Banana and Coconut Tres Leches Cake
A moist, tropical twist on the classic tres leches cake infused with ripe bananas and topped with toasted coconut flakes. This latin american-inspired desserts ready in about 60 minutes layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 370 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5, separated large eggs
- 1 cup, divided granulated sugar
- 2 medium, mashed ripe bananas
- 1/2 cup whole milk
- 1 cup sweetened condensed milk
- 1 cup evaporated milk
- 1/2 cup coconut milk
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1/2 cup toasted coconut flakes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F and grease a 9x13-inch baking dish. In a bowl, whisk 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
- Step 2: In a separate large bowl, beat 5 egg yolks with 1/2 cup granulated sugar until pale and fluffy. Stir in 2 mashed ripe bananas and 1/2 cup whole milk.
- Step 3: Gently fold the dry ingredients into the banana mixture until just combined.
- Step 4: In another clean bowl, beat 5 egg whites until soft peaks form. Gradually add remaining 1/2 cup granulated sugar and beat until stiff peaks form.
- Step 5: Fold the egg whites gently into the batter, then pour batter into prepared dish. Bake for 30-35 minutes until a toothpick comes out clean.
- Step 6: While the cake bakes, mix 1 cup sweetened condensed milk, 1 cup evaporated milk, 1/2 cup coconut milk, and 1 tsp vanilla extract.
- Step 7: When cake cools slightly, poke holes all over the surface with a fork. Slowly pour the milk mixture evenly over the cake, allowing it to absorb.
- Step 8: Whip 1 cup heavy cream until soft peaks form and spread evenly over the soaked cake.
- Step 9: Sprinkle 1/2 cup toasted coconut flakes on top before serving chilled.
Frequently asked questions
How long does Banana and Coconut Tres Leches Cake take to make?
Total time is about 60 minutes (25 min prep + 35 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Banana and Coconut Tres Leches Cake?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Banana and Coconut Tres Leches Cake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Banana and Coconut Tres Leches Cake for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Banana and Coconut Tres Leches Cake?
Latin American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
