Kiwi and Coconut Tres Leches Cake with Lime Zest

Kiwi and Coconut Tres Leches Cake with Lime Zest

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Kiwi and Coconut Tres Leches Cake with Lime Zest is a tropical reinvention of the beloved Latin American dessert, combining sweet, tangy, and creamy flavors in every bite. Ideal for USA summer BBQs, potlucks, or Cinco de Mayo celebrations, it’s a showstopper that’s gluten-free adaptable and guaranteed to wow a crowd.

Kiwi and Coconut Tres Leches Cake with Lime Zest
Kiwi and Coconut Tres Leches Cake with Lime Zest
Kiwi and Coconut Tres Leches Cake with Lime Zest
Kiwi and Coconut Tres Leches Cake with Lime Zest
Kiwi and Coconut Tres Leches Cake with Lime Zest
Kiwi and Coconut Tres Leches Cake with Lime Zest

Why This Tres Leches Cake Stands Out

  • Tropical twist: Juicy kiwi, coconut milk, and lime zest add fresh flair.
  • Ultra-moist texture: Soaked in a trio of milks for melt-in-your-mouth richness.
  • Customizable: Swap kiwi for mango or use dairy-free alternatives.

Kiwi and Coconut Tres Leches Cake with Lime Zest recipe

Recipe Overview

| Prep Time | PT30M |
| Cook Time | PT30M |
| Total Time | PT3H (includes chilling) |
| Type | Dessert |
| Cuisine | Fusion (Mexican-American) |
| Yield | 12 servings |
| Calories | Approx. 320 per serving |

Ingredients

For the Cake:

  • 1 ½ cups (190g) all-purpose flour (or gluten-free 1:1 blend)
  • 1 tsp baking powder
  • ¼ tsp salt
  • 5 large eggs, separated
  • 1 cup (200g) granulated sugar
  • ⅓ cup (80ml) whole milk
  • 1 tsp vanilla extract

For the Tres Leches Soak:

  • 1 cup (240ml) coconut milk
  • 1 cup (240ml) sweetened condensed milk
  • ½ cup (120ml) evaporated milk

For the Topping:

  • 2 cups (480ml) heavy cream
  • ¼ cup (30g) powdered sugar
  • 4–5 ripe kiwis, peeled and sliced
  • Zest of 2 limes
  • Toasted coconut flakes (optional)

Step-by-Step Instructions

1. Bake the Cake

  • Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
  • Sift flour, baking powder, and salt. Beat egg yolks and sugar until pale. Add milk and vanilla. Fold in dry ingredients.
  • Whip egg whites to stiff peaks. Gently fold into batter. Bake 25–30 minutes. Cool 10 minutes.

2. Prepare the Tres Leches Soak

  • Whisk coconut milk, condensed milk, and evaporated milk. Poke holes in the cake with a fork. Pour milk mixture evenly over the cake. Chill 2+ hours.

3. Add Toppings

  • Whip heavy cream and powdered sugar to soft peaks. Spread over cake. Top with kiwi slices, lime zest, and coconut flakes.

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FAQs: Your Questions Answered

Q: Can I use regular milk instead of coconut milk?
A: Yes! Swap with whole milk, but you’ll lose the tropical coconut flavor.

Q: How to make this gluten-free?
A: Use a gluten-free 1:1 flour blend for the cake.

Q: Can I use frozen kiwi?
A: Fresh is best, but thawed frozen kiwi works—pat dry to avoid sogginess.

Q: How long does this cake keep?
A: Store refrigerated for up to 3 days (add toppings before serving).

Q: Can I make it dairy-free?
A: Use coconut condensed milk and dairy-free whipped cream.

Final Touches & Tips

Serve chilled with a sprinkle of Tajín for a spicy-sweet kick! Perfect for pool parties, birthdays, or a refreshing weeknight treat.

Ready to Wow?
This Kiwi and Coconut Tres Leches Cake with Lime Zest is a tropical escape on a plate. Share your creation on Instagram with #TropicalTresLeches—we’d love to see it! For more easy desserts, [explore our Summer Recipes] or [subscribe] for weekly inspiration.