Cinco de Mayo is coming, and if you're looking for a delicious Mexican dessert to celebrate with, then this Lime Coconut Tres Leches Cake is for you! This Tres Leches Cake is a unique take on the traditional Mexican cake. It's a sweet, moist cake with a velvety texture, a delicious milky syrup, and a coconut lime twist. Garnished with coconut and festive rainbow sprinkles, it's perfect for your Cinco de Mayo celebration! Tres Leches literally means "3 milk" and that's what this cake contains- 3 different kinds of milk. Although it sounds involved, it really is an easy cake to make!
Tres Leche Cake is sort of the original poke cake because you poke holes in the top like you would a typical poke cake. But then you flip it and also perforate the other side before saturating it with a milky syrup. This ensures this Coconut Lime Tres Leche cake is evenly soaked in milk, giving it a perfectly moist and velvety texture, without being mushy. When combined, this creamy trio of milks creates just the right balance of sweetness, density, and richness.
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If you love the combination of lime, coconut, and rum, be sure to try my Tropical Banana Bread!
🥘 Ingredient Notes
- Milk. Traditionally, a Tres Leches Cake is made with evaporated milk, sweetened condensed milk, and whole milk. However, my Coconut Tres Leches cake is a little different in that it uses creamy coconut milk instead of evaporated milk to give it a coconut flavor and 1% milk instead of whole milk.
- Rum (or substitute rum extract). I use rum because the cake already has a 'hint of tropical' from the coconut and lime, and rum pairs nicely with these flavors. Although it's optional, it takes this already delicious cake to a new level! Alternatively, for a non-alcoholic version, you could use a rum extract or leave the rum out.
- Unsweetened coconut. Unsweetened coconut gives the cake a nice finishing texture to the cake and complements the sprinkles. I use unsweetened because the cake is already sweet enough. You can also toast the coconut: Spread unsweetened coconut flakes in a single layer on a parchment-lined baking sheet and bake at 325°F (160°C) for about 5-8 minutes, stirring once, until golden brown. Watch it closely-it can burn quickly!
- Sprinkles. I use rainbow jimmies- jimmies are bigger sprinkles. Using sprinkles on this Tres Leche cake gives it a festive/fiesta feel!
*See recipe card for full list of ingredients and quantities
🔪How to Make Coconut Tres Leches Cake
PREP: Preheat oven to 350 degrees F. Spray an 8 x 8-inch cake pan with nonstick cooking spray *(I use Wilton Cake Release).
- Stir flour with baking powder in a medium bowl.
- In a separate large bowl, beat egg whites using the whisk attachment (if you have one) for your electric mixer or stand mixer at high speed until foamy.
- Gradually add about a ¼ of the sugar and continue beating whites until stiff peaks form when beaters are lifted, 2 to 3 minutes. (see video below)
- Using the same beaters (no need to wash), in another separate large mixing bowl, beat egg yolks with remaining sugar until pale yellow, 1 to 2 minutes. Reduce the mixer speed to low speed.
- Gradually beat in flour mixture, then milk and ½ teaspoon vanilla, until smooth. Blend in lime zest and rum.
- Stir a third of egg whites into yolk mixture, using a rubber spatula, then carefully fold in remaining whites until no streaks remain.
Baking and Assembly:
- Step 7: Pour cake batter into prepared pan. Bake in the centre of the oven until springy and a skewer inserted into the centre of the cake comes out clean, 30 to 35 minutes. Let the cake cool completely on a wire rack, about 1 hour.
- Step 8: Whisk coconut milk with condensed milk, 1 teaspoon vanilla, and lime juice in a small bowl until combined. Set aside. Poke the top of the cake all over with a skewer.
- Step 9: Pour half of the coconut milk mixture over the cake and let stand 5 minutes.
- Step 10: Run a knife around the edges of the cake and invert onto a rimmed serving platter. Poke the bottom of the cake all over with a skewer. Then pour the remaining coconut milk mixture all over the cake, spooning any excess drippings back onto the cake until it is absorbed, about 5 minutes. Refrigerate until fully chilled before serving, 1 to 2 hours.
🎥 Videos
Every celebration needs cake, and what's a celebration cake without rainbow sprinkles? I sprinkled both coconut and rainbow jimmies on this Mexican Tres Leches cake to make it even more festive! I'll take any opportunity to celebrate, eat Mexican food and cake, but this cake is not the only way I celebrate this holiday. I love to
Expert Recipe Tips
- Use Room Temperature Eggs. Room temperature eggs whip up with more volume and emulsify better, which helps create a light, airy sponge that can absorb the milk mixture without collapsing.
- Separate Eggs Carefully. Any yolk in your whites can prevent stiff peaks. Crack each egg over a small bowl before adding it to the main mixing bowl to avoid contamination.
- Beat Whites to True Stiff Peaks. For a stable foam, ensure the egg whites are glossy and stand straight when the beaters are lifted. Underbeaten whites lead to a denser cake; overbeaten whites can cause cracking (See VIDEO)
- Fold, Don't Stir. Fold the whipped egg whites gently into the yolk/flour mixture to maintain airiness. Use a rubber spatula and a gentle figure-eight motion to avoid deflating the batter.
- Don't Overbake. A dry cake won't absorb the milk syrup well. The cake is done when it springs back lightly and a skewer comes out clean. Begin checking at 30 minutes.
- Poke Deep Holes, Evenly. Use a thin skewer and poke all the way to the bottom in a tight grid across the cake to ensure even soaking.
- Soak While Cake Is Cool, Not Cold. Let the cake cool completely before soaking, but do not refrigerate. A slightly warm or room-temperature cake absorbs the syrup more efficiently.
- Flip and Soak Again for Evenness. Flipping and soaking both sides is brilliant-many tres leches cakes are only soaked on top. This ensures no dry spots and balanced moisture throughout.
- Toast Coconut for Extra Depth. Toasting enhances the flavor and gives a crunchy contrast to the soft texture of the cake. You can also add a pinch of sea salt to the coconut before toasting to enhance flavor.
- Chill Thoroughly Before Serving. Chilling for at least 2 hours (or overnight) allows the milk mixture to fully integrate and gives the cake its signature silky texture.
Top Tips
Leftover Condensed Milk
I am trying really hard to use my leftovers and make recipes around them. I had leftover condensed milk from making my Healthy Butter Chicken, and have always wanted to post this Tres Leches cake.
took me a while to get around to making it, so I was a little worried that the leftover condensed milk would go bad. But it's really surprising how long condensed milk lasts in your fridge; up to 3 weeks!
But did you know you can also freeze it? Condensed milk should be frozen in an airtight container and will not actually freeze solid because of the sugar content. You can thaw frozen condensed milk overnight in the refrigerator.
And it can be frozen for up to three months without any noticeable flavor or texture changes, as long as the container is tightly sealed. Whisk the milk if there is any separation, and note that thawed condensed milk should not be refrozen. You can read more about freezing condensed milk HERE.
Prevent Cake from Sticking to the Pan
I always use Wilton Cake Release to prevent my cakes from sticking to the pan. It's a great product! It's available at Walmart and most craft stores (in the cake decorating aisle). You can usually buy it online as well.
👪 Serving Size
This coconut milk tres leches cake recipe makes 9 square servings. You can also half, double or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust. If you half the recipe, you'll need another 8x8x3 square pan.
🥗What to serve with Coconut Lime Tres Leche Cake
Any Mexican-inspired main dish pairs well with the Coconut Lime Tres Leche cake. I love to serve my Air Fryer Steak Tacos (show), and my Mexican Street Corn Pasta Salad with this cake!
🌡️Storage
Store this Coconut Tres Leches cake in the fridge in an airtight container for up to 4 days, and freeze this cake for up to 3 months in a sealed container.
❔ Recipe FAQs
Avoid over-soaking! Use the exact milk quantities and be patient while spooning excess syrup back onto the cake-don't rush the absorption. Flipping and poking both sides evenly ensures moisture is distributed without pooling. Chilling is also crucial-it sets the syrup into the crumb rather than leaving it loose.
Absolutely. In fact, it tastes better the next day! Make the cake up to 24 hours ahead and let it chill overnight to fully absorb the milk mixture and develop flavor. Just hold off on the sprinkles and coconut garnish until right before serving so they stay fresh and vibrant.
Yes, you can use full-fat coconut milk if you prefer a richer flavor and creamier texture. Just note that it may result in a slightly heavier cake and more pronounced coconut taste. Be sure to shake or stir it well before using, as full-fat varieties separate more than light ones.
You can, but reduce the amount slightly to account for the lighter texture of cake flour. Use 1 cup minus 2 tablespoons of cake flour to replace 1 cup of all-purpose. This swap will yield an even softer crumb, which pairs beautifully with the syrup-soaked structure of the cake
Looking for more Cinco de Mayo recipes? Check out this Churro recipe!
This Mexican cake is a great choice for your Cinco de Mayo celebration, but because it's easy, delicious, and versatile, it makes a great cake for any occasion. You can decorate it any way you want or simply serve it topped with whipped cream or frosting. But personally, I think sprinkles are the best!
Happy Cinco de Mayo!
More Cinco de Mayo Recipes
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📋 Lime Coconut Tres Leches Cake Recipe
Equipment
Ingredients
Cake
- 1 cup all-purpose flour
- 1 ½ teaspoon baking powder
- 5 eggs separated
- ¾ cup white granulated sugar divided
- ⅓ cup milk * I use 1%
- ½ teaspoon vanilla
- 1 teaspoon lime zest
- 1 tablespoon rum * or 1 teaspoon rum extract
Coconut Milk Syrup
- 200 ml coconut milk (½ a 400 ml can of coconut milk) * I use light
- 150 ml sweetened condensed milk (½ of a 300 ml can )
- 1 teaspoon vanilla
- 1 tablespoon fresh lime juice
Garnish
- unsweetened coconut flakes * Can use toasted coconut, if desired
- rainbow sprinkles * I use rainbow jimmies- jimmies are bigger sprinkles
- lime twist
Instructions
Cake
- Preheat oven to 350 degrees F. Spray a 8 x 8-inch can pan with non-stick cooking spray or use Wilton Cake Release (see post)
- Stir flour with baking powder in a medium bowl.
- In a separate medium mixing bowl, beat egg whites, using an electric mixer on high, until foamy.
- Gradually add about a ¼ of the sugar and continue beating whites until stiff peaks form when beaters are lifted, 2 to 3 minutes. (see directions in post Videos)
- Using same beaters (no need to wash), in another separate large mixing bowl, beat yolks with remaining sugar until pale yellow, 1 to 2 minutes. Reduce mixer speed to low.
- Gradually beat in flour mixture, then milk and ½ teaspoon vanilla, until smooth. Blend in lime zest and rum.
- Stir a third of egg whites into yolk mixture, using a rubber spatula, then carefully fold in remaining egg whites until no streaks remain. Pour into prepared pan.
- Bake in centre of oven until springy and a skewer inserted into the centre of cake comes out clean, 30 to 35 min. Cool completely on a rack, about 1 hour.
Coconut Milk Syrup
- Whisk coconut milk with condensed milk, 1 teaspoon vanilla and lime juice in a small bowl until combined. Poke top of cake all over with a skewer.
- Pour half of coconut syrup over cake and let stand 5 minutes.
- Run a knife around edges of cake and invert onto a rimmed serving platter. Poke bottom of cake all over with skewer.
- Pour remaining syrup all over cake, spooning any excess drippings back onto the cake until it is absorbed, about 5 minutes. Refrigerate until fully chilled before serving, 1 to 2 hours.
Garnish
- Sprinkle unsweetened shredded coconut on cake, then rainbow sprinkles/jimmies.
- Cut cake into 9 pieces, then add a twist of lime to each piece when served. (See post video on how to make a lime twist garnish)
Notes
-
- Use Room Temperature Eggs. Room temperature eggs whip up with more volume and emulsify better, which helps create a light, airy sponge that can absorb the milk mixture without collapsing.
-
- Separate Eggs Carefully. Any yolk in your whites can prevent stiff peaks. Crack each egg over a small bowl before adding it to the main mixing bowl to avoid contamination.
-
- Beat Whites to True Stiff Peaks. For a stable foam, ensure the egg whites are glossy and stand straight when the beaters are lifted. Underbeaten whites lead to a denser cake; overbeaten whites can cause cracking (See VIDEO)
-
- Fold, Don't Stir. Fold the whipped egg whites gently into the yolk/flour mixture to maintain airiness. Use a rubber spatula and a gentle figure-eight motion to avoid deflating the batter.
-
- Don't Overbake. A dry cake won't absorb the milk syrup well. The cake is done when it springs back lightly and a skewer comes out clean. Begin checking at 30 minutes.
-
- Poke Deep Holes, Evenly. Use a thin skewer and poke all the way to the bottom in a tight grid across the cake to ensure even soaking.
-
- Soak While Cake Is Cool, Not Cold. Let the cake cool completely before soaking, but do not refrigerate. A slightly warm or room-temperature cake absorbs the syrup more efficiently.
-
- Flip and Soak Again for Evenness. Flipping and soaking both sides is brilliant-many tres leches cakes are only soaked on top. This ensures no dry spots and balanced moisture throughout.
-
- Toast Coconut for Extra Depth. Toasting enhances the flavor and gives a crunchy contrast to the soft texture of the cake. You can also add a pinch of sea salt to the coconut before toasting to enhance flavor.
-
- Chill Thoroughly Before Serving. Chilling for at least 2 hours (or overnight) allows the milk mixture to fully integrate and gives the cake its signature silky texture.
Nutrition
Sabrina
Yum! This turned out great and I love the coconut flavour. Rich and flavourful while still feeling light and bright! Really good, thanks!
Terri Gilson
Thanks, Sabrina!
Cynthia at Cynful Kitchen
Tip: you can make your own cake release using equal parts shortening, veg oil and flour. 🙂 I have yet to try a Tres Leche cake, but it looks fun to bake! I will have to add condensed milk to my shopping list soon.
Terri Gilson
Hi Cynthia,
Yeah, I know about the homemade cake release, but it honestly doesn't work as well and I'd rather just buy it! You will love the Tres Leche cake - sooo yummy!
NANCY @ Instanomss
adding this to my covid baking list!
Terri Gilson
Thanks, Nancy - enjoy!
Colleen
The lime and coconut perfect additions to this tres leches cake. It looks delicious and festive.
Bernice Hill
ha! I never though about that before...Tres Leches IS the original poke cake. Love the added flavours of lime and coconut. It's a party in a pan!
Terri Gilson
I know, right? As I was poking I had that little revelation! Thanks, Bernice!
Sharon
Great tip about freezing the condensed milk!! It always surprises me what you can save in the freezer. Oh, and the cake looks gorgeous!
Terri Gilson
Thank you, Sharon! I freeze EVERYTHING so was pretty happy when I found that out 🙂
Vanessa
Sounds delicious and perfect for Cinco de Mayo.
Terri Gilson
Thanks, Vanessa!
Julia
I've only ever tried Tres Leches cake once ever and it's so good. Yours looks fantastic and I love the addition of sprinkles. Beautiful cake.
Terri Gilson
Thanks, Julia! I felt it needed the sprinkles to make it look really festive!