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Creme of Coconut Cake

Supreme Creme of Coconut Cake (Tres Leches Style)

A rich and incredibly moist coconut cake soaked in a sweet, creamy blend of three milks (similar to Tres Leches), then topped with a tangy coconut cream cheese frosting. This cake requires chilling overnight for optimal flavor and saturation.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

I. For the Coconut Cake Base
  • 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
  • 1 12 ounce can Evaporated Milk
  • 1 14 ounce can Sweetened Condensed Milk
  • 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 (Powdered Sugar), sifted
  • 1 teaspoon Vanilla Extract
  • 1 cup Sweetened Flaked Coconut toasted (plus extra for garnish)

Equipment

  • Electric Mixer (handheld or stand)
  • 9x13 inch Baking Pan (or two 8-inch round pans)
  • Large Mixing Bowls
  • Wire Rack

Method
 

Step 1: Prepare and Bake the Cake Base
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or two 8-inch round cake pans. Line the bottoms with parchment paper if using round pans.
  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). Beat in the four egg yolks one at a time, followed by the vanilla extract.
  4. In a third clean bowl, beat the four egg whites until stiff peaks form.
  5. Alternate adding the flour mixture and the coconut milk to the butter/sugar mixture, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.
  6. Gently fold the stiff egg whites into the batter using a spatula until no streaks remain. Pour the batter evenly into the prepared pan(s).
  7. Bake the cake for 30–35 minutes for a 9x13 pan, or 25–30 minutes for round pans, or until a wooden toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before proceeding.
Step 2: Saturate with Coconut Soaking Creme
  1. Once the cake is completely cool, use a fork or a wooden skewer to poke holes evenly across the entire surface of the cake. Poke deep enough to reach the bottom but avoid shredding the cake.
  2. Prepare the Soaking Creme: 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.
  3. Slowly and evenly pour the entire mixture over the cooled, poked cake. Allow the cake to soak up the milk mixture completely (approximately 20–30 minutes).
  4. 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 3: 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 on low speed until smooth. Stir in the vanilla extract.
  3. If using, gently fold in the toasted flaked coconut. Reserve some toasted coconut for garnish.
Step 4: Assemble and Serve
  1. Once the cake is fully chilled and saturated, spread the Coconut Cream Cheese Frosting evenly over the top and sides of the cake.
  2. Garnish the top with additional toasted flaked coconut.
  3. Keep the Creme of Coconut Cake refrigerated until ready to slice and serve. Store leftovers covered in the refrigerator.

Notes

This cake is very wet and rich due to the milk soak. If you are baking round cakes instead of a sheet cake, stack them after the soaking process is complete (soak both layers individually). This cake tastes even better the second day after the milks have fully settled. To toast coconut, spread it on a baking sheet and bake at 350°F for 5-8 minutes, stirring occasionally, until golden brown.