Go Back Email Link
+ servings
A slice of gluten free tres leches cake on a small white plate.

Coconut Tres Leches

Sandi Gaertner
A delicious homemade gluten free tres leches cake recipe that is perfect for any occasion. Three milks blend together to make this creamy tres leches cake.
5 from 22 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 2 hours
Total Time 2 hours 50 minutes
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine Mexican
Servings 12 slices
Calories 496 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

Ingredients
  

  • 5 large eggs
  • 1 cup granulated sugar
  • 1 tablespoon water
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon baking powder aluminum-free
  • 1 cup gluten free flour blend *see note
  • gluten free cooking spray
  • 15 ounce can cream of coconut
  • 14 ounce can coconut milk
  • 14 ounce heavy cream

Topping

Instructions
 

  • Preheat the oven to 375º F.
  • Add the coconut cream to a sauce pan. Heat the over low heat until melted. Add coconut milk and heavy cream and heat until simmering (do not boil). Set aside until ready to use.
  • For the cake batter, place eggs, sugar, vanilla and water in the bowl of electric mixer fitted with a whip attachment. Whip on high speed until tripled in volume or ribbon stage. Sift flour and baking powder together. Using a whip, fold flour mixture into egg mixture until smooth.

For Small Cakes:

  • Wrap the bottom of each ring mold with a piece of aluminum foil and spray with nonstick spray. Fill each mold 3/4 full and bake on a sheet pan at 375 degrees F for 12 minutes. Cakes should rise and fall when cooked. Using a fork, poke a few holes in the top of each cake then ladle 6 to 8 ounces of coconut milk on top of each cake should absorb all the milk add more milk if necessary . Refrigerate overnight or at least 3 hours.
  • When ready to plate, carefully remove foil while tilting cake slightly sideways without letting it slide out. Slide it onto a plate and remove the ring mold garnish with whipped cream, toasted coconut and your favorite fruit sauce with berries. Makes five to six individual cakes.

For an 8x8 Cake Pan:

  • Spray oil in the baking pan. Pour the cake batter into the pan. Bake for 35-45 minutes until finished baking. If you notice the cake getting dark on top, cover with foil after the first 30 minutes of baking.
  • Remove the cake and use a shishkabob stick to poke holes all over the cake.
  • Pour the tres leches over the cake. The cake will absorb all of the liquid. Let the cake cool then cover and refrigerate the cake.
  • Chill for 2 hours then top with whipped cream.

Notes

  1. I have tested this recipe with King Arthur Measure for Measure GF. Other blends should also work well.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. This cake will keep up to 4 days in an air-tight container.
  4. You can make one large cake by using a springform pan.
  5. To test for doneness, insert a toothpick into the center of the donut. If the toothpick comes out clean, it is done baking. The cake needs to be baked longer if you see batter or crumbs.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1sliceCalories: 496kcalCarbohydrates: 54gProtein: 5gFat: 30gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 109mgSodium: 60mgPotassium: 273mgFiber: 3gSugar: 44gVitamin A: 620IUVitamin C: 5mgCalcium: 94mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.