Toasted Coconut Tres Leches

What you'll need



Place 16% whole eggs and 100% mix in a bowl and follow bag directions for stage one, add in 16% water for stage two, and 16% oil for stage three.  Spray and paper two 8" round cake pans and deposit 14 oz batter into each.  Bake until golden brown and cake springs back lightly when touched.  Let cool completely.  Mix together equal parts by weight sweetened condensed milk, evaporated milk, and coconut milk.  Weigh cake, pour the same weight prepared milk over cake and let soak in completely. Fill and ice with whipped topping.  Decorate with toasted coconut.

Additional Info

Chef Tips

Changing the amounts of ingredients in this recipe on this mix opens the crumb which allows for greater liquid absorption.  You can use this method to utilize any of our Baker's Request™ cake mixes for tres leches!


Love this idea but aren’t comfortable making tres leches?  Simply follow bag directions for the coconut cake mix and omit the milks.

* Please reach out to Dawn Sales Representative for item number.  


Sponge, Three Milk, Dairy, VelveTop, Non-Dairy, Coconut, Special Event, Celebration, Latinx, Hispanic Heritage Month, 

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Toasted Coconut Tres Leches

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