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- 1 cup all-purpose flour - 1 ½ teaspoons baking powder - ½ teaspoon salt - ½ cup unsalted butter - 1 cup granulated sugar - 3 large eggs - 1 teaspoon vanilla extract - ½ cup whole milk - 1 cup coconut milk - 1 cup sweetened condensed milk - 1 cup evaporated milk - Zest of 1 lime - Juice of 1 lime - 1 cup heavy whipping cream - 2 tablespoons powdered sugar - ½ teaspoon vanilla extract - Toasted coconut flakes - Lime slices The first step is to gather your ingredients. This helps keep things fun and organized. For the cake, you need flour, baking powder, salt, butter, sugar, eggs, vanilla, and milk. Each of these adds texture and flavor. The butter makes it rich, and the eggs help it rise. Next, we move to the tres leches mixture. This is the fun part! You need coconut milk, sweetened condensed milk, and evaporated milk. The lime zest and juice add a fresh twist. This mixture will soak into the cake and make it moist and tasty. Lastly, we prepare for the topping. Heavy whipping cream gives the cake a nice, fluffy layer. It’s sweetened with powdered sugar and flavored with vanilla. The toasted coconut flakes and lime slices add a lovely finish. They make it look pretty and add extra flavor. Each ingredient plays a key role. Together, they create a delightful coconut lime tres leches cake. So, gather these items and get ready to bake! {{ingredient_image_2}} - Preheat the oven to 350°F (175°C). - In a bowl, mix 1 cup flour, 1 ½ teaspoons baking powder, and ½ teaspoon salt. - Cream together ½ cup softened butter and 1 cup sugar until fluffy. - Add 3 large eggs to the butter mixture one at a time. - Blend in 1 teaspoon vanilla extract after adding all the eggs. - Gradually mix the dry ingredients with the egg mixture. - Pour the batter into the baking dish and bake for 25-30 minutes until a toothpick comes out clean. - In a bowl, whisk together 1 cup coconut milk, 1 cup sweetened condensed milk, and 1 cup evaporated milk with lime zest and juice. - Once the cake cools, poke holes all over it. - Pour the tres leches mixture over the cake and refrigerate for at least 2 hours. - In a bowl, whip 1 cup heavy cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla extract until soft peaks form. - Spread the whipped cream over the soaked cake. - Garnish with toasted coconut flakes and lime slices for extra flair. To make your cake super moist, soak it well. I suggest soaking the cake for at least 2 hours. If you have time, let it sit overnight. This helps the cake absorb the tres leches mixture fully. The longer it soaks, the better the flavor and texture. Mixing the batter is key but be careful! When you add the dry ingredients, do it slowly. Mix gently. You want to combine everything without overworking it. Overmixing can make your cake tough. Stop mixing as soon as you see no dry flour. Presentation matters! After you spread the whipped cream, add some toasted coconut flakes on top. It adds crunch and flavor. Lime slices also look great. You can even add a sprig of mint for color. Serve each slice on a bright plate to make it pop! Pro Tips Use Room Temperature Ingredients: Ensuring your eggs and butter are at room temperature helps create a smoother batter and better rise in the cake. Soak Longer for More Flavor: For an extra decadent experience, let the cake soak in the tres leches mixture overnight in the refrigerator. Whip Cream to Stiff Peaks: Whipping the cream until stiff peaks form will ensure your topping holds its shape and adds a beautiful finish to the cake. Toast Coconut for Extra Crunch: Lightly toasting the coconut flakes before garnishing adds a delightful crunch and enhances the coconut flavor in your cake. {{image_4}} You can change up the flavor of your Coconut Lime Tres Leches Cake. Try using different fruits. Mango adds a sweet twist. Passion fruit brings a tangy kick. Pineapple gives a tropical vibe. Each option keeps the cake moist and flavorful. Feel free to mix and match these fruits. You can even add zest from these fruits to enhance the taste. If you need a gluten-free cake, swap the all-purpose flour. Use a gluten-free flour mix instead. It will still give a nice texture. For a dairy-free version, replace the whole milk. Use almond or oat milk instead. You can also use coconut yogurt in place of heavy cream. These swaps keep the cake rich and tasty while meeting dietary needs. Want individual servings? Make mini Coconut Lime Tres Leches Cakes! Use a muffin tin or ramekins for baking. Divide the batter evenly into the cups. Bake for less time, about 15-20 minutes. Once cooled, poke holes and soak each mini cake with the tres leches mixture. Top with whipped cream and garnish. These mini treats are perfect for parties! To keep your Coconut Lime Tres Leches Cake fresh, store it in the fridge. First, cover the cake with plastic wrap or place it in an airtight container. This keeps it moist and prevents it from absorbing other smells. The cake stays tasty for about 3 to 5 days in the fridge. If you want to save some cake for later, you can freeze it. First, let the cake cool completely. Then, cut it into slices. Wrap each slice in plastic wrap, making sure it is tight. Place the wrapped slices in a freezer bag or container. This way, the cake can last up to 3 months in the freezer. When you're ready to enjoy it, just thaw it in the fridge overnight. To serve leftover cake, you don't need to bake it again. Just take out the slice you want and let it sit at room temperature for about 20 minutes. This helps the cake regain its soft texture. If you prefer it warm, you can microwave it for about 10 to 15 seconds. Enjoy it as is, or add a little extra whipped cream and toasted coconut on top! Tres leches cake is a sponge cake soaked in three types of milk. The three milks are usually sweetened condensed milk, evaporated milk, and whole milk. This cake is moist and rich, making it a favorite in many Latin cultures. The name means "three milks" in Spanish. This cake often has a creamy topping, which adds to its flavor. Yes, you can make this cake ahead of time. In fact, I recommend making it a day before you plan to serve it. This allows the cake to soak up all the milk mixture. The longer it sits, the better the flavor. Just cover it well in the fridge after soaking. If you cannot find coconut milk, you can use whole milk or almond milk. For a richer flavor, you can mix half heavy cream with half whole milk. This will give you a creamy texture, similar to coconut milk. Coconut lime tres leches cake lasts about 3 to 5 days in the fridge. Make sure to keep it covered to prevent it from drying out. If you see any signs of spoilage, it’s best to throw it away. Enjoy your cake while it’s fresh for the best flavor! Coconut Lime Tres Leches Cake can delight any dessert lover. We explored its main ingredients, from the fluffy cake base to the creamy topping. I shared step-by-step instructions, plus tips for perfecting your bake. With flavor variations and storage tips, this cake suits every occasion. Embrace your baking journey and create a treat that makes your friends and family smile. Enjoy the sweet, moist flavors of this simple yet delicious cake. Happy baking!

Coconut Lime Tres Leches Cake

A tropical twist on the classic tres leches cake, infused with coconut and lime flavors.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 3 hours
Course Dessert
Cuisine Mexican
Servings 12
Calories 300 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 0.5 cup whole milk
  • 1 cup coconut milk
  • 1 cup sweetened condensed milk
  • 1 cup evaporated milk
  • 1 unit zest of 1 lime
  • 1 unit juice of 1 lime
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 0.5 teaspoon vanilla extract
  • to taste unit toasted coconut flakes, for garnish
  • to taste unit lime slices, for garnish

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter and dust with flour.
  • In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  • In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  • Add the eggs one at a time, mixing well after each addition. Then blend in the vanilla extract.
  • Gradually add the dry ingredients to the butter mixture in three parts, alternating with the whole milk. Mix gently until just combined.
  • Pour the batter into the greased baking dish and spread evenly. Bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool in the pan on a wire rack.
  • In a bowl, combine the coconut milk, sweetened condensed milk, evaporated milk, lime zest, and lime juice. Whisk until smooth.
  • Once the cake has cooled, poke holes all over the surface with a fork. Pour the tres leches mixture evenly over the cake and refrigerate for at least 2 hours or overnight.
  • In a medium bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
  • Spread the whipped cream over the soaked cake.
  • Garnish with toasted coconut flakes and lime slices.

Notes

For best results, soak the cake overnight.
Keyword cake, coconut, dessert, lime, tres leches