Coconut Tres Leches Cake

A tropical twist on the classic dessert—this soft sponge cake is soaked in a blend of coconut milk, sweetened condensed milk, and evaporated milk, then topped with whipped cream and toasted coconut.

Ready in 4 hours Rich in smoky flavor Traditional Nigerian recipe
Condensed Coconut Milk
PART OF THIS DISH

Ingredients

  • 1 box of yellow cake mix
  • 1 can of coconut condensed milk
  • 1 can of evaporated milk
  • 1 cup of coconut milk
  • 2 cups of whipped cream
  • Shredded coconut for garnish
Condensed Coconut Milk

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Method

  1. Prepare the yellow cake mix according to the package instructions. Once baked and cooled, poke holes in the cake using a fork.
  2. In a bowl, mix coconut condensed milk, evaporated milk, and coconut milk.
  3. Pour the milk mixture over the cake, allowing it to absorb. Refrigerate the cake for at least 4 hours or overnight.
  4. Before serving, spread whipped cream over the cake and garnish with shredded coconut.
Dish image Image for illustrative purposes only. Final presentation may vary.
Condensed Coconut Milk
CHEF'S TIP

Poke plenty of holes in the cake while it’s still warm so it fully absorbs the coconut milk mixture.

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