Vegan Coconut Tres Leches Cake with Coconut Whipped Cream

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This secretly vegan Coconut Tres Leches Cake with Coconut Whipped Cream is the simple dessert you’ve been looking for! A simple and moist coconut cake, soaked in a syrup make from cream of coconut, oat milk, a bit of vegan heavy cream, and a splash of vanilla! Then, it’s topped with the simplest three ingredient coconut whipped cream and finished with toasted coconut. It’s so easy to make, but oh so delicious. Every bite is moist, perfectly sweet, full of coconut flavor, and the perfect way to celebrate the summer! SO. GOOD.

coconut tres leches cake in square pan with square slice on white plate beisde, toasted coconut scattered around, two forks, and white flowers around

About The Recipe

Happy first day of June, everyone!

We’re starting this month with one of our favorite things we tried during our trip to Walt Disney World. A vegan Coconut Tres Leches! We stumbled upon it during Epcot’s International Flower and Garden Festival. It was at one of our favorite booths, La Isla Fresca! Decorated from top to bottom to resemble Casita from Disney’s hit film Encanto, as well as flowers surrounding the booth to represent all of the characters from the film! Even… well, we don’t talk about him.

It was one our favorite spots to stop and hang out. Though, our favorite thing on the menu? Yep. The cake!

We went back for it again and again. It was definitely something we wanted to recreate for our blog, as it’s simply a vanilla cake, soaked in three types of milk, and then topped with a whipped topping. We opted to keep it vegan as it really let the coconut shine in the dessert!

The best part, though? You’d honestly never know that this dessert is vegan. Every bite is full of flavor, with the cake soaking up just the right amount of the milk syrup to give it the perfect flavor and texture. It’s definitely one of those desserts you’ll want again and again!

Especially with the coconut whipped topping. It just really finished this cake.

It’s pretty much the exact same as the cake we enjoyed so much throughout the festival. When eating this cake, you can almost feel like you’re at the parks! Summery, tropical, and so delicious.

slice of cake on white plate with whipped cream and toasted coconut on top, glass of toasted coconut, flowers, and cake pan behind

What is a Tres Leches Cake?

A tres leches cake is a sponge cake that is soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream. Hence the name! Our recipe is a vegan take on the classic, made with a vegan coconut sponge cake that’s soaked with cream of coconut, oat milk, and vegan heavy cream.

Reasons You Will Love This Vegan Coconut Tres Leches

  • Super simple to make.
  • The perfect summertime dessert!
  • Full of flavor.
  • Loved by vegans and non-vegans alike!
front close up of cake in square pan with two slices missing

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Cake:

  • All-Purpose Flour
  • Baking Powder
  • Aquafaba
  • Granulated Sugar
  • Salt
  • Coconut Milk
  • Coconut Oil
  • Vanilla Extract
flour, aquafaba, coconut oil, sugar, salt, vanilla, coconut milk, and baking powder on marble surface

For The Syrup:

  • Cream of Coconut
  • Oat Milk
  • Vegan Heavy Whipping Cream (we used Silk!)
  • Vanilla Extract
cream of coconut, oat milk, heavy cream, and vanilla on marble surface

For The Coconut Whipped Cream:

coconut cream, powdered sugar, and vanilla on marble surface

How To Make This Vegan Coconut Tres Leches Cake

Step 1: Make the cake

In a small bowl, combine cake flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer, beat aquafaba until stiff peaks form, about 2-3 minutes.

Add sugar 1 Tablespoon at a time, beating continuously. Set aside.

Heat coconut milk and coconut oil until heated through and melted.

milk and oil in small pot on marble surface

Carefully, fold the flour mixture into aquafaba mixture.

Gently stir in coconut milk mixture in 3 parts.

Fold in the vanilla.

Pour into prepared pan. Bake for 25-30 minutes, or until cake tests done.

Step 2: Make the syrup

Combine cream of coconut and oat milk in a small saucepan. Bring to a boil and reduce heat to low. Cook until reduced by half.

Stir in the cream and vanilla.

Pour over the cake. Cover and refrigerate overnight.

Step 3: Make the coconut whipped cream

Beat the coconut cream with an electric mixer to soft peaks.

Beat in powdered sugar and vanilla.

Step 4: Spread onto cake

Spread on top of the cake.

Finish with toasted coconut and serve!

cake with whipped cream and toasted coconut on top in square cake pan on parchment paper with toasted coconut around, flowers, forks, and plates on marble surface

Decorating/Topping Ideas

  • Pipe the coconut whipped cream on top of the cake rather than spreading it!
  • Sprinkle toasted coconut on top to give it a little extra flavor and some color.
  • Fresh berries like strawberries, blackberries, or blueberries work wonderfully with this cake!
  • Edible flowers make a gorgeous addition to this simple cake.

What’s The Difference Between Cream of Coconut, Coconut Cream, and Coconut Milk?

While you need all three for this recipe, be sure to pay attention to what you have! Coconut cream is unsweetened and very thick, almost like a paste. Cream of coconut is a heavily sweetened, syrup-y liquid! Coconut milk is, essentially, the coconut flesh and water pureed, then strained to create what we know as coconut milk. It’s typically unsweetened and very creamy!

How To Store

Once this cake is baked and soaked, you can keep it in the fridge for about 3 days. It can also be frozen about about 1 month!

bite missing from slice of coconut cake on white plate with glass of milk and flowers behind

Expert Tips

  • 3/4 of a cup of aquafaba is the liquid from one 15.5 ounce can chickpeas.
  • 1 3/4 cups unsweetened coconut milk is equal to one 13.66 ounce can.
  • The aquafaba may take a while to whip, but it will whip eventually! Be patient.
  • Do NOT add all the sugar at once. Slowly add the sugar to the aquafaba while it’s whipping.
  • Use a rubber spatula to fold in the flour and coconut milk. Be careful to not OVER fold. You don’t want to deflate the batter.
  • The cake may sink slightly in the middle after baking. This is normal.
  • For extra absorption, prick holes into the cake using a fork!
  • Do not skip the overnight refrigeration.
  • Make sure the coconut cream is COLD for the whipped cream.

When you make these Vegan Coconut Tres Leches Cake with Coconut Whipped Cream, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

coconut tres leches cake in square pan with square slice on white plate beisde, toasted coconut scattered around, two forks, and white flowers around

Vegan Coconut Tres Leches Cake with Coconut Whipped Cream

Traci
Extra sweet, coconut-y, and easy to make! This Vegan Coconut Tres Leches with Coconut Whipped Cream is the perfect summertime bake.
5 from 1 vote
Prep Time 30 mins
Cook Time 40 mins
Refrigeration Time 12 hrs
Total Time 13 hrs 10 mins
Course Desserts
Cuisine American
Servings 12
Calories 445 kcal

Ingredients
 

Cake

  • 1 ½ cups cake flour, sifted
  • 1 ⅓ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup aquafaba
  • 1 cup granulated sugar
  • ½ cup coconut milk
  • 3 Tablespoons coconut oil
  • 1 teaspoon vanilla extract

Syrup

  • 1 cup cream of coconut
  • ¾ cup oat milk
  • ½ cup vegan heavy whipping cream
  • ½ teaspoon vanilla extract

Topping

Instructions

Cake

  • Heat oven to 350° F.
  • Spray an 8-inch square pan with baking spray. Set aside.
  • In a small bowl, combine cake flour, baking powder, and salt. Set aside.
  • With an electric mixer, beat aquafaba until stiff peaks form.
  • Add sugar 1 Tablespoon at a time, beating continuously. Set aside.
  • Heat coconut milk and coconut oil until heated through and melted.
  • Fold flour mixture into aquafaba mixture.
  • Gently stir in coconut milk mixture in 3 parts.
  • Fold in vanilla.
  • Pour into prepared pan.
  • Bake for 25-30 minutes, or until cake tests done.

Syrup

  • Combine cream of coconut and oat milk in a small saucepan.
  • Bring to a boil.
  • Reduce heat to low.
  • Continue to cook until reduced by half.
  • Remove from heat.
  • Stir in cream and vanilla.
  • Pour over cake.
  • Cover and refrigerate overnight.

Topping

  • Beat coconut cream with an electric mixer to soft peaks.
  • Beat in powdered sugar and vanilla.
  • Spread on top of cake.

Notes

  • 3/4 of a cup of aquafaba is the liquid from one 15.5 ounce can chickpeas.
  • 1 3/4 cups unsweetened coconut milk is equal to one 13.66 ounce can.
  • The aquafaba may take a while to whip, but it will whip eventually! Be patient.
  • Do NOT add all the sugar at once. Slowly add the sugar to the aquafaba while it’s whipping.
  • Use a rubber spatula to fold in the flour and coconut milk. Be careful to not OVER fold. You don’t want to deflate the batter.
  • The cake may sink slightly in the middle after baking. This is normal.
  • For extra absorption, prick holes into the cake using a fork!
  • Do not skip the overnight refrigeration.
  • Make sure the coconut cream is COLD for the whipped cream.

Nutrition

Serving: 1sliceCalories: 445kcalCarbohydrates: 53gProtein: 6gFat: 25gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 231mgPotassium: 159mgFiber: 3gSugar: 37gVitamin A: 154IUVitamin C: 1mgCalcium: 62mgIron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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