Coconut Tres Leches Cake Visual Recipe

This scrumptious treat has been one of the favorites in the cake cabinet since the day we opened. Tiers of fresh baked white cake soaked in coconut milk are sandwiched between thick layers of fluffy whipped coconut cream. This is a truly heavenly cake, and now you can enjoy it fresh from your own kitchen!  Let’s get started.

DF tres leches





Preheat your oven to 350◦ F.
Into one large bowl, separate the egg whites.


Keep the egg yolks in a separate container to be used later.


With your stand mixer, begin to mix the egg whites.  Add the cream of tartar and continue mixing.

4CreamofTartarOnce the mixture begins to form peaks, slowly add in a ½ cup of sugar as you continue to mix.

Check to ensure that the mixture has firm, shiny peaks.  Set this to the side.

In the other bowl, add the remaining ingredients (except one can of coconut milk–this is for soaking the cake later) and beat until smooth.

Slowly add the egg white mixture to the other mixture and fold in by hand.

Continue until both mixtures are well incorporated, smooth and creamy.  Be careful not to beat the air out or the cake will flatten.

Line your pans with wax paper and cover with non-stick spray.

Pour the mixture evenly between the two pans.

Bake in the preheated 350◦ F oven for 30 to 45 minutes or until a knife inserted in the center comes out clean.

Once the cakes have cooled, place them into large food-grade plastic bags and return them to their pans.

Evenly distribute the contents of one can of room-temperature coconut milk between the two bags.

991Coconut Milk
Tie the bags up and leave the cakes to soak for at least 4 hours.  We leave ours overnight for up to 24 hours to maximize moistness.

Layer the cake with fresh coconut whipped cream and decorate to your liking.

coconut cake

Share and enjoy!

Don’t feel like baking it yourself?  Order a fresh-made coconut cake right from our website!

Little Aussie Bakery & Cafe: All Taste No Gluten! Home of the best gluten free bread on the planet!The Little Aussie Bakery & Cafe is a 100% gluten free establishment located in San Antonio, TX with gluten free products available for shipping nationwide. Founded in 2006 and dedicated to creating excellent allergy friendly food without compromising quality, flavor, or taste, we are now home to the best gluten free on the planet! Join us at our restaurant at 3610 Avenue B. in San Antonio, TX, or order from our website for delivery nationwide. For the latest news and deals, follow us!

LittleAussieBakery @AlTasteNoGluten e-Bulletin



10 comments on “Coconut Tres Leches Cake Visual Recipe

  1. I wish my cake Looks like yours it’s amazing. Was I supposed to add the egg yolks into the wet ingredients cuz I did. That might be why mine is so dense not fluffy. And also I had double acting baking soda I noticed. Do you sell your flour online??

    • Hi Michele, don’t despair! It took quite a bit of practice for us to get this one just right too! You are corrent – the egg yolks do count as a “wet” ingredient, so you added them in at the right time. I’ll update the instructions to be more clear about that. There is a bit of technique involved in folding in the ingredients – be sure to check the link for a convenient how-to video. We do sell our flour blend online as well! You can click get it here: http://bit.ly/1kVRLCh. Hope this helps but don’t hesitate to get in touch if you have any other questions. Happy Baking!

  2. Made this cake recipe exactly how it says. With a very similar gluten free rice flour blend. Turned out a nightmare. It kept getting bigger and bigger as I mixed the dry with wet ingredients before adding whipped whites. It was the consistency of cookie dough added 5 extra cups of milk to thin it out. It was a mess. Maybe next time add half of the amount of flour. This recipe needs more detailed instructions for learners . I know how to bake well but I’m new at learning gluten and dairy free.

    • Hi Michele, sorry for my delayed response. I am trying to troubleshoot your problems, but can’t figure out exactly where it went wrong. Be sure to follow the instructions exactly and used the ingredients as listed. Be sure not to beat the ingredients too much or it can become too thick. It should get bigger when you mix the dry and wet ingredients, and the consistency will probably be slightly different than what you might expect from a ‘regular’ recipe. If you have any photos of your process, we would be happy to take a look and help you troubleshoot! You can send us any photos or specific questions to baker@thelittleaussiebakery.com. Happy Baking!

  3. Seriously amazing! I love it! I have this tweeted and pinned! Thanks for linking up at Gluten Free Fridays! I listed you as a favorite this week! 🙂

  4. Thanks so much for sharing. This is my most favorite cake ever! I’m so glad you are in San Antonio!

  5. Thank you for sharing your recipe for Coconut Tres Leches Cake (Dairy-Free). I can’t wait to try it, but I do have one question. The ingredients listed call for 1 can of coconut milk, and calls for soaking cake in 1 can of coconut milk…..is this a second can of milk? or do you NOT use it in the cake batter? Also we are so pleased to see some of your products in some stores.

    • Hi Ellen, thanks for your comment! You’re correct; it should be two cans of coconut milk–one for the cake batter and one to soak the cake in once it has been baked. We’ve updated the recipe to reflect this. Thanks for pointing it out! Happy baking!

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