Dairy-Free Coconut Lime Tres Leches Cake

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recipe by Jessica Entzel

  • Time icon
    Total Time
    6hrs 50mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    592
based on 1 ratings

My brother is lactose intolerant, but loves this version of Tres Leches I make for him, especially after a spicy Mexican meal. I make the cake the night before, and let the lime glaze soak in overnight. Then, I frost the cake with a creamy Swiss meringue.

recipe updated Jun 7, 2019

Ingredients

  • Egg white icon
    Egg white
    9 (270g)
  • Granulated sugar icon
    Granulated sugar
    1.5 cups (306g)
  • Egg yolk icon
    Egg yolk
    5 (100g)
  • Cake flour icon
    Cake flour
    1.5 cups (166g)
  • Baking powder icon
    Baking powder
    1.5 tsp (7g)
  • Salt icon
    Salt
    about ½ teaspoon (3g)
  • Coconut milk icon
    Coconut milk
    1 cup (240ml)
  • Vegetable oil icon
    Vegetable oil
    ¼ cup (60ml)
  • Vanilla extract icon
    Vanilla extract
    1 tsp (5ml)
  • Coconut cream icon
    Coconut cream
    9 fluid ounces (about 1⅛ cups)
  • Lime icon
    Lime
    x 4 (about 400g)
  • Granulated sugar icon
    Granulated sugar
    4½ tbsp

Tools

  • kCook icon Stand mixer
  • kCook icon Wooden spoon
  • kCook icon Medium bowl
  • kCook icon Glass measuring cup
  • kCook icon Glass measuring cup
  • kCook icon Stand mixer bowl
  • kCook icon Rectangular pan - 11 x 7"
  • kCook icon Stand mixer bowl

Step preview

  1. Pre-heat - 175°C
  2. Grease a clean rectangular pan
  3. Add egg white to a clean stand mixer bowl
  4. Whip until frothy - low speed
  5. Add granulated sugar to the batter
  6. Beat until soft peaks form - medium speed
  7. Mix in egg yolk to the batter slowly then set aside
  8. Add cake flour, baking powder and salt to a clean medium bowl then set aside
  9. Add coconut milk, vegetable oil and vanilla extract to a clean glass measuring cup and mix
  10. Transfer half of dry ingredients to batter
  11. Transfer half of wet ingredients to batter
  12. Mix the rest of dry ingredients into batter
  13. Mix the rest of wet ingredients into batter
  14. Transfer batter to rectangular pan
  15. Bake until springy to touch - 22 min, 175°C
  16. Let cool
  17. Prick evenly
  18. Add coconut cream, coconut milk and lime to a clean glass measuring cup
  19. Stir until smooth
  20. Spread cake with glaze
  21. Soak rectangular pan overnight in fridge
  22. Add egg white to a clean stand mixer bowl
  23. Whisk vigorously in double boiler until frothy
  24. Add granulated sugar to the meringue
  25. Replace in double boiler
  26. Whisk until warm to the touch - approx 3 min, 60°C
  27. Whip until stiff peaks form
  28. Frost content of rectangular pan with meringue
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