Berry and coconut tres leches cake

Perfect for a dinner party or birthday celebration.

  • 1 hr 20 mins cooking
  • Serves 9
  • Print
This gorgeous berry and coconut tres leches cake made with sweetened condensed, evaporated and coconut milks is perfect for a dinner party or birthday celebration.
Would you prefer sour cream cakes or mud cake recipes?


Berry and coconut tres leches cake
  • 250 gram strawberries
  • 125 gram blueberries
  • 125 gram raspberries
  • 4 eggs, separated
  • 1 cup (220g) caster sugar
  • 1/3 cup (80ml) milk
  • 1 teaspoon vanilla extract
  • 1 1/3 cup (200g) plain flour
  • 1 teaspoon baking powder
  • 395 gram canned sweetened condensed milk
  • 1/2 cup evaporated milk
  • 1/2 cup coconut cream
  • 1/4 cup (60ml) coconut cream, chilled
  • 300 millilitre thickened cream, chilled
  • 2 tablespoon icing sugar
  • 1/2 teaspoon vanilla extract


Berry and coconut tres leches cake
  • 1
    Preheat oven to 160°C/325°F. Grease a 22cm (9-inch) square cake pan; line base and sides with baking paper, extending the paper 5cm (2-inches) above top.
  • 2
    Place half of the berries in a bowl; refrigerate until ready to serve. Chop remaining strawberries, then combine with remaining blueberries and remaining raspberries.
  • 3
    Beat egg whites in a medium bowl with an electric mixer until soft peaks form. Gradually add sugar, beating until glossy and stiff. Combine egg yolks, milk and extract in a small bowl. With the motor operating, gradually add milk mixture to the egg white mixture, beating until well combined. Sift flour and baking powder into mixture, then gently fold through; fold in berries. Pour mixture into pan; level surface.
  • 4
    Bake cake for 1 hour, turning pan halfway through cooking, or until a skewer inserted into the centre comes out clean.
  • 5
    Meanwhile, whisk condensed milk, evaporated milk and coconut cream together in a large jug until combined.
  • 6
    As soon as the cake is cooked, use a skewer to poke holes in the cake; pour milk mixture over hot cake. Cool cake in pan.
  • 7
    Meanwhile, make whipped coconut cream; push coconut cream through a fine sieve into a small bowl. Beat thickened cream, sifted icing sugar and extract in a small bowl with an electric mixer until almost soft peaks form. Fold in sieved coconut cream.
  • 8
    Spread whipped coconut cream on cake; decorate with reserved berries.

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