Tropical Coconut Tres Leches Cake: A creamy delight with a hint of rum and nutmeg

Tropical Coconut Tres Leches Cake: A creamy delight with a hint of rum and nutmeg

Indulge in the luxurious flavors of Tropical Coconut Tres Leches Cake, a sumptuous dessert that combines the richness of coconut with the delicate textures of a soaked sponge cake. This cake takes traditional tres leches to a new level by incorporating coconut milk, cream and coconut powder, resulting in a moist, flavorful treat perfectly balanced with a touch of rum and a whisper of nutmeg .


Why you'll love it:

This Coconut Tres Leches Cake is a dream come true for coconut lovers and those who enjoy a moist, creamy dessert. The cake soaks up a heavenly combination of three kinds of milk, each enhancing the coconut flavor while maintaining a moist texture. The addition of optional vanilla, rum and nutmeg adds depth and warmth, making each bite a rich and comforting experience.

Perfect occasion:

This cake is ideal for celebrations, holidays or as a special treat for weekend get-togethers. It's particularly suitable for summer parties or tropical-themed events, providing a refreshing and decadent dessert option. Serve it at brunches, afternoon teas or as a luxurious dessert after a family dinner, and watch it become the highlight of your meal.

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Decorating Tips:

For a beautiful and appetizing presentation, top your Coconut Tres Leches Cake with freshly whipped cream, sprinkled with sugar. Add chocolate shavings for an elegant touch, or consider topping with toasted coconut flakes to enhance its tropical theme. Fresh berries or a sprig of mint can also add color and a fresh contrast to rich flavors.


  • Eggs (5, separated)
  • Sugar (150 g, divided into 110 g for the yolks and 40 g for the whites)
  • Vanilla extract (2 teaspoons)
  • Rum (1 teaspoon, optional)
  • Nutmeg (1 teaspoon, optional)
  • Coconut milk (80 ml)
  • Coconut powder (40 g)
  • All-purpose flour (120 g)
  • Baking powder (5 g)
  • Concentrated coconut milk (170 g)
  • Thick cream (150 g)
  • Coconut milk (150 g for the milk mixture)
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For the whipped cream:

  • Thick cream (150 g, at least 35% fat)
  • Powdered sugar (20 g)
  • Chocolate shavings (for decoration)


  1. Start by preheating your oven to 170°C (338°F). Butter and line a 29×12 cm baking tin.
  2. Whisk together the egg yolks, 110g sugar, vanilla, rum and nutmeg until light and fluffy.
  3. Add the coconut milk and coconut powder. Gradually add the sifted flour and baking powder, mixing until well combined.
  4. In another bowl, beat the egg whites with 40 g of sugar until stiff peaks form. Gently incorporate the whites into the dough.
  5. Pour the mixture into the prepared mold and bake for 25 minutes.
  6. While the cake is baking, mix together the condensed coconut milk, additional coconut milk, and cream for the tres leches mixture.
  7. Once the cake is cooked and cooled, poke holes and pour the tres leches mixture on top. Leave to absorb for 30 minutes.
  8. Whip the heavy cream with the powdered sugar until stiff peaks form, then spread it over the cake. Garnish with chocolate shavings.
  9. Refrigerate at least 2 hours before serving to allow flavors to meld.

Enjoy this divine Tropical Coconut Tres Leches Cake, a dessert that promises a delicious mix of tropical textures and flavors!

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