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 so unique and delicious – you have to try this one and share it with all your loved ones. Hope you love it as much as we do!
How To Make My Coconut Tres Leches Cake
Here’s a video of how I made my Coconut Tres Leches Cake. For another delicious dessert recipe, check out my Creamy Cannoli Dip!
Ingredients – For The Cake
- 1 box white cake mix (including ingredients the recipe on the box calls for)
Note
Boxed cake mix usually calls for 1 cup water but I like to cut the amount of water in half and substitute the other ½ cup with milk.
Ingredients – For The Milk Mixture
- 1 (7.6-ounce) can Media Crema
- 1 (14-ounce) can sweetened condensed milk
- 1 (13-ounce) can coconut milk
- 1 teaspoon coconut extract
- ¼ cup cream of coconut (optional)
Ingredients – For The Topping
- 1 (7.6-ounce) can Media Crema
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 1½ 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 them onto a wire rack while the cake is chilling. When it’s time to serve I dust with granulated sugar for a frosted look!
Step-By-Step Recipe Method
- 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.
- In a large mixing bowl, combine Media Crema, Coconut milk, sweetened condensed milk, and cream of coconut (optional). Whisk until well combined.
- 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).
- 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.
- Spread whipped cream on top of cake and cover with shredded coconut. Serve and garnish with rosemary and cranberries. Enjoy!