Coconut Lime Tres Leches Cake

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A moist sponge cake soaked in a coconut-lime milk mixture, topped with whipped cream and toasted coconut for a tropical twist on the classic dessert. This latin american-inspired desserts ready in about 65 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 420 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 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 5 large eggs (separated)
• 1 cup granulated sugar
• 1/3 cup whole milk
• 1 tsp vanilla extract
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 cup coconut milk (full fat)
• 3 tbsp fresh lime juice
• 1 1/2 cups heavy cream
• 1/4 cup powdered sugar
• 1/4 cup toasted shredded coconut

Instructions

1. Step 1: Preheat oven to 350°F. In a bowl, whisk together 1 cup all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
2. Step 2: In a large bowl, beat 5 egg yolks with 3/4 cup granulated sugar until pale and thick, about 3 minutes. Stir in 1/3 cup whole milk and 1 tsp vanilla extract.
3. Step 3: Gently fold the dry ingredients into the yolk mixture until just combined.
4. Step 4: In a separate bowl, beat 5 egg whites until soft peaks form. Gradually add remaining 1/4 cup granulated sugar and beat until stiff peaks form.
5. Step 5: Fold the egg whites gently into the batter, preserving airiness. Pour batter into a greased 9x13-inch baking dish.
6. Step 6: Bake for 30-35 minutes or until a toothpick inserted comes out clean. Let cool.
7. Step 7: In a mixing bowl, whisk together 1 can (14 oz) sweetened condensed milk, 1 can (12 oz) evaporated milk, 1 cup full-fat coconut milk, and 3 tbsp fresh lime juice.
8. Step 8: Poke holes all over the cooled cake with a fork, then slowly pour the milk mixture over the cake, allowing it to absorb.
9. Step 9: Refrigerate the cake for at least 4 hours or overnight.
10. Step 10: Before serving, whip 1 1/2 cups heavy cream with 1/4 cup powdered sugar until medium peaks form. Spread over the cake and sprinkle 1/4 cup toasted shredded coconut on top.