Coconut Tres Leches Cake as an extra
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Coconut Tres Leches Cake as an extra

Coconut Tres Leches Cake as an extra

Serves 4

Sink your teeth into this mouthwatering "three milks" cake topped with toasted coconut and just bursting with flavour! Soft vanilla cake is soaked in a mixture of coconut milk and condensed milk, then topped with a decadent layer of freshly whipped cinnamon cream. It's the perfect post-dinner treat!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time3 hours 10 minutes
Cooking Time10 minutes


serving amount

400 g

Vanilla Baking Mix

(Contains Milk, Wheat)

1 unit(s)

Coconut Milk

300 mL

Sweetened Condensed Milk

(Contains Milk)

4 tbsp

Shredded Coconut

(Contains Sulphites)

2 unit(s)


(Contains Egg)

1 tsp

Ground Cinnamon

113 mL


(Contains Milk)

Not included in your delivery

½ cup


1 tsp



Nutrition Values

Calories1250 kcal
Fat64 g
Saturated Fat30 g
Carbohydrate145 g
Sugar107 g
Dietary Fiber3 g
Protein14 g
Cholesterol160 mg
Sodium1110 mg
Trans Fat0.3 g
Potassium175 mg
Calcium300 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
8x8" Baking Dish
Measuring Spoons
Measuring Cups
Medium Bowl
Medium Non-Stick Pan


Prep and make cake batter
  • Grease the base and sides of an 8x8-inch baking dish with 1 tsp softened butter.
  • Add eggs, 1/2 cup oil and 2/3 cup water to a large bowl, then whisk to combine. Add Vanilla Baking Mix, then whisk until smooth.
  • Transfer cake batter to the prepared baking dish.
Bake cake
  • Bake in the middle of the oven until lightly golden-brown and a toothpick inserted into the middle comes out clean, 25-35 mins.
  • When cake is done, transfer baking dish onto a wire rack to cool slightly, 30 min.
  • Prick the top of the cake all over with a skewer or fork.
Make coconut milk mixture and prep cake
  • Combine coconut milk and 1/2 cup sweetened condensed milk in a medium bowl.
  • Slowly pour coconut milk mixture over top of the cake, then place in the refrigerator to let the flavours meld, 1 hour. (NOTE: The coconut milk will pool around the edges of the pan at first and slowly absorb into the cake over time.) (TIP: The flavours will intensify the longer the cake sits in the fridge. For best results, refrigerate overnight.)
Finish cake and serve
  • Heat a medium non-stick pan over medium-high heat.
  • When hot, add coconut to the dry pan. Toast, stirring often, until golden, 1-2 min. Transfer to a plate.
  • Add cream, half the cinnamon and 1 tbsp of the remaining sweetened condensed milk to another medium bowl. (NOTE: Use remaining condensed milk for a future creation!) Using an electric mixer or whisk, beat cream until soft peaks form, 1-2 min.
  • Spread cinnamon whipped cream over top of chilled cake, then sprinkle toasted coconut over top.
  • Slice cake and serve.