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Tantalizing Coconut Lime Tres Leches Cake

Coconut Lime Tres Leches Cake

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A delightful twist on the classic Tres Leches cake, this recipe infuses tropical flavors with coconut milk, cream, and a bright hint of lime. It’s a moist, sweet cake perfect for summer gatherings or any occasion that calls for a taste of paradise.

Ingredients

Scale
  • 1 (15.25 ounce) package yellow cake mix
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1 cup water
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 (12 ounce) can evaporated milk
  • 1/2 cup sweetened condensed milk
  • 1/4 cup lime juice
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Shredded coconut for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. Prepare the cake batter according to the cake mix package directions, using the eggs, oil, and water.
  3. Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  4. While the cake is still warm, use a fork or skewer to poke holes all over the top of the cake.
  5. In a medium bowl, whisk together the coconut milk, evaporated milk, sweetened condensed milk, and lime juice.
  6. Slowly pour this milk mixture evenly over the warm cake, allowing it to soak in.
  7. Let the cake cool completely in the pan.
  8. In a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
  9. Spread the whipped cream evenly over the chilled cake.
  10. Garnish with shredded coconut if desired.
  11. Chill the cake for at least 2 hours before serving to allow the flavors to meld.

Notes

  • For an even richer coconut flavor, you can use a can of full-fat coconut cream instead of coconut milk.
  • Adjust the amount of lime juice to your preference for tartness.
  • Ensure the cake is fully cooled before adding the whipped cream topping.

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