Coconut-Lime Tres Leches Cake
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 12 servings
With the end of summer heat kicking up and Hispanic heritage month (September) just around the corner, this makes this the perfect less-guilt dessert for Labor Day weekend's cookouts and celebrations. Especially if you love tres leches cake!
  • 1 box (18.25 ounces) white cake mix
  • 3 limes
  • 1 can (13.5 fluid ounces) light coconut milk
  • 1 can (14 ounces) Sweetened Condensed Milk
  • ⅔ cup (5 fluid-ounce can) Evaporated Fat Free Milk
  • ⅓ cup light rum (or to taste)
  • 2 cups light whipped topping, thawed, or 2 cups sweetened whipped cream
  • ½ cup shredded or flaked coconut, lightly toasted (optional)
  1. PREPARE cake mix according to package directions using egg whites; fold in grated peel from 1 lime. Bake in 13 x 9-inch baking pan for duration listed on package. Meanwhile, prepare tres leches mixture.
  2. COMBINE coconut milk, sweetened condensed milk, evaporated milk and grated peel from 1 lime in large bowl; stir well. When cake tests done, remove from oven and cool on wire rack for 10 minutes.
  3. POKE holes in cake with a long-tined fork every ½ inch. Carefully pour milk mixture over cake, spooning any pooled mixture along the sides over the top of the cake. Cover and refrigerate for 4 hours or overnight.
  4. CUT the cake; top with dollop of whipped topping. Grate peel from remaining lime over cake; sprinkle with toasted coconut (or to achieve look in picture, use round biscuit cutters to cut cake, transfer to serving plate, then add toppings).
Recipe by Food Charmer at