Layered Coconut Tres Leches Cake Recipe

Name: Layered Coconut Tres Leches Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 eggs, separated; 1/2 tsp. cream of tartar; 1 cup sugar, divided; 1 cup flour; 1-1/2 tsp. CALUMET Baking Powder; 1/3 cup 2% milk; 1/2 tsp. vanilla; 1 can (14 oz.) lite coconut milk; 1 can (14 oz.) sweetened condensed milk; 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream; 2 cups thawed COOL WHIP Whipped Topping; 1 cup coarsely chopped fresh pineapple; 1/2 cup fresh blueberries; 1/3 cup BAKER'S ANGEL FLAKE Coconut, toasted

Servings: persons

5 eggs, separated
1/2 tsp. cream of tartar
1 cup sugar, divided
1 cup flour
1-1/2 tsp. CALUMET Baking Powder
1/3 cup 2% milk
1/2 tsp. vanilla
1 can (14 oz.) lite coconut milk
1 can (14 oz.) sweetened condensed milk
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 cups thawed COOL WHIP Whipped Topping
1 cup coarsely chopped fresh pineapple
1/2 cup fresh blueberries
1/3 cup BAKER'S ANGEL FLAKE Coconut, toasted

1
Heat oven to 350F.
2
Beat egg whites in medium bowl with mixer on high speed until soft peaks form, adding cream of tartar after 20 sec.
3
Gradually add 1/4 cup sugar, beating until stiff peaks form.
4
Beat egg yolks in large bowl with mixer on high speed until blended.
5
Gradually beat in remaining sugar until thickened and lemon colored.
6
Combine flour and baking powder; gradually add to egg yolk mixture alternately with 2% milk, beating well after each addition.
7
Blend in vanilla.
8
Gently stir in egg whites.
9
Pour into 2 (9-inch) parchment-lined round pans sprayed with cooking spray.
10
Bake 25 min.
11
or until toothpick inserted in centers comes out clean.
12
Cool cakes completely in pans.
13
(Do not remove cakes from pans.)
14
Pierce cakes with large fork at 1/4-inch intervals.
15
Mix coconut milk, condensed milk and sour cream until blended.
16
Pour 1/2 cup milk mixture into medium bowl.
17
Add COOL WHIP; whisk just until blended.
18
Set aside.
19
Pour remaining coconut milk mixture slowly over cakes, using about 1-1/4 cups mixture for each cake layer.
20
Toss fruit with 1 cup of the COOL WHIP mixture.
21
Place 1 cake layer on rimmed serving plate; top with fruit mixture.
22
Sprinkle with half the coconut; cover with second cake layer.
23
Spread remaining COOL WHIP mixture over cake; sprinkle with remaining coconut.
24
Refrigerate 1 hour.

713

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 eggs, separated, 1/2 tsp. cream of tartar, 1 cup sugar, divided, 1 cup flour, and more.

Yes, Layered Coconut Tres Leches Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Layered Coconut Tres Leches Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions