

19. Top with a layer of the caramel, then lastly, with a thick layer of whipped cream.

20. Store in the fridge covered for 2 days. Enjoy!

Yield: 8

Author: Angie