Coconut Tres Leches Cake

Moist with a rich caramel sauce this is the easiest most decadent cake you'll ever enjoy! Coconut Tres Leches Cake starts with a box mix cake, then dolled up with a rich caramel sauce. It is the easiest, most decadent cake you'll ever enjoy!

Jump to:

• Why you'll love this recipe   
• Ingredients
• Instructions 
• Equipment
• FAQ's
• Deb's tips
• Variations
• Storage
• Related recipes
• Serve with
• Coconut Tres Leches Cake

Why you'll love this recipe   

✔️This Coconut Tres Leches cake is a moist cake that is super simple to make! You don't have to spend all day in the kitchen. 

✔️ The caramel sauce pairs so well with the coconut flavor to make a great dessert. 

✔️ You only need simple ingredients so you don't have to worry about trying to track down ingredients at your local grocery stores. 

Ingredients

Please refer to the printable recipe card at the bottom of this post for the exact measurements. 

• One box yellow cake mix plus the ingredients the box mix calls for; water, oil, and eggs.
• one can unsweetened coconut milk
• can of evaporated milk
• can of Dulce de Leche
• Cool Whip
• unsweetened shredded coconut

Instructions 

This is an overview of the instructions. For complete directions, scroll down to the bottom.

1. Prepare cake as directed on the box and bake in a 9-x-13-inch baking dish. 
2. Place the dulce de leche in a 4-cup measuring cup. Add the can of coconut milk and mix until it's combined using a hand-held blender. Add the evaporated milk and mix again. Set aside.
3. When the cake comes out of the oven, immediately poke the cake with a wooden spoon all over the cake. 
4. Slowly pour the dulce de leche mixture all over the cake, into the holes, etc. It's going to look like too much. Don't worry, it will all absorb!
5. Refrigerate the cake for at least two hours.
6. While you're waiting for the cake, toast the shredded coconut. Place the coconut in a dry fry pan over medium heat. Using a spatula, toast the coconut. Be sure to stir continuously, as it will turn from white to golden quickly once it begins to brown. 
7. Remove it from the refrigerator when you're ready to frost the cake. Evenly spread with Cool Whip. Top with toasted shredded coconut. 
8. Slice, serve, and enjoy! Refrigerate leftover cake.

Equipment

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• large mixing bowl
• 9x13 baking dish
• large measuring cup
• electric mixer
• wooden spoon or skewer
• large skillet
• wire rack  

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FAQ's

Deb's tips

• Be careful to not overmix your cake batter, you want a light cake so mix until it's just combined.  Scrape batter down with a rubber spatula while you are mixing so that it all mixes in well. 
• Poke holes in the cake while it is still warm this helps them open up easier and be ready to soak up the different flavors of the sauce. 
• Use a low speed when beating the dulce de leche so that it doesn't make a mess and splatter all over the kitchen. 
• You will want to pour the dulce de leche over the time of the cake while it is still warm so that it has time to soak in. 
• Make sure that you only put the whipped topping on top of the cooled cake otherwise, it can melt and become runny. 
• To get perfectly toasted coconut use a dry skillet, you don't need to add oil or butter. 

Variations

• If you don't have a yellow cake mix on hand, a white cake mix will work just as well. No need to make another trip to the store.  You can add a dash of vanilla extract to keep the vanilla flavor in your white cake mix. 
• For a boozy adult twist add a splash of dark rum to the cake batter the flavor will pair so well with this tres leches cake recipe with a coconut-flavored spin. 
• Not a fan of whipped topping? Have no fear you can make your own stabilized whipped cream frosting to spread on top of the cake instead. 
• Do you love coconut flavor? Add a teaspoon of coconut extract to the cake batter for even more flavor. 

Storage

Refrigerate - Store the cake in an airtight container like a 9x13 baking dish with a lid or cover the top tightly with plastic wrap to keep it fresh. 

Freezer -  You can also freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and place it in a freezer-safe container or ziptop bag before freezing. 

Related recipes

• Do you love poke cakes? I know that I sure do! And, this Strawberry Crunch Cake is one of my personal favorite cakes to make. It's moist, rich, and bursting with sweet strawberry flavor. Plus, it's simple to make!  
• Are you looking for another delicious dessert recipe that has a coconut twist? If so, these Chocolate Dipped Coconut Macaroons are just what you are seeking. They are super easy to make, and taste amazing! 
• If you are like me and love a sweet chocolate dessert. Then next time you will want to give this Chocolate Chip Bundt Cake recipe a try. It's one of my favorite cakes to make for special occasions. 

Serve with

• When I make this sweet treat, I love to pair it with an easy and healthy meal for my family. And, these Air Fryer Boneless Chicken Thighs are my go-to entree to make when I need something tasty yet easy. 
• These Air Fryer Brussels Sprouts are one of my favorite side dishes to pair with this simple meal. They turn out perfectly crispy and full of flavor every time that you make them. A great way to get picky eaters to get their vegetables. 
• You can never go wrong with a fresh potato side dish like these Oven Roasted Rosemary Potatoes. Crispy on the outside, tender on the inside, and coated in seasonal herbs. 

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