Skip to main content

Sign Up for Email

Want to receive delicious recipes, new product updates, and exclusive offers from Lactaid®?
Sign up for our emails today!

The information you submit will be governed by Care Club’s Privacy Policy.

By submitting your information, you agree to the Financial Incentive Notice.

Tres Leches Cake with Toasted Coconut

Rating
Average: 3 (52 votes)
Leave a Rating
Lactose-Free Tres Leches Cake with Toasted Coconut

Recipe by: LACTAID® Brand

@lactaid

How do you create a slice of heaven? With this delicious Toasted Coconut Tres Leches Cake recipe! Made with 100% real milk, just without the lactose, this is the perfect lactose-free dessert that you can enjoy, even if you're lactose sensitive.

Servings
12
Prep Time
0 min
Cook Time
0 min
Total Time
275 min
Ingredients

For the Cake

,

¾ cup sugar

,

¼ cup coconut sugar

,

6 eggs

,

1 tablespoon vanilla extract

,

1 ½ cups flour

,

1 tablespoon baking powder

,

¾ tablespoon sea salt

,

¼ tablespoon cinnamon

,

⅛ tablespoon nutmeg

, ,

14 ounces sweetened condensed coconut milk

,

12 ounces evaporated coconut milk

,

For the Topping

,

2 cups coconut whipped topping

,

½ cup toasted coconut flakes

,

1 cup raspberries

Add Lactaid to your shopping list

LACTAID® Reduced Fat 2% Lactose-Free Milk

Directions

For the Cake

  1. Preheat oven to 350 degrees F and grease a 9x13-inch baking pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar, coconut sugar and eggs on medium speed until thickened and pale. Add vanilla and mix until incorporated.
  3. In a medium bowl, mix together flour, baking powder, sea salt, cinnamon and nutmeg. Slowly incorporate the dry ingredients into the sugar and egg mixture until just combined. Pour into prepared baking pan.
  4. Bake cake for about 30 minutes, or until a toothpick comes out clean.
  5. While the cake is baking, mix together LACTAID® Reduced Fat 2% Lactose-Free Milk, condensed coconut milk and evaporated coconut milk. Set aside.
  6. After the cake has baked, allow it to cool for 5 minutes then poke with a toothpick all over the surface of the cake. Pour the milk mixture over the warm cake and allow to soak in for 30 minutes.

For the Topping

  1. After the cake is completely cooled, top with coconut whipped topping, toasted coconut flakes and raspberries. Chill for 2 hours, or up to 24 hours, and serve.
 

Nutrition Facts

Serving Size: 1/12 of the cake

Amount Per Serving

Calories 223
Total Fat 14g
Calories from Fat -
Saturated Fat -
Cholesterol -
Sodium -
Total Carbohydrate 33g
Dietary Fiber 2g
Sugars -
Protein 9g
Calcium -
0
Recipe by:

How do you create a slice of heaven? With this delicious Toasted Coconut Tres Leches Cake recipe! Made with 100% real milk, just without the lactose, this is the perfect lactose-free dessert that you can enjoy, even if you're lactose sensitive.

Yield: 12
Total Time:
Where to Buy