Coconut lime tres leches cake

This tropical take on a tres leches cake is soaked in a coconut milk syrupy goodness and then topped with crunchy coconut, lime zest, and boozy whipped cream.

As someone whose greatest fear in life is dry cake, Tres Leches Cake holds a special place in my heart, as it is impossible not to be dry. While its exact origins are unknown, it is popular all over Latin America, especially in Mexico and Nicaragua, and I fell in love with it through my husband’s love of Mexican food. This version has toasted coconut and lime, two flavors that go deliciously with the milky creamy flavors of Tres Leches cake.

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…

Lime-Coconut Tres Leches Cake – Chef Veera

It’s the perfect marriage of custard and cake.

Coconut Lime Tres Leches Cake - NOW FORAGER

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This Coconut Lime Tres Leches Cake is a unique take on the traditional Mexican cake. It's a sweet, moist cake with a velvety texture, a delicious milky syrup and coconut lime twist. Garnished with coconut and festive rainbow sprinkles, it's perfect for your Cinco de Mayo celebration!

This Lime & Coconut Cake evokes the very best of those tropical island flavors. Tender coconut lime cake layers with a lime curd and coconut buttercream.

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