This Coconut Lime 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 coconut lime twist. Garnished with coconut and festive rainbow sprinkles, it's perfect for your Cinco de Mayo celebration!
Preheat oven to 350 degrees F. Spray a 8 x 8-inch can pan with non-stick cooking spray or use Wilton Cake Release (*I use Cake Release- see NOTES)
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 NOTES)
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.
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 NOTES for video on how to make a lime twist garnish)
*NOTE: Video: How to make a lime twist**NOTE:How to beat egg whites to stiff peaks***NOTE: I have always used Wilton Cake Release (affilitate link) because your cakes come out perfect, without sticking and crumb-free!💭 Leftover Condensed MilkI 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. It 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! 💭Freezing Leftover Condensed MilkBut 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 re-frozen
📋 Coconut Lime Tres Leches Cake Recipe
Amount Per Serving (1 piece)
Calories 229Calories from Fat 45
% Daily Value*
Saturated Fat 3g19%
Vitamin A 191IU4%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.