Katie Lee Biegel makes her Coconut Tres Leches Cake, as seen on Food Network's The Kitchen, Season 30
Recipe courtesy of Katie Lee Biegel

Coconut Tres Leches Cake

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  • Level: Easy
  • Total: 11 hr 35 min (includes cooling and chilling times)
  • Active: 20 min
  • Yield: 10 to 12 servings
Tres Leches Cake, popularized in many Latin countries, is one of my favorite cakes; it's sweet, super moist and rich, but not heavy. It's typically made with a yellow or white cake that gets soaked with three types of milk: evaporated milk, sweetened condensed milk and whole milk or cream, and topped with fluffy whipped cream. I wanted to make a non-dairy version, so I went with a blend of almond and coconut milk and topped it with coconut whipped topping. It gives this cake a tasty and unique flavor twist. I also opted for a box cake mix for the batter to save time. I hope you love it as much as I do!



  1. Bake the cake in a 9-by-13-inch baking dish, following the package instructions. Let cool for 30 minutes.
  2. In a large bowl, whisk together the almond milk, sweetened condensed coconut milk, coconut milk and vanilla.
  3. Poke holes all over the cake. Pour the milk mixture over the top, a little at a time, letting it soak, so that the liquid doesn’t overflow. Cover and let soak in the refrigerator for at least 10 or up to 24 hours. (The cake should have absorbed all of the liquid, and there should be no liquid pooled on the top or sides.)
  4. Spread the whipped cream evenly over the cake, then sprinkle the toasted coconut all over the top. Serve chilled or at room temperature.

Cook’s Note

To toast the coconut: Heat a large skillet over low heat. Add the coconut and toast, stirring often, until the coconut is lightly browned, 4 to 5 minutes. Alternatively, place the coconut on a parchment-lined sheet tray and toast in a 350 degree F oven until lightly browned, 5 to 6 minutes.