Coconut Lime Tres Leches Cake

Have you ever wanted to taste sunshine in a cake? I made this Coconut Lime Tres Leches Cake, and oh my gosh, it’s so soft and sweet. The coconut and lime together are just so cool.

Every bite is creamy and fresh. It melts in your mouth, and it feels like a little party. My family loves it every single time.

If you need a yummy and easy treat, you have to try this cake. Come on, let’s make Coconut Lime Tres Leches Cake together!

Why You’ll Love This Recipe

• Tropical Vibes: The coconut and lime elevate the classic tres leches cake into something truly unique.
• Moist and Flavorful: Every bite of this cake is like sinking into a pillow of soft, airy sponge soaked in creamy, milky goodness.
• Perfect for Special Occasions: Whether it’s a birthday, a summer BBQ, or a holiday gathering, this cake will steal the spotlight.
• Great for Meal Prep or Make-Ahead: This cake actually tastes better the next day, making it an excellent make-ahead dessert option.
• Quick & Easy: Although the cake requires a few steps, it’s incredibly simple to put together.

Required Kitchen Tools

Before you get started, make sure you have all the essential tools. Here’s what you’ll need:

• 9×13 Baking Dish: For baking the cake and serving it directly. A glass or ceramic dish works best to ensure even soaking of the tres leches mixture.
• Mixer (Stand or Handheld): To properly mix the cake batter and the whipping cream for the topping.
• Whisk: To incorporate the dry ingredients and whisk together the wet ingredients.
• Mixing Bowls: For combining your wet and dry ingredients separately.
• Measuring Cups and Spoons: Accurate measurements are crucial for baking!
• Toasted Coconut (Optional): You can toast your own coconut or use pre-toasted coconut for topping.

Ingredients

Here’s everything you’ll need to make this dessert—don’t worry; there’s no need to run to a specialty store. The ingredients are easy to find and most of them are pantry staples!

For the Cake:

• Nonstick Cooking Spray: A light spray to ensure the cake comes out of the pan smoothly.
• All-Purpose Flour: The base of your cake, adding the structure and texture needed for this light, airy dessert.
• Baking Powder: This will help the cake rise to perfection.
• Kosher Salt: Just a pinch to enhance the flavors.
• Ground Cinnamon: A hint of cinnamon balances out the sweetness of the cake and adds warmth to the flavor.
• Large Eggs (separated): The eggs need to be separated because we’ll whip the egg whites to add air to the batter, making the cake light and fluffy.
• Granulated Sugar: Adds sweetness to the cake.
• Whole Milk: The moisture component for the cake. You’ll also use whole milk in the tres leches mixture later.
• Vanilla Extract: The deep, aromatic flavor that’s classic in cakes.
• Lime Zest: A zest of one lime gives the cake a fresh, citrusy zing.
• Toasted Coconut (for the cake): Toasted coconut flakes add texture and a subtle coconut flavor to the cake itself. You’ll also sprinkle some on top for garnish.

For the Tres Leches (Milk Mixture):

• Sweetened Condensed Milk: This gives the cake its signature sweetness and thickness.
• Evaporated Milk: Adds creaminess and helps balance out the sweetness.
• Whole Milk: Brings a fresh, mild flavor to the milk mixture, tying everything together.

For the Topping:

• Heavy Cream: You’ll whip this into a thick, fluffy topping.
• Powdered Sugar: A touch of sweetness for the whipped cream.
• Ground Cinnamon: A dusting on top adds a lovely warm touch and enhances the flavor profile.
• Pinch of Kosher Salt: To balance the sweetness and bring out the flavors in the cream.
• Toasted Coconut (for Garnish): A sprinkle of toasted coconut gives the cake a beautiful, tropical flair.

How to Make Coconut Lime Tres Leches Cake

Now that you have all your ingredients ready, let’s walk through the steps. Making this cake is easier than it looks, but it does require a bit of time for soaking and chilling, so make sure to plan ahead. Let’s get started!

Step 1: Make the Cake Batter

Start by preheating your oven to 350°F (177°C). While the oven heats up, lightly grease your 9×13 baking dish with nonstick cooking spray. This ensures your cake doesn’t stick to the pan as it bakes.

In a medium bowl, whisk together the dry ingredients: flour, baking powder, salt, and cinnamon. Set this aside.

Next, separate the eggs into two bowls: one for the yolks and one for the egg whites. In the bowl with the egg yolks, add the granulated sugar and beat the mixture until it becomes pale and fluffy. You can use a hand or stand mixer for this step—it’ll only take a few minutes. Add in the whole milk, vanilla extract, and lime zest, then mix until well combined.

In a separate bowl, use your mixer to beat the egg whites until stiff peaks form. Be patient with this step—whipping the egg whites until they hold their shape is what will give the cake its airy, light texture.

Gently fold the egg whites into the egg yolk mixture. Do this carefully to keep as much air in the batter as possible.

Now, slowly incorporate the dry ingredients into the wet mixture, a little at a time. Mix until just combined. It’s important not to overmix, or the cake could become dense.

Pour the batter into your prepared baking dish and smooth out the top with a spatula. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.

Step 2: Prepare the Tres Leches Milk Mixture

While the cake cools, it’s time to prepare the tres leches milk mixture. In a large bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk until smooth and fully combined. Set this aside for later.

Step 3: Soak the Cake with Tres Leches

Once the cake has cooled completely, it’s time for the magic to happen! The beauty of tres leches cake lies in the soaking process, which gives it that signature moist, creamy texture.

Using a fork or skewer, gently poke holes all over the cake, making sure to go deep enough to allow the milk mixture to soak in but without tearing up the cake. You want to create small channels where the milk can seep into the cake, ensuring every bite is perfectly soaked.

Next, slowly pour the tres leches mixture over the cake, starting around the edges and working your way toward the center. Be sure to do this slowly so the liquid absorbs evenly. It may look like there’s too much liquid at first, but don’t worry—the cake will absorb all of it, leaving behind a beautifully moist dessert.

Let the cake sit for about 10-15 minutes to ensure the liquid has fully absorbed. Then, cover the cake with plastic wrap and refrigerate it for at least 2-3 hours, or overnight if you have the time. The longer it sits, the more the flavors meld, and the creaminess intensifies.

Step 4: Make the Whipped Topping

While the cake is chilling in the fridge, it’s time to prepare the light, fluffy whipped topping that will crown your cake. In a chilled bowl, beat the heavy cream with powdered sugar until stiff peaks form. This should take just a few minutes—be careful not to overwhip, as it can turn the cream into butter.

Once the whipped cream is ready, gently fold in a pinch of kosher salt and a sprinkle of cinnamon to elevate the flavor. The cinnamon adds a subtle warmth that complements the coconut and lime, while the salt helps balance out the sweetness.

Step 5: Assemble and Garnish the Cake

Once the cake has fully absorbed the tres leches mixture and is chilled to perfection, it’s time to add the finishing touches!

Spread the whipped cream topping evenly over the cake, covering it completely. Be generous with the cream; it’s the crown of the dessert, after all! Once the topping is in place, sprinkle the toasted coconut generously on top. You can also add a bit of extra lime zest for a burst of freshness and a pop of color.

To toast the coconut, simply place shredded coconut in a dry skillet over medium heat. Stir constantly for 2-3 minutes, or until golden brown. Keep an eye on it, as coconut can burn quickly.

Serving Coconut Lime Tres Leches Cake

This cake is best served chilled, and it’s perfect for a variety of occasions. The lightness of the cake and the coconut-lime flavor make it ideal for summer parties, barbecues, or any time you want a refreshing and indulgent dessert. Here’s how to serve:

• Slice and Serve: Cut the cake into squares and serve it as a single, generous portion. The whipped topping and coconut garnish make it look elegant, and it’s so delicious that it’s sure to impress your guests.
• Add a Tropical Touch: Serve with a side of fresh tropical fruit like mango slices, pineapple, or berries to add even more vibrant flavors and color.
• Pair with a Drink: This cake pairs wonderfully with a chilled glass of coconut water or even a lime-infused iced tea for a refreshing treat.

How to Store Coconut Lime Tres Leches Cake

This cake keeps well in the fridge and actually gets even better after a day or two as the flavors continue to meld together. Here’s how to store it:

• Refrigerate: Keep the cake tightly covered with plastic wrap or in an airtight container in the refrigerator for up to 5 days.
• Make-Ahead: You can make this cake ahead of time, allowing the milk mixture to soak into the cake and giving it time to chill before serving. It’s a perfect dessert to prepare the night before a special occasion.

Variations of Coconut Lime Tres Leches Cake

While this Coconut Lime Tres Leches Cake is divine as is, there are a few variations you can try to customize the recipe to your tastes or occasion:

• Pineapple Twist: Add a tropical layer of pineapple by spreading crushed pineapple (drained) over the cake after it has cooled. The pineapple’s sweetness pairs beautifully with the coconut and lime, and it’s a wonderful nod to the island flavors.
• Lemon Zest: If you prefer a more subtle citrusy flavor, swap the lime zest for lemon zest. This will give your cake a brighter, slightly less tangy flavor that’s still deliciously fresh.
• Dairy-Free Version: You can make this cake dairy-free by using coconut milk in place of the whole milk and sweetened condensed milk. Use a non-dairy whipped cream for the topping to keep everything coconut-flavored and vegan.
• Rum-Infused Cake: For an adult twist, add a tablespoon of coconut rum or dark rum to the tres leches mixture. It will infuse the cake with a subtle depth and richness.

Nutrition Facts

Here’s an estimate of the nutrition breakdown for a serving of Coconut Lime Tres Leches Cake. Keep in mind that these values can vary based on portion sizes and specific ingredient brands.

Nutrient	Amount per Serving
Calories	320
Total Fat	18g
Saturated Fat	12g
Cholesterol	65mg
Sodium	90mg
Total Carbohydrates	37g
Dietary Fiber	1g
Sugars	28g
Protein	4g
Vitamin A	6%
Vitamin C	2%
Calcium	8%
Iron	4%

Coconut Lime Tres Leches Cake FAQs

Can I make this cake in advance?

Absolutely! In fact, this cake tastes even better the next day after it has had time to soak in the tres leches mixture and chill in the fridge.

Can I freeze Coconut Lime Tres Leches Cake?

While this cake is best served fresh or after a few days in the fridge, you can freeze it for up to 2 months. Make sure to wrap it tightly in plastic wrap and foil before freezing. When ready to eat, allow it to thaw in the refrigerator overnight.

Can I add other fruits to the cake?

Yes! Consider adding berries like strawberries, blueberries, or even passion fruit for a unique twist. The citrus and coconut flavors pair beautifully with many fruits.

Final Tips

• For Extra Coconut Flavor: If you want an extra boost of coconut flavor, you can incorporate coconut extract into the cake batter or use coconut cream instead of regular milk in the tres leches mixture.
• Don’t Rush the Soaking Process: Let the cake fully soak in the tres leches mixture for the best texture. The cake should feel moist but not soggy.
• Try Different Toppings: You can play with different toppings—try fresh berries, toasted almonds, or even a drizzle of caramel for a new twist on this tropical classic.

Conclusion

If you’re looking to elevate your dessert game, Coconut Lime Tres Leches Cake should be at the top of your list. With its moist, airy texture, tropical coconut flavor, and zesty lime notes, this cake is an unforgettable treat. It’s easy to make, can be prepared ahead of time, and is perfect for any occasion, whether it’s a holiday, a family gathering, or a summertime BBQ. Not only will your guests be impressed by the flavor, but they’ll be talking about it long after the last slice is gone.

The best part? This dessert gets better with time. The longer it sits in the fridge, the more the tres leches soak into the cake, creating that ultra-moist, melt-in-your-mouth experience. So go ahead, give this Coconut Lime Tres Leches a try—whether it’s for a special occasion or just a simple weeknight indulgence, you won’t regret it.