Save A decadent Tres Leches Coconut Eggnog Cake is is a showstopper for any holiday table. Light and airy sponge cake soaks up a rich blend of coconut milk, eggnog, and sweetened condensed milk, then gets covered in pillowy whipped cream and toasted coconut. Every bite bursts with creamy sweetness and a festive hint of spice.
The first time I baked this during December, the aroma made my whole house feel like a winter wonderland. Now it brings friends together for cozy gatherings and is always the centerpiece of my dessert spread.
Ingredients
- All-purpose flour: gives the cake structure and creates a light crumb. Use unbleached for the best texture.
- Baking powder: ensures the sponge rises tall and spongy.
- Salt: intensifies the sweetness and balances flavors.
- Large eggs separated: create volume and airy texture. Use the freshest eggs for best results.
- Granulated sugar: sweetens and stabilizes the batter. Fine sugar dissolves more smoothly.
- Whole milk: adds creaminess. Use full-fat for richer flavor.
- Vanilla extract: rounds out the cake’s warmth. Pure extract gives a fuller aroma.
- Coconut milk: in the soak infuses tropical richness. Look for unsweetened, good-quality brands for best results.
- Eggnog: brings distinct holiday flavor to the milk soak. Homemade or premium store-bought preferred.
- Sweetened condensed milk: thickens the soak and adds decadent sweetness. Check for a creamy texture with no lumps.
- Heavy cream: whips into a cloud-like topping. Always use it very cold from the fridge.
- Powdered sugar: delicately sweetens the whipped cream. Sift before using to avoid lumps.
- Toasted shredded coconut: provides irresistible crunch and color. Use unsweetened flakes and toast in a dry pan for extra depth.
Instructions
- Prep the Cake Pan:
- Grease and flour a 9 by 13 inch baking dish thoroughly making sure to cover every corner so the cake unmolds easily and the edges remain soft.
- Mix Dry Ingredients:
- In a medium bowl whisk together flour baking powder and salt blending until evenly combined to prevent clumps in the batter.
- Beat Yolks and Sugar:
- In a large mixing bowl beat egg yolks with most of the sugar until the mixture turns pale thick and airy which gives the cake its signature lightness. Blend in the milk and vanilla until smooth.
- Fold Flour Into Yolks:
- Gently stir the dry ingredients into the yolk mixture using a spatula working slowly just until there are no streaks visible. Overmixing will deflate the batter.
- Whip Egg Whites:
- In a clean bowl beat egg whites to soft peaks then gradually add remaining sugar and whip to stiff peaks. The whites should be glossy and hold their shape when the beater is lifted.
- Incorporate Egg Whites:
- Add the whipped whites to the batter in three additions folding gently so you preserve as much air as possible. This step is key for the cake’s fluffy texture.
- Bake the Cake:
- Pour the airy batter into the prepared pan spreading evenly with an offset spatula. Bake in the center of the oven until the surface bounces back and a toothpick comes out clean.
- Soak While Warm:
- Let the cake cool for about ten minutes then use a skewer or fork to poke holes all over the surface reaching deep to help absorb the milk mixture fully.
- Mix the Tres Leches:
- In a large measuring cup or bowl whisk together coconut milk eggnog and sweetened condensed milk until completely blended for an even soaking.
- Pour and Chill:
- Slowly pour the milk blend evenly over the cake letting it seep in. Let the cake sit at room temperature then cover and chill in the refrigerator for at least two hours to let flavors meld.
- Whip Topping:
- Beat cold heavy cream powdered sugar and vanilla until the cream mounds softly when dropped from a spoon creating a light as air topping.
- Finish and Decorate:
- Spread the whipped cream over the chilled cake thickly. Sprinkle toasted coconut on top for a festive look and nutty flavor.
- Serve Cold:
- Cut into squares and serve each portion cold from the fridge so every bite is refreshingly creamy.
Save Eggnog is my secret ingredient for unbeatable holiday flair. My family still talks about the time we served this cake for my daughter’s December birthday and how everyone fought over seconds.
Storage Tips
This cake is best kept in the fridge tightly covered. It stays moist for up to three days. If you need to store longer slice the cake and freeze individual pieces well wrapped for up to one month. Thaw overnight in the fridge before serving.
Ingredient Substitutions
No eggnog Opt for extra coconut milk and add a pinch of ground nutmeg for a similar flavor. Not a fan of coconut Replace with whole milk in both the cake and the soaking mixture for a traditional tres leches cake. For an adult version swap two tablespoons of coconut milk for coconut rum.
Serving Suggestions
Serve with a sprinkle of extra nutmeg or cinnamon for holiday spice. This cake is wonderful after a spicy meal as its creamy sweetness balances heat. It also pairs perfectly with black coffee or rich hot chocolate for a winter dessert board.
Cultural and Historical Context
The original tres leches cake has roots across Latin America where soaking spongy cakes in milk creates a custardy dessert that works well in hot climates. This coconut eggnog version adds a holiday twist inspired by Caribbean and North American holiday tables. Its blend of tradition and comfort makes it a festive centerpiece.
Save Share this cake with loved ones and watch holiday spirits brighten in every creamy, coconutty bite.
Kitchen Tips & Answers
- → Can I substitute coconut milk with another type?
Almond milk can be used, but coconut milk provides the signature flavor and richness for this dessert.
- → Is this cake best served cold or warm?
Chilled is preferred. It allows the milk mixture to fully soak in and enhances the creamy texture.
- → How long should the cake refrigerate after soaking?
At least two hours is recommended, but overnight will yield a more flavorful and moist result.
- → Can I prepare this dessert ahead of time?
Yes, it can be made a day in advance. Add whipped cream and coconut just before serving for best texture.
- → What is the best way to garnish this cake?
Toasted shredded coconut provides crunch and aroma, while fresh berries add color and brightness if desired.
- → Does the cake contain gluten?
Yes, all-purpose flour is used. Gluten-free flour blends may be substituted, but texture may vary slightly.