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
    969
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
    270g
  • Granulated sugar icon
    Granulated sugar
    306g
  • Egg yolk icon
    Egg yolk
    100g
  • Cake flour icon
    Cake flour
    166g
  • Baking powder icon
    Baking powder
    7g
  • Salt icon
    Salt
    3g
  • Coconut milk icon
    Coconut milk
    120ml
  • Vegetable oil icon
    Vegetable oil
    60ml
  • Vanilla extract icon
    Vanilla extract
    5ml
  • Coconut cream icon
    Coconut cream
    346g
  • Lime icon
    Lime
    400g
  • Granulated sugar icon
    Granulated sugar
    57g

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