Tres Leches (3 Milk Cake) with a Coconut Twist

Tres Leche de Coco

Tres Leche de Coco

Today I have a treat.  I am a self professed failed baker.  I can cook almost anything but for some reason baking has never really been my forte.  I have had many failed experiences when it comes to baking, but today I was successful.  On Sunday a girlfriend from church asked me to make her a Tres Leche cake for a school event.  I was a little hesitant because of my track record but I ultimately agreed.  I have made this dessert in the past with a pre-made cake that I soaked in the milk mix, but this time I thought I would be daring and try to make it all from scratch. 

I went on the hunt for a recipe and found a traditonal Tres Leche cake , I made some adjustments and gave it a coconut twist, enjoy!

Bizcocho de Tres Leches

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup unsalted butter
  • 4 cups white sugar (divided)
  • 10 eggs
  • 3 teaspoons vanilla extract (divided)
  • 2 cups milk
  • 1 cup Coco Lopez Cream of Coconut
  • 1 12-ounce can evaporated milk
  • 3 cups heavy (whipping) cream
  • 1 can of guava shells drained
  • 1 tsp of lime juice

Pre heat oven to 350 degrees.

Grease and flour two 9×13-inch baking pans. Sift flour and baking powder together and set aside. Cream the butter and 2 cup of the sugar together until fluffy. Add the eggs and 1 teaspoon of the vanilla. Beat at a medium speed until blended. Add the flour mixture to the butter mixture, 2 tablespoons at a time, mixing well until blended. Pour batter evenly into prepared pans. Bake for 30 minutes or until done. Test with inserting toothpick or knife until it comes out clean.

When cake has finished baking, pierce it in 8 or 10 places, and let it cool. Combine the whole milk, evaporated milk and coconut cream and pour over the top of the cooled cakes evenly. Refrigerate for at least 1 hours before serving.

When ready to assemble cake, invert one cake onto serving plate. Puree guava shells with lemon juice in a food processor. Spread guava mixture on top of one cake layer, place 2nd layer on top. Combine whipping cream and the remaining 2 teaspoons of vanilla and 2 cups of sugar, whipping with electric hand mixer until thick. Spread over top of cake.


  1. Rey says

    I love your site, I have a daughter in law which will appreciate you site. You are great no many people I know they can’t explain the way you do it on how to cook. I just have a question are you are from PR or NY any way don’t matter where you from I know you doing an excellent job. I will tell everyone of my friends about your website

  2. valerie says

    I also love to make tres leche cakes but I add just a tad bit of rum to the milk mixture. I use heavy cream, sweetened condensed milk, evaporated milk, and about a tbs. of rum (I prefer dark but whatever is in the cabinet is fine!. After my cake cools I use a turkey baster to squeeze the milk mixture into the cake and continue until all the milk mixture is filled (i like a really moist tres leche). For topping I soften a bar of cream cheese and then mix in a tub of cool-whip for a nice creamy frosting and top with fruit. Make sure to keep this refrigerated until serving, it tastes much better cold!

  3. bakingforthecure says

    I`ve never heard of this cake recipe before, but I must try this after looking at your picture! This look so good!

  4. JANE WENZEL says

    This is so cool, I said, “That’s Meseidy’s plate” and all the photos, you get around girl. You will be famous someday with all this creativity, you’ll be better than Rachel Ray :)


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