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Creme of Coconut Cake

Creme of Coconut Cake (Tres Leches Style)

A deeply moist and intensely flavored coconut cake soaked in a rich, sweet blend of three milks, then covered in tangy coconut cream cheese frosting. Perfect for special occasions.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 16 slices
Course: Cake, Dessert
Cuisine: American, Tropical
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

I. For the Coconut Cake
  • 2 ½ cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoon Salt
  • 1 cup Unsalted Butter (2 sticks), softened to room temperature
  • 2 cups Granulated Sugar
  • 4 Large Eggs separated (yolks and whites)
  • 1 cup Full-Fat Coconut Milk (from a can, whisked well)
  • 1 teaspoon Pure Vanilla Extract
II. For the Coconut Soaking Creme (The 'Creme')
  • 1 can Evaporated Milk (12 ounce)
  • 1 can Sweetened Condensed Milk (14 ounce)
  • 1 cup Heavy Cream
  • 1 teaspoon Coconut Extract (optional, for intense flavor)
III. For the Coconut Cream Cheese Frosting
  • 8 ounces Full-Fat Cream Cheese softened
  • ½ cup Unsalted Butter (1 stick), softened
  • 4 cups Confectioners’ Sugar sifted
  • 1 teaspoon Vanilla Extract
  • 1 cup Sweetened Flaked Coconut toasted (plus extra for garnish)

Equipment

  • 9x13 inch baking pan
  • Electric Mixer (handheld or stand)
  • Large mixing bowls
  • Wire Rack

Method
 

Step 1: Prepare the Cake Base
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. (If using round pans, line the bottoms with parchment paper.)
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a separate large bowl, using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy (about 3–5 minutes).
  4. Beat in the four egg yolks one at a time, ensuring each yolk is fully incorporated before adding the next. Stir in the vanilla extract.
  5. In a separate clean bowl, beat the four egg whites until stiff peaks form.
  6. Alternate adding the flour mixture and the coconut milk to the butter/sugar mixture, beginning and ending with the flour mixture (add ⅓ of the flour, ½ of the milk, ⅓ of the flour, remaining milk, remaining flour). Mix until just combined. Be careful not to overmix.
  7. Gently fold the stiff egg whites into the batter using a spatula until no streaks remain. Pour the batter evenly into the prepared pan.
Step 2: Bake and Prepare for Soaking
  1. Bake the cake for 30–35 minutes for a 9x13 pan, or until a wooden toothpick inserted into the center comes out clean.
  2. Allow the cake to cool completely in the pan. Once cool, use a fork or a wooden skewer to poke holes evenly across the entire surface of the cake, ensuring they reach the bottom without tearing the cake.
Step 3: Prepare the Coconut Soaking Creme
  1. In a medium bowl, whisk together the evaporated milk, the sweetened condensed milk, the heavy cream, and the coconut extract (if using) until fully combined.
  2. Slowly and evenly pour the entire mixture over the cooled, poked cake. Allow the cake to soak up the milk mixture completely. This may take 20–30 minutes.
  3. Once soaked, cover the cake and refrigerate for a minimum of 4 hours, but preferably overnight, to allow the cake to become thoroughly chilled and saturated.
Step 4: Prepare the Coconut Cream Cheese Frosting
  1. In a large bowl, beat the softened cream cheese and softened butter together using an electric mixer until smooth and creamy.
  2. Gradually add the sifted confectioners’ sugar, one cup at a time, mixing until smooth. Stir in the vanilla extract.
  3. Gently fold in the toasted flaked coconut.
Step 5: Assemble and Serve
  1. Once the cake is fully chilled and saturated, spread the Coconut Cream Cheese Frosting evenly over the top of the cake in the pan.
  2. Garnish the top with additional toasted or untoasted flaked coconut.
  3. Keep the Creme of Coconut Cake refrigerated until ready to slice and serve.

Notes

To toast the coconut: Spread the flaked coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, watching closely until golden brown. This cake is very rich; be sure to use full-fat ingredients for the best texture and flavor. The minimum soaking time is crucial for the cake to achieve its signature moistness.