Tres leches cake with coconut
Tres leches cake with coconut is a moist, sweet dessert where a light sponge cake is soaked in a mixture of three milks—typically evaporated milk, condensed milk, and heavy cream—and then infused with coconut milk or cream. It's often topped with whipped cream and toasted coconut flakes. This variation is a popular twist on the classic Latin American dessert, adding a tropical, aromatic flavor.
🍽️ Nutrition at a glance
This cake is very high in carbohydrates and fat, primarily from sugar and the milk mixture. A single serving provides a significant amount of energy, with a rough ballpark of 400-600 calories, and offers calcium and some protein from the dairy components.
Nutrition breakdown
| Calories | 320 kcal |
| Protein | 5.5 g |
| Carbs | 42 g |
| Fat | 15 g |
| Fiber | 1.2 g |
| Sugar | 32 g |
| Sodium | 180 mg |
| Calcium | 120 mg |
| Iron | 1.1 mg |
| Potassium | 210 mg |
| Phosphorus | 100 mg |
| Vitamin A | 110 mcg RAE |
| Vitamin D | 0.8 mcg |
| Vitamin B12 | 0.3 mcg |
| Riboflavin (B2) | 0.12 mg |
Per 1 slice (110 g) · estimated, varies by recipe
💡 What's interesting
The 'tres leches' method is a clever way to transform a simple sponge into an incredibly moist and custardy dessert without it becoming soggy. The addition of coconut not only enhances the flavor but also connects it to tropical culinary traditions, making it a beloved fusion in many Latin American and Caribbean cuisines.
