Coconut Tres Leches Cake Trifle

Name: Coconut Tres Leches Cake Trifle
Prep time: 15 h 30 min
Cook time: 18 min
Total time: 15 h 48 min
Yield: 10 servings
Ingredients: 1 (14-ounce) (14-ounce) can coconut milk; ¾ cup granulated sugar; 1 tablespoons vanilla extract; pinch salt; 3 large egg; 2 tablespoons corn starch; 2 tablespoons butter; ½ teaspoon coconut extract; ½ cup heavy whipping cream; 1 cup white sugar; 5 egg; 5 egg; ⅓ cup coconut milk; ½ teaspoon vanilla extract; 1 teaspoon coconut extract; 1 cup all-purpose flour; ¼ teaspoon salt; 1 ½ teaspoons baking powder; 2 cups heavy whipping cream; 6 tablespoons powdered sugar; 1 ½ cups coconut; 1 (14-ounce) (14-ounce) can sweetened condensed milk; 1 cup evaporated milk; ¾ cup coconut milk

User Reviews

4.5

116 reviews

Excellent

Prep Time
15 hrs 30 mins
Cook Time
18 mins
Total Time
15 hrs 48 mins
Servings
10 servings
Course
Dessert
Cuisine
American

Coconut Tres Leches Cake Trifle

Iris Warren

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The Coconut Tres Leches Cake Trifle layers moist coconut-infused sponge cake soaked with a mixture of three milks—condensed, evaporated, and coconut milk—with rich coconut pastry cream and whipped cream. Toasted coconut adds texture and flavor on top. This dessert requires refrigeration to allow the layers to meld, resulting in a creamy, tropical take on the classic tres leches.

Description

This Coconut Tres Leches Cake Trifle begins with a delicate sponge cake flavored with coconut milk and extracts, combining five egg yolks and whites beaten separately to achieve a light texture. The tres leches soak blends sweetened condensed milk, evaporated milk, and coconut milk, saturating the cake layers with moisture and subtle sweetness.

The dessert includes a coconut pastry cream made by thickening coconut milk with egg yolks and cornstarch, then enriching it with butter and coconut extract. After chilling it thoroughly, the pastry cream is combined with whipped cream for a light, creamy layer. The trifle is assembled by layering soaked cake, coconut pastry cream mixed with whipped cream, and whipped cream topped with toasted coconut, delivering soft, creamy, and crunchy elements.

The trifle needs refrigeration for at least 12 hours, preferably up to 24, to allow the flavors to develop and the cake to absorb the milk mixture fully. Leftover tres leches milk can be repurposed for other recipes. Toasted coconut is best achieved by stirring in a skillet over medium heat until golden.

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Ingredients

Servings

Coconut Pastry Cream:

1 (14-ounce) (14-ounce) can coconut milk
¾ cup granulated sugar
1 tablespoons vanilla extract
pinch salt
3 large egg yolk
2 tablespoons corn starch
2 tablespoons butter
½ teaspoon coconut extract
½ cup heavy whipping cream

Cake:

1 cup white sugar divided
5 egg yolk
5 egg white
⅓ cup coconut milk
½ teaspoon vanilla extract
1 teaspoon coconut extract
1 cup all-purpose flour
¼ teaspoon salt
1 ½ teaspoons baking powder

Whipped Cream Ingredients & Extras:

2 cups heavy whipping cream
6 tablespoons powdered sugar
1 ½ cups coconut toasted, for assembly and topping

Tres Leches Mixture:

1 (14-ounce) (14-ounce) can sweetened condensed milk
1 cup evaporated milk
¾ cup coconut milk

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Instructions

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First up, make the pastry cream so it can chill in the refrigerator. In a medium saucepan combine the coconut milk, sugar, salt and vanilla. Heat the mixture over medium heat. In a medium bowl, whisk together the egg yolks and cornstarch. When the coconut milk mixture comes to a simmer, slowly ladle about 1/2 a cup of the hot mixture into the egg yolk mixture, whisking vigorously and constantly so the eggs don't scramble and form hard, cooked bits. Add the entire egg yolk mixture back into the saucepan and whisk constantly while the mixture cooks over medium heat for 3-4 minutes; it will thicken considerably. Off the heat, whisk in the butter and coconut extract. Pour the pastry cream into a bowl, cover with plastic wrap directly on the surface, and refrigerate until completely chilled, 3-4 hours (you can speed up this process by placing the bottom of the bowl in an ice water bath and stirring the pastry cream constantly until cool). Once the pastry cream has cooled completely, beat the 1/2 cup whipping cream until thick and creamy. Fold it gently into the pastry cream until combined. Refrigerate the pastry cream until ready to assemble the trifle.
While the pastry cream is chilling (before folding in the whipped cream), make the cake. Preheat the oven to 350 degrees F and grease two round cake pans. Measure your trifle dish to determine what size is needed. My trifle dish would only fit an 8-inch round cake layer so I baked mine in 8-inch layers but some trifle dishes are larger and could work with 9-inch cake layers.
In a medium bowl, beat the egg yolks with the 3/4 cup granulated sugar until they are light and thick, about 2-3 minutes. Mix in the coconut milk, vanilla extract, coconut extract, flour, salt and baking powder. In a separate bowl whip the egg whites until foamy. While beating, add the remaining 1/4 cup sugar and beat until stiff peaks form. Gently fold the egg whites into the cake batter. Divide the batter evenly between the two pans. Bake for 12-14 minutes (watch closely!) until a toothpick inserted in the center comes out clean. Turn the cakes onto a cooling rack to cool completely.
For the whipped cream, combine the cream and sugar together in a medium bowl and beat until stiff peaks form.
To assemble, whisk together the condensed milk, evaporated milk and coconut milk (or be like me and shake it all up in a canning jar with a lid). Place one cake layer in the bottom of the trifle dish, flattest side up. Poke holes all over the cake with a fork. Pour 3/4 cup of the milk mixture over the cake gradually, swirling the trifle dish back and forth to cover the cake with the milk mixture and adding the rest of the milk as the first layer soaks in. You can refrigerate for 30 minutes to let the milk soak in or just keep swirling and poking the cake until the mixture settles in. Top with 1/2 of the coconut pastry cream, 1/3 of the toasted coconut and 1/2 of the whipped cream.
Poke holes all over the flattest side of the 2nd cake layer (before you put it in the trifle dish). Set the cake layer over the whipped cream layer (with the flattest side up; the side you poked all over) and pour 3/4 cup of the milk mixture over the cake, again, pouring it on gradually and swirling to distribute the milk mixture. Let it sit for 5-10 minutes if needed to help the milk mixture absorb into the cake. Top with the rest of the coconut pastry cream, 1/3 of the toasted coconut, the remainder of the whipped cream and sprinkle with the last of the coconut.
Refrigerate for at least 12 hours (or up to 24 hours) before serving. Serve chilled.

Notes

Refrigerate the assembled trifle for at least 12 to 24 hours to allow flavors to meld and cake to soak properly.
Adjust the amount of tres leches mixture if you prefer less leftover; however, unopened cans may leave some milk unused.
Toast coconut flakes on the stovetop in a skillet over medium heat, stirring frequently for 5–10 minutes until golden.

Nutrition Information

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Serving 1 Serving Calories 863kcal (43%) Carbohydrates 82g (27%) Protein 13g (26%) Fat 55g (85%) Saturated Fat 39g (195%) Cholesterol 261mg (87%) Sodium 288mg (12%) Fiber 2g (8%) Sugar 65g (130%)