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Coconut Rum Tres Leches Cake

My favorite part of cooking and baking at home is experimenting with ingredients and reinventing classic recipes. Every now and then a promising kitchen experiment turns into a flop. But perseverance always wins in the end, as it did with this creation.

Tres leches cake gets it name from the three milks that gives it its distinct flavor and texture - condensed milk, evaporated milk and whole milk or heavy cream. However, only a portion of one of the milks is baked into the actual cake. The rest are combined and poured over the finished cake and left to soak in it, which leaves you with a cake that is always moist and tastes better over time.

This recipe takes the beloved tres leches cake and kicks it up a few tasty notches. With the addition of finely shredded coconut, coconut milk and dark rum, it's dessert and a cocktail rolled into one. If you like extra boozy desserts feel free to add a little more rum. But note that a little dark rum goes a long way in this recipe.

In this reinvented classic, the creamy coconut milk and dark rum dance along to perfume your mouth to make this cake the perfect end to just about any meal.


Coconut Rum Tres Leches Cake

For The Cake

  • 1 cup all purpose flour

  • 1 teaspoon baking powder

  • 3 eggs, separated

  • 1 cup granulated sugar

  • 1/2 teaspoon vanilla extract

  • 1/4 cup unsweetened coconut milk
  • 1/3 cup unsweetened finely shredded coconut

For The Sauce

  • 1 14-ounce can condensed milk

  • 1 1/2 cups coconut milk

  • 1 cup heavy cream
  • 1 1/2 tablespoons dark rum

For The Whipped Cream

  • 2 cups cold heavy cream

  • 3 tablespoons granulated sugar

Get the full recipe.

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