I’m so excited to share this Coconut Raspberry Tres Leches Cake with you. It’s a light, coconut-kissed sponge soaked in a rich tres leches mixture, layered with bright homemade raspberry jam, and topped with a fluffy coconut whipped cream. The combination is creamy, fruity, and perfectly balanced with just the right amount of sweetness. I can’t wait for you to try it and experience how beautifully these flavors come together!!
Coconut Raspberry Tres Leches Cake
Yield: 1 (9x13) cake
Prep Time: About 45 minutes
Chill Time: 4 hours or overnight
Coconut Sponge Cake
Ingredients
1 cup all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
5 large eggs, separated
¾ cup granulated sugar, divided
⅓ cup whole milk
1 tsp vanilla extract
½ tsp coconut extract
½ cup finely chopped toasted shredded coconut
Instructions
Preheat oven to 350°F. Line a 9x13 pan with parchment.
Whisk together flour, baking powder, and salt.
In a large bowl, beat egg yolks with ½ cup sugar until pale and thick.
Mix in milk, vanilla, and coconut extract.
Stir in the dry ingredients until just combined.
Fold in toasted coconut.
In a separate bowl, beat egg whites with remaining ¼ cup sugar until soft peaks form.
Gently fold egg whites into batter.
Pour batter into pan and bake 22–25 minutes, until cake springs back when touched.
Cool completely.
Coconut Tres Leches Soak
Ingredients
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 cup full-fat coconut milk
1 tsp vanilla extract
pinch of salt
Instructions
Whisk all ingredients together.
Once cake has cooled, poke holes across the surface using a skewer or fork.
Slowly pour the milk mixture evenly over the cake.
Refrigerate 4 hours or overnight to allow cake to absorb.
Raspberry Jam Layer
Ingredients
2 cups raspberries (fresh or frozen)
⅓ cup granulated sugar
1 tsp lemon juice
pinch salt
1 tsp cornstarch mixed with 1 tsp water
Instructions
Combine raspberries and sugar in a saucepan over medium heat.
Cook until berries break down and mixture begins to thicken.
Add lemon juice and salt.
Stir in cornstarch slurry.
Cook 1–2 minutes until jam thickens.
Cool completely before using.
Coconut Vanilla Bean Whipped Cream
Ingredients
2 cups heavy whipping cream
½ cup coconut cream
⅓ cup powdered sugar
1 vanilla bean, scraped (or 2 tsp vanilla extract)
pinch salt
optional: 1 tsp coconut extract
Instructions
Combine all ingredients in a chilled mixing bowl.
Whip until medium peaks form.
Assembly
After cake has fully soaked and chilled, spread a thin layer of raspberry jam over the surface.
Spread coconut whipped cream evenly over the cake.
Sprinkle toasted shredded coconut or desiccated coconut on top.
Optional garnish:
Fresh raspberries
Lime zest
Freeze-dried raspberry powder
This cake is best served COLD and can last up to 3-4 days in the fridge, covered in plastic wrap!
