Coconut Tres Leches Cake (paleo, gluten-free and dairy-free) by Ashley of

Coconut Tres Leches (Dairy-Free, Gluten-Free)

  • Author: Ashley Thomas



Homemade Condensed Coconut Milk:

Whipped Coconut Cream

  • 1 (13.5 ounce) can of coconut cream (or the cream from the top of a can of full-fat coconut milk)
  • Maple Syrup, to taste

Optional Topping


  1. Preheat oven to 350F.
  2. Mix the dry cake ingredients together in a large bowl using a hand mixer. Add the wet ingredients to the bowl and mix until well combined.
  3. Pour into an 8×8 greased, parchment-lined dish.
  4. Bake at 350F for 30 minutes.
  5. Meanwhile, make the condensed coconut milk by bringing the coconut milk to a boil. Then, add the maple syrup and reduce to a simmer for 30 minutes or until the mixture thickens. Keep a close eye on this so it doesn’t boil over!
  6. Once the cake is done, allow it to cool on a wire rack, then poke the top of the cake with a fork or wooden skewer. Make a lot of holes!
  7. Slowly pour the condensed coconut mixture over the cake (take your time with this) so that the milk soaks into the holes in the cake.
  8. Refrigerate the cake for at least 30 minutes before serving.
  9. Spread coconut whipped cream on top if desired.

Whipped coconut cream:

  1. Place a can of coconut milk in the refrigerator overnight. This will cause the cream to separate from the milk.
  2. Place the cream and maple syrup into a bowl and whip with a hand-mixer until fluffy. If you have a stand mixer, you can also use that to whip the cream until fluffy.
  3. Place the whipped cream in the fridge until you’re ready to frost the cake.

Optional Topping:

  1. Bake the coconut flakes at 350F for 2-3 minutes or until lightly toasted.