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MealDessertsCakesHigh-FiberHigh-ProteinUnder 1 HourSpecial OccasionBakingEasyVegetarianMexican

Easy Coconut-Lime Tres Leches Cake

Samira Rueda
Community Member
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Easy Coconut-Lime Tres Leches Cake
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Easy Coconut-Lime Tres Leches Cake

Ingredients

for 4 servings

Cake

  • ½ cup butter (100 g), room temperature
  • ½ cup sugar (100 g)
  • 2 eggs
  • ¼ cup milk (60 mL)
  • 1 teaspoon coconut extract
  • 1 teaspoon baking powder
  • 1 cup all purpose flour (130 g)

Milk mixture:

  • ½ cup evaporated milk (150 mL)
  • ½ cup coconut milk (150 mL)
  • ½ cup condensed milk (150 mL)

Chantilly cream:

  • 1 cup cream (200 mL)
  • 1 teaspoon coconut extract
  • 3 ½ teaspoons sugar

Toppings:

  • coconut flake, toasted
  • lemon zest

Nutrition Info

  • Calories 886
  • Fat 64g
  • Carbs 75g
  • Fiber 0g
  • Sugar 43g
  • Protein 16g

Estimated values based on one serving size.

Preparation

  1. For the cake: Preheat the oven to 170°C.
  2. In a bowl whip, butter, and super until fluffy.
  3. Add the milk and the eggs one by one, mixing in between. Then, add the coconut extract and mix well.
  4. Add the flour and the baking powder. Combine everything together, pour into a pre-greased mold and bake at 170° C for 35 minutes.
  5. Once the cake is baked, poke small holes with a toothpick or fork. Pour the milk mixture on top.
  6. Let it chill for three hours in the fridge.
  7. Toppings: For the chantilly cream: simply whip everything until it is fluffy.
  8. To top the cake, sprinkle coconut and lime zest.
  9. Enjoy!
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