Tres Leches Coconut Eggnog Cake (Printer View)

Moist cake with coconut milk, eggnog, and whipped cream for a rich, festive dessert fit for special occasions.

# What you'll need:

→ Cake

01 - 1 cup all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 5 large eggs, separated
05 - 1 cup granulated sugar, divided
06 - 1/3 cup whole milk
07 - 1 teaspoon vanilla extract

→ Tres Leches Mixture

08 - 1 cup coconut milk, unsweetened
09 - 1 cup eggnog
10 - 1 can (14 ounces) sweetened condensed milk

→ Topping

11 - 1 1/2 cups heavy cream, chilled
12 - 1/4 cup powdered sugar
13 - 1/2 teaspoon vanilla extract
14 - 1/2 cup toasted shredded coconut

# Method:

01 - Preheat oven to 350°F. Grease and flour a 9x13-inch baking dish.
02 - In a bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat egg yolks with 3/4 cup sugar until pale and thick. Stir in milk and vanilla extract.
04 - Gently fold the flour mixture into the yolk mixture until just combined.
05 - In a clean bowl, beat egg whites to soft peaks. Gradually add remaining 1/4 cup sugar and continue beating until stiff peaks form.
06 - Gently fold the egg whites into the batter in three additions, maintaining as much volume as possible.
07 - Pour batter into prepared pan and spread evenly. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
08 - Let cake cool in the pan for 10 minutes. Pierce all over with a skewer or fork.
09 - In a large measuring cup, whisk together coconut milk, eggnog, and sweetened condensed milk.
10 - Slowly pour the milk mixture evenly over the cake. Allow to cool to room temperature, then refrigerate for at least 2 hours.
11 - Beat heavy cream with powdered sugar and vanilla using an electric mixer until soft peaks form.
12 - Spread whipped cream across the chilled cake, then sprinkle with toasted coconut.
13 - Slice and serve cold for optimal texture and flavor.

# Expert Advice:

01 -
  • Easy to make ahead for parties
  • Showcases classic holiday flavors and a Latin American twist
  • Very moist yet never heavy
  • Crowd-pleasing and perfect for feeding a group
  • You get both creamy textures and toasty coconut crunch in each forkful
02 -
  • This cake is high in moisture and flavor
  • Eggnog and coconut make it uniquely seasonal
  • It tastes even better the next day after soaking overnight
03 -
  • Let the cake cool just enough before soaking otherwise the milks will pool on top instead of absorbing fully
  • Use shallow pokes with the skewer so every bite is equally moist but the cake keeps its shape
  • Do not skip toasting your coconut. It adds a nutty depth and looks beautiful against the white whipped cream

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