CakesLatin AmericanMedium

Torta Tres Leches with Coconut Cream

Name: Torta Tres Leches with Coconut Cream
Prep time: 25 min
Cook time: 28 min
Total time: 53 min
Yield: 12 servings
Cuisine: Latin American
Ingredients: 1 cup (120 g) all-purpose flour; 1½ tsp (7 g) baking powder; ¼ tsp (1½ g) fine sea salt; 5 large eggs, separated, room temperature, whites and yolks separated; ¾ cup (150 g) granulated sugar; 1 tsp (5 ml) pure vanilla extract; ¼ cup (60 ml) whole milk; ¾ cup (175 ml) evaporated milk; ¾ cup (175 ml) sweetened condensed milk; ¾ cup (175 ml) unsweetened coconut milk (canned), well stirred; 2 cups (480 ml) heavy whipping cream, cold; 3 tbsp (38 g) granulated sugar; ½ tsp (2½ ml) coconut extract; ¾ cup (60 g) unsweetened shredded coconut, toasted

From the MyKitchenBank Kitchen

A classic Latin American sponge cake soaked in three types of milk—evaporated milk, sweetened condensed milk, and coconut milk—topped with whipped coconut cream and toasted coconut. The result is a moist, tender cake with deep coconut flavor and a light, cloud-like topping.

Prep: 25 min
Cook: 28 min
Wait: 3 hr
Total: 3 hr 53 min
Makes: 1 cake (12 servings), 9×13-inch (23×33 cm)

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Steps

Before you start

Preheat oven to 350°F (175°C)
Separate eggs and bring them to room temperature
Measure out the three milks and have them ready before baking—you'll pour them quickly after baking
Chill a metal bowl and beaters for whipping the cream

1
Toast the coconutOven 350°F / 175°C
- Spread the unsweetened shredded coconut on a small baking sheet.
- Toast in the oven at 350°F (175°C) for 5–7 minutes, stirring twice, until golden and fragrant.
- Watch carefully to avoid burning.
- Set aside to cool.
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Ready when: Coconut is golden brown and fragrant
Tip: Toast the coconut while the oven is already preheating; watch it constantly as it can burn quickly.
2
Prepare the cake pan
- Grease the 9×13-inch (23×33 cm) baking pan with butter or cooking spray.
- Line the bottom with parchment paper.
- The parchment helps prevent the cake from sticking and allows for easier removal later.
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Tip: Parchment paper ensures the delicate cake doesn't tear when removing it from the pan.
3
Mix dry ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt.
- Set aside.
- This ensures even distribution of the leavening agent throughout the cake.
4
Whip egg whites
- In a large, scrupulously clean bowl, beat the 5 egg whites with an electric mixer on medium-high speed for 6–8 minutes, until stiff peaks form.
- The whites should be glossy and tripled in volume.
- This will take about 6–8 minutes depending on your mixer.
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Ready when: Whites form stiff, glossy peaks when beaters are lifted
Tip: Even a tiny drop of yolk or grease will prevent whites from whipping properly; use a scrupulously clean bowl and beaters.
5
Beat yolks with sugar
- In another large bowl, beat the 5 egg yolks with 0.75 cup (150 g) granulated sugar and 1 tsp vanilla extract on high speed for 3–4 minutes, until pale, thick, and mousse-like.
- The mixture should fall in ribbons from the beaters.
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Ready when: Mixture is pale yellow, thick, and falls in ribbons from the beaters
Tip: This step is crucial for the cake's structure; don't rush it. The pale color and ribbon texture mean air has been thoroughly incorporated.
6
Combine yolk mixture with flour
- Using a rubber spatula, gently fold the flour mixture into the yolk mixture with 8–10 broad strokes.
- Be careful not to overmix.
- The mixture should be just combined with no dry streaks visible.
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Ready when: Flour is just combined with no dry streaks visible
Tip: Folding—rather than stirring—preserves the air bubbles whipped into the eggs, which are essential for a light cake.
7
Add milk and fold in whites
- Gently fold in the 0.25 cup (60 ml) whole milk using 4–6 strokes.
- Then, in two batches, gently fold in the whipped egg whites, folding just until combined.
- The batter should be light and fluffy.
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Ready when: Batter is smooth, light, and no white streaks remain
Tip: Fold in the whites in two batches to avoid overmixing and deflating the batter. The more gently you fold, the lighter the cake will be.
8
Bake the cakeOven 350°F / 175°C
- Pour the batter into the prepared 9×13-inch (23×33 cm) pan and smooth the top.
- Bake at 350°F (175°C) for 25–28 minutes, until a toothpick inserted in the center comes out clean and the cake is golden.
- The top should spring back when lightly touched.
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Ready when: Toothpick inserted in center comes out clean; cake springs back when lightly touched
Tip: Don't overbake; the cake will continue to cook slightly as it cools and will need to be moist to absorb the milk mixture.
9
Pierce and soak the cake
- Remove the cake from the oven and let it cool for 5 minutes in the pan.
- Using a fork, pierce the entire surface of the cake all over—make about 60–80 small holes.
- This allows the milk mixture to absorb evenly.
- Meanwhile, whisk together the 0.75 cup (175 ml) evaporated milk, 0.75 cup (175 ml) sweetened condensed milk, and 0.75 cup (175 ml) well-stirred coconut milk in a measuring cup.
- Pour this mixture slowly and evenly over the warm cake, ensuring it soaks into all the pierced areas.
- Let the cake cool completely to room temperature—about 30 minutes—then refrigerate for at least 2 hours (or up to overnight) to allow the milk to fully absorb.
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Ready when: Cake is thoroughly chilled and milk is fully absorbed
Tip: Pierce generously and pour the milk slowly so it absorbs evenly; if you pour too quickly, some areas will be dry. Chill for at least 2 hours so the cake is firm enough to frost without tearing.
10
Whip the coconut cream topping
- In the chilled bowl with cold beaters, beat the cold 2 cups (480 ml) heavy whipping cream with 3 tbsp (38 g) granulated sugar and 0.5 tsp coconut extract on medium-high speed for 3–5 minutes, until stiff peaks form.
- The cream should be thick and spreadable.
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Ready when: Cream forms stiff peaks when beaters are lifted
Tip: Keep the bowl and beaters cold; warm cream won't whip properly. Don't overbeat or the cream will turn grainy and separate.
11
Frost and decorate
- Using an offset spatula or the back of a knife, spread the whipped coconut cream evenly over the chilled cake.
- Sprinkle the toasted coconut flakes generously over the top, covering the entire surface.
- Serve chilled.
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Tip: Spread the cream while the cake is cold so it doesn't crack. The toasted coconut should be added just before serving if possible to keep it crisp.

Good to know

Tips

Toast the coconut flakes during the oven preheat to save time, and keep them in an airtight container so they stay crisp until serving.
The three-milk mixture must be poured onto a warm cake so it absorbs evenly; if the cake is cold, the milk won't penetrate as well.
For a less sweet version, use unsweetened coconut milk exclusively and reduce the sweetened condensed milk to 0.5 cup (120 ml), adjusting sugar in the cream to 2 tbsp (25 g).
If the cake cracks slightly when you pierce it, don't worry—it will be completely covered by the frosting and toasted coconut.

Make ahead

The cake can be made up to 1 day ahead. Bake, soak, and refrigerate without the frosting. Whip the cream and frost 2–3 hours before serving. Alternatively, frost the night before and refrigerate covered; the toasted coconut can be sprinkled just before serving to maintain crispness.

Storage & reheating

Store the finished cake covered with plastic wrap in the refrigerator for up to 3 days. The cake is best served cold. Do not freeze once frosted, as the cream topping will not hold well. However, the unfrosted soaked cake layers can be individually wrapped and frozen for up to 2 months; thaw in the refrigerator overnight, then frost and serve.

Substitutions

coconut extract → 0.5 tsp rum extract or 1 tsp dark rum. Rum is traditional in some Latin American versions; it adds depth without overpowering the coconut.
unsweetened coconut milk (canned) → 0.75 cup (175 ml) heavy cream mixed with 2 tbsp coconut oil. If you can't find canned coconut milk, this blend mimics its richness. Melt the coconut oil before mixing.
unsweetened shredded coconut → Toasted slivered almonds or chopped pistachios. For a nut-based version; toast the same way for about 4–5 minutes until fragrant.
all-purpose flour → 1 cup (120 g) cake flour. Cake flour is more delicate and will yield an even lighter texture, though all-purpose works perfectly.