Coconut Tres Leches Cake

coconut tres leches cake mexican dessert recipe

This Coconut Tres Leches Cake is one of my favorite desserts during the holidays! It’s light and fluffy but also has a rich, creamy texture that I LOVE. It’s also so unique and delicious – you have to try this one of yourself. Hope you love it as much as we do!

Here’s a video of how I made my Coconut Tres Leches Cake. For another delicious dessert recipe, check out my Creamy Cannoli Dip!

What You'll Need:

For Cake:
+ 1 box white cake mix (with ingredients the recipe on the box calls for.

* Note: usually calls for 1 cup water, I like to cut the amount of water in half and substitute the other ½ cup with milk.

For Milk Mixture:
+ 1 7.6 oz. cans Media Crema

+ 1 14 oz. can sweetened condensed milk

+ 1 13 oz. coconut milk

+ 1 tsp. Coconut extract

+ ¼ cup cream of coconut (optional)

For Topping:
+ 1 7.6 oz. can Media Crema

+ 1 cup heavy whipping cream

+ 2 tbsp. powdered sugar

+ ½ tsp. vanilla extract

+ 1 ½ cup sweetened shredded coconut

+ Fresh rosemary for garnish

+ Fresh cranberries for garnish

* Note: I like to dip rosemary and cranberries in simple syrup, then set onto a wire rack while the cake is chilling. When it’s time to serve I dust with granulated sugar for a frosted look!

Steps:

1. Grease a 9×13 baking dish. In a large mixing bowl combine all cake ingredients along with coconut extract. Mix until well combined and bake according to package directions. Let cool for 20 minutes.

2. In a large mixing bowl, combine Media Crema, Coconut milk, sweetened condensed milk, and cream of coconut (optional). Whisk until well combined.

3. Using a fork, poke holes all over the cake. Gradually pour milk mixture overtop. Cover and refrigerate for a minimum of 5 hours (even better if you can leave it overnight).

4. In a large mixing bowl, combine heavy whipping cream and media crema. Using a hand mixer, whisk on high speed until slightly thickened. Then, add vanilla extract and powdered sugar, and continue mixing until stiff peaks begin to form.

5. Spread whipped cream on top of cake and cover with shredded coconut. Serve and garnish with rosemary and cranberries. Enjoy!

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