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Triple Coconut "Tres Leches" Cake With Mango & Lime

A Tres Leche cake is traditionally soaked in a mixture of condensed milk, evaporated milk, and heavy cream giving it a texture somewhere between cake and custard. This Triple Coconut "Tres Leches" Cake With Mango & Lime gluten-free version from Alanna Taylor-Tobin's cookbook, Alternative Baker, uses coconut milk to create a creamy cake worthy of any occasion.
Course Dessert
Cuisine Gluten-Free
Servings 9 servings
Calories 332 kcal
Author Alanna Taylor-Tobin


For the cake:

  • 1/4 cup sunflower oil
  • 3/4 cup water
  • 3 egg yolks
  • 1 tsp vanilla extract
  • 1/2 cup plus 2 Tbsp organic granulated sugar
  • 1/3 cup sweet white rice flour
  • 1/3 cup coconut flour
  • 1/4 cup millet flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp fine sea salt
  • 5 large egg whites , room temperature
  • 1/4 tsp cream of tartar

For the milk mixture:

  • 3 Tbsp organic granulated cane sugar
  • 1/2 vanilla bean , split lengthwise and scraped
  • 2 1/2 cups full fat , well-shaken canned coconut milk
  • Pinch of fine sea salt
  • 3 Tbsp dark rum (pick a gluten-free variety to keep the cake GF)

For Finishing:

  • 1 cup unsweetened coconut flakes
  • 2 medium mangoes , peeled and diced into 1/2 inch pieces
  • Zest from 1 lime


  1. Position a rack in the center of your oven and preheat to 325 degrees. Line an 8-inch square baking pan with a piece of parchment paper and set aside.
  2. In a large mixing bowl, whisk together the oil, water, egg yolks, and vanilla, then whisk in 1/2 cup sugar. Place a fine-mesh strainer over the bowl and sift in the flours and baking powder. Whisk until completely smooth.
  3. In the clean, dry bowl of a stand mixer fitted with the whip attachment, whip the egg whites with the cream of tartar on medium-high speed until soft peaks form. Slowly add in the remaining 2 Tbsp sugar and whip until the whites are glossy and just hold a firm peak, one to three minutes.
  4. Using a flexible silicon spatula, fold 1/3 of the whites into the batter, then gently fold in the remaining whites until just combined and no streaks remain. Immediately pour batter into prepared pan. Place in the oven and bake for 40 - 50 minutes or until a toothpick comes out of the center clean. Remove from rack and let cool in the pan completely.
  5. To make the milk mixture: Place sugar, vanilla bean seeds, and coconut milk in a medium saucepan. Bring to a bare simmer over medium heat, stirring frequently, then remove from heat. Cove and let steep for 10-20 minutes to infuse the vanilla.
  6. Once the cake has cooled, using a biscuit cutter, cut it into 9 circles. Leaving it in the pan, poke all over with a toothpick and pour 1 1/2 cups of the coconut milk mixture over the cake, letting it absorb the milk. Use a small offset spatula to pry the cake rounds and peel away any scraps (which can be saved for snacking!), placing the cake rounds onto a baking sheet lined with parchment paper. Cover the cakes loosely with plastic wrap and let chill for at least one hour (also cover the remaining milk mixture and stick in the fridge as well).
  7. To finish, preheat oven to 325 degrees. Spread coconut flakes on a small baking sheet and toast until golden, 5-10 minutes.
  8. Serve cake rounds in shallow bowls topped with coconut, mango chunks, and lime zest.
Nutrition Facts
Triple Coconut "Tres Leches" Cake With Mango & Lime
Amount Per Serving
Calories 332 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 8g50%
Cholesterol 71mg24%
Sodium 204mg9%
Potassium 331mg9%
Carbohydrates 36g12%
Fiber 3g13%
Sugar 24g27%
Protein 7g14%
Vitamin A 595IU12%
Vitamin C 13.5mg16%
Calcium 122mg12%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.