Servings: 12 to 16
In this twist on the classic Mexican tres leches cake, one of the three “milks” is rich, nutty coconut milk. Rum and flaked coconut in the topping amp up the tropical flavor even further.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
You can soak the cake in the milk mixture up to a day ahead and top it up to 2 hours ahead.
so delicious! I've made the boozy berry topped version before, so I knew the base recipe was good, but the coconut is out of this world!
Made the cake the day before and let it soak overnight as per Fine Cooking tip! Finished it a couple of hours before serving. It was a huge hit - even after a more than satisfying meal ;-) Absolutely delicious!!!
Great dessert for a party. It is serves a lot of people and it looks nice with the toasted coconut on top. It is a little time consuming but because it is better made the day before it still works for a party. Have made it several times and everyone always raves about it.
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?