Dairy-Free Coconut Lime Tres Leches Cake

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recipe by Jessica Entzel

  • Time icon
    Total Time
    9hrs 20mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    595
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 17 Nov 2021

Ingredients

  • Egg white icon
    Egg white
    9
  • Granulated sugar icon
    Granulated sugar
    305 g
  • Egg yolk icon
    Egg yolk
    5
  • Plain flour icon
    Plain flour
    165 g
  • Baking powder icon
    Baking powder
    1 ½ teaspoons
  • Salt icon
    Salt
    ½ teaspoon
  • Coconut milk icon
    Coconut milk
    240 ml
  • Vegetable oil icon
    Vegetable oil
    60 ml
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • Coconut cream icon
    Coconut cream
    270 ml
  • Lime icon
    Lime
    4
  • Granulated sugar icon
    Granulated sugar
    55 g

Tools

  • kCook icon Stand Mixer
  • kCook icon Oven
  • 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 oven - 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 whipped whites
  6. Beat until soft peaks form - medium speed
  7. Mix in egg yolk slowly until just combined then set aside
  8. Add plain 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 the egg-sugar mixture
  11. Transfer half of wet ingredients to the egg-sugar mixture
  12. Mix the rest of dry ingredients into batter
  13. Mix the rest of wet ingredients into batter until just combined
  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. Pour lime glaze over cake
  21. Leave cake overnight in fridge
  22. Add egg white to a clean stand mixer bowl
  23. Whisk the egg whites in the stand mixer bowl vigorously over a double boiler until frothy
  24. Add granulated sugar to the stand mixer bowl
  25. Place over the double boiler
  26. Whisk until warm to the touch - approx 3 min, 60°C
  27. Whip until stiff peaks form
  28. Frost cake with meringue
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