Coconut-Lime Tres Leches Sponge Cake

Why You’ll Love This Recipe

• Bright, tropical flavor from coconut milk and fresh lime zest.
• Light-as-air sponge that soaks up a creamy three-milk mixture without turning soggy.
• Make-ahead friendly—actually tastes better the next day.
• Toasted coconut crunch balances the silky whipped cream.

Grocery List

• Produce: 3–4 limes (for zest and juice)
• Dairy: 5 large eggs, whole milk, heavy whipping cream, evaporated milk, sweetened condensed milk
• Pantry: All-purpose flour, granulated sugar, powdered sugar, baking powder, fine salt, vanilla extract, canned full-fat coconut milk, unsweetened shredded coconut

Full Ingredients

Light Sponge Cake

• 5 large eggs, room temperature, separated
• 1 cup (200 g) granulated sugar, divided
• 1 cup (120 g) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 1/3 cup (80 ml) whole milk, room temperature
• 1 tsp vanilla extract
• 1 tbsp finely grated lime zest

Coconut-Lime Tres Leches Soak

• 1 can (14 oz/396 g) sweetened condensed milk
• 1 can (12 oz/354 ml) evaporated milk
• 1 cup (240 ml) full-fat coconut milk, well shaken
• 1 tsp finely grated lime zest
• 2 tbsp fresh lime juice (add just before soaking)
• Pinch fine salt

Whipped Cream Topping

• 2 cups (480 ml) heavy whipping cream, cold
• 3 tbsp (24 g) powdered sugar
• 1 tsp vanilla extract
• Pinch fine salt
• 1 tsp finely grated lime zest (optional, for the cream)

Garnish

• 1 cup (about 85 g) unsweetened shredded coconut, toasted
• Extra lime zest, to finish (optional)

Step-by-Step Instructions

1. Prep the pan and oven
   • Position a rack in the center of the oven and heat to 350°F (175°C).
   • Grease a 9×13-inch metal or glass baking pan and line the bottom with parchment for easy release.
2. Mix dry ingredients
   • In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. Whip egg whites
   • In a clean large bowl, beat the egg whites on medium speed to soft peaks.
   • Gradually stream in 1/2 cup (100 g) of the sugar and beat to glossy medium-stiff peaks. Do not overbeat to dryness.
4. Beat yolks and combine
   • In a second bowl, beat egg yolks with the remaining 1/2 cup (100 g) sugar until thick, pale, and ribbons form, 2–3 minutes.
   • Mix in the milk, vanilla, and 1 tbsp lime zest.
   • Sift the dry ingredients over the yolk mixture in two additions, folding gently just until no dry spots remain.
   • Fold one-third of the whipped whites into the batter to loosen, then gently fold in the remaining whites just until incorporated.
5. Bake
   • Spread the batter evenly in the prepared pan and smooth the top.
   • Bake 22–25 minutes until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
   • Cool on a rack for 30 minutes. The cake should still be slightly warm for soaking.
6. Make the coconut-lime soak
   • In a large measuring jug, whisk together sweetened condensed milk, evaporated milk, coconut milk, pinch of salt, and 1 tsp lime zest.
   • Whisk in the lime juice right before soaking to keep the mixture smooth.
7. Soak the cake
   • Using a skewer or fork, poke holes all over the cake, going nearly to the bottom.
   • Slowly pour half the milk mixture over the cake. Let it absorb for 10 minutes, then pour the remaining milk mixture evenly over the top.
   • Cover and refrigerate at least 4 hours, preferably overnight, to fully hydrate and chill.
8. Toast the coconut
   • Heat the oven to 325°F (165°C). Spread shredded coconut on a baking sheet.
   • Toast 5–8 minutes, stirring once, until lightly golden. Cool completely.
9. Whip the cream and finish
   • In a cold bowl, whip heavy cream, powdered sugar, vanilla, and a pinch of salt to medium peaks. If using, fold in 1 tsp lime zest.
   • Spread over the chilled cake. Sprinkle generously with toasted coconut and a little extra lime zest.
   • Slice and serve cold.

Pro Tips

• Room-temperature eggs whip to more volume and make a lighter sponge.
• Fold gently. Overmixing deflates the batter and yields a dense cake.
• Pour the milk soak in two passes, with a short rest in between, for even absorption.
• Chill overnight for the best texture and flavor melding.
• Stabilize the whipped cream with an extra tablespoon of powdered sugar or 1 tablespoon coconut cream if serving in warm rooms.

Variations

• Extra-Lime: Add 1–2 more teaspoons lime zest to the soak and finish with thin lime slices for garnish.
• Pineapple-Coconut: Fold 1/2 cup well-drained crushed pineapple into the whipped cream and reduce powdered sugar by 1 tablespoon.
• Gluten-Free: Use a 1:1 gluten-free baking flour blend for the sponge. Let the batter sit 5 minutes before baking.

Storage & Make-Ahead

Refrigerate the assembled cake, covered, for up to 4 days. For best texture, soak the cake the day before and add whipped cream and coconut within 4 hours of serving. The plain baked sponge can be wrapped and frozen for up to 2 months; thaw, then proceed with soaking. The fully soaked cake does not freeze well.

Nutrition (per serving)

Approximate: 500 calories; 32 g fat; 52 g carbohydrates; 8 g protein; 38 g sugars; 180 mg sodium.