Coconut Mango Tres Leches Cake Recipe

I’m so excited to share this Coconut Mango Tres Leches Cake Recipe with you—it’s truly one of my favorite tropical twists on a classic. Imagine a super moist, delicate sponge cake soaked in a rich combination of coconut milk, evaporated milk, and sweetened condensed milk, then topped with luscious mango whipped cream and fresh mango chunks. It’s the perfect summer dessert that feels fancy but is surprisingly easy to whip up!

This cake works wonders whenever you want to impress guests or simply treat yourself to something refreshingly sweet and creamy. The marriage of coconut and mango gives it such a unique, vibrant flavor that you’ll find yourself craving seconds (and thirds!). If you love tres leches cakes but want to try something a little different, this Coconut Mango Tres Leches Cake Recipe is absolutely worth your time.

Ingredients You’ll Need

These ingredients blend beautifully to create layers of tropical flavor—from the tender cake to the silky milk soak and the fluffy mango cream on top. I always recommend using ripe, fragrant mangoes for the best aroma and sweetness in your mango pulp and garnish.

• Eggs: Make sure they’re at room temperature for a fluffier cake texture.
• Sugar: I use regular granulated sugar here, but you can adjust based on your sweetness preference.
• Milk: Just regular whole milk does the job to keep the cake tender.
• All-purpose flour: Sifted to avoid lumps and keep the cake light.
• Salt: Enhances the flavors, so don’t skip it.
• Baking powder: This helps the cake rise, providing that light crumb.
• Vanilla extract: Adds a subtle warmth that pairs well with the coconut and mango.
• Sweetened condensed milk: The key to that iconic tres leches richness.
• Evaporated milk: Gives depth and creaminess to the soak.
• Coconut milk: This is where that tropical coconut flavor shines through.
• Heavy cream: Chilled for whipping into the mango whipped cream topping.
• Mango pulp: Use fresh mangoes for best results—this is the star of the mango flavors.
• Cornstarch: Helps stabilize the reduced mango pulp and thicken it.
• Water: Used with cornstarch for thickening the mango pulp.
• Mango chunks: Fresh and ripe to garnish for a juicy finish.
• Sweetened coconut flakes: Toasted to sprinkle on top, adding texture and extra coconut flavor.

Variations

I love making this Coconut Mango Tres Leches Cake Recipe my own by swapping or adding a few things based on the occasion or what’s in the pantry. It’s a forgiving recipe—you can tweak it easily and the cake will still come out fantastic.

• Variation: Use pineapple instead of mango. I tried pineapple once for a tropical party, and it gave the cake a nice tangy sweetness that guests adored.
• Variation: Dairy-free option. Substitute coconut whipped cream and plant-based condensed milk for a vegan-friendly take. It’s a bit of a different texture, but still delicious.
• Variation: Add a splash of rum or coconut liqueur to the milk mixture. I actually enjoyed this at a backyard barbecue—it gave the cake a subtle, grown-up twist.
• Variation: Spice it up with coconut flakes in the cake batter. Adds a pleasant chewiness and more coconut flavor.

How to Make Coconut Mango Tres Leches Cake Recipe

Step 1: Whip the Eggs and Sugar Until Fluffy

Start by separating eggs if you like, or just beat the whole eggs with sugar using a hand or stand mixer until thick and pale—this usually takes 5 to 7 minutes. You’re aiming for a light, ribbon-like texture when you lift your whisk. This step is crucial for that airy base, so resist the urge to rush it!

Step 2: Gently Fold in Dry Ingredients

Sift together your flour, baking powder, and salt. Carefully fold these into the egg mixture in batches, alternating with milk, to maintain the airiness. Overmixing here is a common mistake—fold gently until just combined for a tender crumb.

Step 3: Bake Until Golden and Springy

Pour the batter into a greased or parchment-lined pan and bake at 350°F (175°C) for about 25-30 minutes. Keep an eye on it and use a toothpick inserted in the center; it should come out clean when done. I usually rotate the pan halfway through baking for even cooking.

Step 4: Mix the Tres Leches Milk Soak

While the cake cools, whisk together the sweetened condensed milk, evaporated milk, and coconut milk until well combined. Once the cake is cool but still warm enough to absorb, poke holes all over the top with a skewer or fork and slowly pour the milk mixture evenly over the cake. Let it soak for at least an hour—I’ve found overnight is ideal for max moisture.

Step 5: Prepare the Reduced Mango Pulp

Combine mango pulp, sugar (optional), cornstarch, and water in a saucepan over medium heat. Stir constantly until the mixture thickens, then set aside to cool. This reduction intensifies the mango flavor and keeps the whipped cream stable—a tip I learned after a few wobbly cake toppers!

Step 6: Whip the Cream and Fold in Mango Pulp

Chill your mixing bowl and beaters for 15 minutes before whipping the heavy cream. Beat until stiff peaks form, then gently fold in the reduced mango pulp for a beautifully swirled, tropical cream topping. This mango whipped cream is light but packs a flavorful punch.

Step 7: Top and Garnish Your Cake

Spread the mango whipped cream evenly over the soaked cake, then decorate with fresh mango chunks and toasted sweetened coconut flakes. The toasted flakes add a wonderful crunch and nuttiness that balances the creamy layers perfectly.

How to Serve Coconut Mango Tres Leches Cake Recipe

Garnishes

I always go for fresh, ripe mango cubes and a generous sprinkle of toasted coconut flakes—they bring both texture and extra tropical aroma. Sometimes I add a few mint leaves for a fresh, colorful contrast that makes the cake pop on the table.

Side Dishes

Pairing this cake with tropical fruit salads or a light palm sugar iced tea really rounds out the meal nicely. On occasion, I’ve served it alongside a tangy lime sorbet, which brings a refreshing balance to the luscious creaminess.

Creative Ways to Present

For special occasions, I like to make individual portions in mason jars or clear cups so the layers of soaked cake and mango cream shine through. It’s not only visually stunning but also super convenient for serving guests.

Make Ahead and Storage

Storing Leftovers

I recommend keeping the Coconut Mango Tres Leches Cake refrigerated in a sealed container to keep that creamy topping fresh. In my experience, it stays delicious up to 3 days—though it rarely lasts that long in my house!

Freezing

I haven’t tried freezing this cake with the mango whipped cream on top because the texture can get a bit grainy, but you can freeze the plain soaked cake layers ahead of time. Just thaw completely before adding the topping for best results.

Reheating

This cake is best enjoyed cold, but if you want to warm it slightly, I suggest removing the whipped topping, microwaving for about 10 seconds, then adding the topping back on. It maintains the creaminess without melting everything.

FAQs

Final Thoughts

This Coconut Mango Tres Leches Cake Recipe is truly a slice of tropical heaven—and one I keep coming back to because it hits that perfect balance between light, creamy, and just sweet enough. I love sharing this with friends because it always sparks joy and a few impressed “wow”s. If you want to bring a bit of sunshine into your kitchen, try it out—you won’t regret indulging in the moist, mango-infused goodness!

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