Coconut Tres Leches Cake (Dairy-Free)

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!


7 comments on “Coconut Tres Leches Cake (Dairy-Free)

  1. Hi
    I really like the recipe and would like to make for my son who is allergic to gluten diary eggs and nuts. my questions is to substitute for eggs what would be the best with this recipe, like apple sauce or flax seeds or egg replacer.

  2. 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! 🙂

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

  4. 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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