Strawberry Coconut Tres Leches
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Strawberry Coconut Tres Leches is a luscious sponge cake, soaked in a trio of creamy, coconut-infused milks, crowned with fresh strawberries and coconut flakes. It’s like a tropical vacation for your taste buds. If you’re looking to elevate your dessert game, whether for a special occasion or just to treat yourself, this Strawberry Coconut Tres Leches cake is your golden ticket.
This cake is a little dramatic in the best way.
I love all coconut desserts, but this coconut tres leches is on a completely different level. The sponge cake drinks up coconut milk until it’s unbelievably soft, then gets topped with fresh strawberries and plenty of coconut for texture. It’s rich, but not heavy. Sweet, but not overwhelming
This is the kind of dessert that looks impressive on the table and somehow still feels easy and comforting. Every time I make it, it’s gone fast and people always ask for the recipe.
WHY YOU’LL LOVE STRAWBERRY COCONUT TRES LECHES
- Creamy Coconut Dream: This dessert is all about coconut love. From the toasted coconut extract in the cake to the coconut cream and coconut milk in the soaking mixture, it’s a coconut fiesta! The flavors are rich, nutty, and perfectly complemented by the sweet strawberries.
- Sponge Cake Magic: The light and airy sponge cake serves as the ideal canvas for soaking up the luscious coconut milk mixture. It becomes incredibly moist and practically melts in your mouth. You’ll be tempted to have seconds, for sure.
- Fresh Strawberry Bliss: Diced strawberries add a delightful contrast to the creamy texture of the cake. Their natural sweetness and juiciness cut through the richness of the coconut, making every bite a heavenly experience.
- Make-Ahead Delight: This dessert is fantastic for special occasions. You can prepare it in advance and let it chill in the refrigerator for at least 6 hours. It’s a show-stopper for birthdays, anniversaries, or any celebration.
- Versatile Crowd-Pleaser: Strawberry Coconut Tres Leches is a versatile dessert that works for various occasions, from Cinco de Mayo celebrations to family gatherings or dinner parties. It’s a classic Latin American dessert that appeals to all generations.
INGREDIENTS YOU NEED TO MAKE STRAWBERRY COCONUT TRES LECHES
- gluten-free flour or all-purpose flour
- baking powder
- kosher salt
- Amoretti toasted coconut extract
- milk
- sugar
- eggs
- sweetened condensed coconut milk
- evaporated coconut milk
- coconut cream
- diced strawberries
- sweetened coconut flakes
Milk and Toppings
- sweetened condensed coconut milk
- evaporated coconut milk
- coconut cream
- diced strawberries
- sweetened coconut flakes
HOW TO MAKE STRAWBERRY COCONUT TRES LECHES
- Preheat your oven to 350 degrees and generously spray a 9×13 baking dish with nonstick baking spray.
- Beat the egg whites in a bowl of a stand mixer with the whisk attachment until stiff peaks form. Set them aside.
- In another bowl, beat the sugar and egg yolks until they turn light yellow. Mix in the toasted coconut extract and milk.
- Gradually incorporate the dry ingredients into the yolk mixture and then gently fold in the egg whites.
- Pour the cake batter into the prepared baking dish and bake for 30-35 minutes. Once the cake is done, allow it to cool, then use a fork or skewer to poke holes all over the cake.
Milk and Toppings
- Mix all three milks together to create your soaking liquid. Carefully cut the cake in half and transfer it to a smaller dish. Pour half of the dairy-free coconut milk mixture over the cake.
- Sprinkle half of the diced strawberries over the soaked cake. Add the other half of the cake on top and pour the remaining milk mixture over it.
- Cover the dish and let it chill in the refrigerator for a minimum of 6 hours.
- Before serving, top the cake with whipped cream, sprinkle coconut flakes, and garnish it with the remaining strawberries.
COMMONLY ASKED QUESTIONS
Can I use regular dairy milk instead of dairy-free coconut milk in this recipe?
Absolutely, you can use regular dairy milk in this recipe. The dairy-free version is for those with dietary preferences or restrictions.
How do I store leftover Strawberry Coconut Tres Leches?
Leftovers should be stored in the refrigerator, preferably in an airtight container. Just be sure to consume them within a couple of days to enjoy the best texture.
Can I prepare the cake a day ahead of time for a special occasion?
Indeed, making this cake a day ahead is an excellent idea. The extra time in the refrigerator allows the cake to absorb the milks fully, resulting in an even more delicious dessert.
Strawberry Coconut Tres Leches
Equipment
- Measuring Spoons
- KitchenAid mixer or hand mixer
Ingredients
Cake
- 2 ½ cups 1.1 GF flour or all-purpose flour
- 1 ¾ cups sugar
- 6 egg whites
- 5 oz unsweetened yogurt or sour cream
- 1 cup coconut milk
- ½ cup strawberry jam or jelly
- ¾ cup butter, room temperature
- 1 tsp vanilla extract
- ½ tsp almond extract, optional (or substitute vanilla)
- 1 tbsp baking powder for gluten-free flour or 2½ tsp baking powder for all-purpose flour
- ½ tsp baking soda
- 1 tsp kosher salt
- 1 ½ cups sweetened coconut flakes
Milk and Toppings
- 14 oz can sweetened condensed coconut milk
- 12 oz can evaporated coconut milk
- 14 oz can coconut cream
- 3 cups diced strawberries
- 1 cup sweetened coconut flakes
Instructions
Making the Cake
- Preheat oven to 350°F. Spray two 8-inch round cake pans with nonstick baking spray.
- In a large bowl, beat the butter and sugar until light and fluffy, about 3 minutes.
- Add the egg whites, yogurt, coconut milk, strawberry jam, vanilla extract, and almond extract. Mix until combined.
- Add the flour, baking powder, baking soda, salt, and coconut flakes. Mix just until combined.
- Pour the batter into the prepared pan and bake for 25–30 minutes, until lightly golden and a toothpick inserted in the center comes out clean.
- Let the cakes cool completely.
Coconut Tres Leches & Assembly
- Once cooled, poke holes all over both cake layers.
- In a bowl, whisk together the sweetened condensed coconut milk, evaporated coconut milk, and coconut cream.
- Cut one cake layer in half and place it in a smaller serving dish.
- Pour half of the coconut milk mixture over the cake.
- Sprinkle with half of the diced strawberries.
- Add the remaining cake on top and pour the remaining milk mixture evenly over the cake.
- Cover and refrigerate for at least 6 hours to allow the cake to fully absorb the milk.
- To ServeTop with whipped cream, sprinkle with sweetened coconut, and garnish with the remaining strawberries before slicing.
Nutrition
Strawberry Coconut Tres Leches is a celebration on a plate, combining the creamy goodness of coconut with the natural sweetness of fresh strawberries. This versatile dessert is perfect for a wide range of occasions, from Cinco de Mayo celebrations to family gatherings and dinner parties. The sponge cake’s light texture soaks up the rich, coconut-infused milks, while the diced strawberries provide a refreshing contrast. So why wait? Treat yourself and your loved ones to this delightful Latin American classic that’s bound to become your next favorite dessert.