• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sift & Simmer
Matcha, tea-infused baking recipes & modern Asian favourites
  • About
  • Recipes
  • Pantry
    • Matcha 101: A Beginner's Guide
    • Hojicha 101: A Beginner's Guide
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
  • ×

    Home » Recipes » Cakes

    Matcha Coconut Tres Leches Cake

    Published: Aug 2, 2021 by Michelle · 18 Comments

    Share this recipe!

    • Facebook
    • Email
    • Twitter
    Jump to Recipe - Print Recipe

    This Matcha Coconut Tres Leches Cake features a matcha green tea sponge cake soaked with 3 different types of milk. It's a light, yet moist and flavourful cake that isn't too heavy.

    Slice of matcha tres leches cake on a plate with fork.

    What is tres leches?

    "Tres leches" literally translates to "3 milks" in Spanish.

    It usually refers to a sponge or butter cake that is soaked in 3 types of milk:

    • evaporated
    • condensed milk
    • heavy cream

    Tres leches cakes are commonly found in Latin America.

    Why you'll love this recipe

    This recipe is made in an 8" by 8" square pan, which is great for a small family.

    It's really straightforward to make -- and you'll always end up with a moist cake.

    Using ceremonial matcha locks in the vibrant colour in the sponge cake.

    The cake is a chiffon-style cake similar to my Perfect Swiss Roll Cake recipe.

    Ingredients you'll need

    For the cake:

    • all-purpose flour: regular flour will work well for this recipe; no need to use cake flour as this cake needs a little structure to hold up to all the milks
    • baking powder: acts as a leavening agent and helps the cake to rise
    • sea salt: balances out the sweetness
    • eggs: separated, at room temperature
    • cream of tartar: or lemon juice if you don't have cream of tartar; it will help stabilize the whipped egg whites
    • granulated sugar: adds a little sweetness to the cake
    • whole milk: you can use any milk or non-dairy alternative
    • vanilla extract: use a high quality vanilla extract for the best flavour; if you have coconut extract on hand, you can use a that too
    • matcha: use a high quality matcha for the best flavour and colour retention

    For the milk cake soak:

    • condensed milk: is a thickened, sweet milk that comes in a can
    • coconut milk: I prefer using canned coconut milk, which can solidify at room temperature -- if that's the case, gently warm it up in the microwave for 10-20 seconds, until it is liquid
    • whole milk: you can use any milk or a non-dairy alternative

    Slice of matcha coconut tres leches cake on a plate with fork.
    How to make it 

    Make the cake:

    Preheat oven to 350F.

    In a clean stand mixer bowl fitted with a whisk attachment, add in the egg whites and gradually whip until foamy.

    Add in cream of tartar or lemon juice and continue to increase the speed until more bubbles form.

    Gradually add in the granulated sugar until stiff peaks form. Set aside.

    In a bowl, whisk together the egg yolks, milk, vanilla, and matcha. Sift in the all-purpose flour, baking powder and sea salt.

    Use a spatula to fold in the dry ingredients, until just combined.

    Fold in ⅓rd of the egg white mixture into the egg yolk-flour batter to lighten.

    Continue to fold in the rest of the whipped egg whites into the flour batter, until incorporated.

    Transfer the cake batter to a square 8" by 8" baking tray.

    Lightly tap to release any trapped air bubbles.

    Bake at 350F for 20-25 minutes, until the surface of the cake is dry to the touch and springs back when lightly pressed.

    Let the cake cool for 10-15 minutes before poking with a skewer.

    Make the milk cake soak:

    In a measuring cup, combine the condensed milk, coconut milk and whole milk. Give it a stir to incorporate evenly.

    After the cake has cooled a little, poke the cake with a sharp skewer. (Poking the cake creates lots of holes for the cake to absorb the milk).

    Slowly pour the milk liquid over the surface of the cake. 

    At first, it will look like it's a lot of liquid, but most of it will soak in.

    Cover the cake and place it into the fridge overnight to let it fully absorb.

    How to serve

    Slice the Matcha Tres Leches Cake and top with whipped cream (optional) and fruit.

    How to store

    Store the cake in an airtight container in the fridge until ready to serve.

    The cake can be stored in the fridge for up to 3 days.

    Tips & troubleshooting

    You can easily double the recipe and use a larger 9" by 13" pan.

    Other recipes you may like

    Be sure to check out these recipes:

    Matcha Coconut Loaf

    Easy Matcha Mug Cake

    Matcha Cheesecake Brownies

    Matcha Coconut Cream Buns

    Be sure to let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

    Slice of matcha tres leches cake with whipped cream and raspberries on a plate with fork.

     

    Print Recipe
    4.84 from 6 votes

    Matcha Coconut Tres Leches Cake

    This Matcha Coconut Tres Leches Cake features a matcha green tea sponge cake soaked with 3 different types of milk. It's a light, yet moist and flavourful cake that isn't too heavy.
    Prep Time20 mins
    Cook Time22 mins
    Total Time42 mins
    Course: Dessert, Snack
    Cuisine: Mexican
    Servings: 9
    Calories: 168kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    Matcha cake:

    • 100 g all-purpose flour
    • ¾ teaspoon baking powder
    • pinch sea salt
    • 3 eggs separated
    • ¼ teaspoon cream of tartar or lemon juice
    • 50 g granulated sugar
    • 100 ml whole milk
    • 1 teaspoon vanilla extract or coconut extract
    • 9 g matcha

    Cake soak:

    • 150 ml coconut milk
    • 85 ml whole milk
    • 100 ml condensed milk
    Metric | US Customary
    Prevent your screen from going dark

    Instructions

    Make the cake:

    • Preheat oven to 350°F/177°C.
    • In a clean stand mixer bowl fitted with a whisk attachment, add in the egg whites and gradually whip until foamy.
    • Add in cream of tartar or lemon juice and continue to increase the speed until more bubbles form.
    • Gradually add in the granulated sugar until stiff peaks form. Set aside.
    • In a bowl, whisk together the egg yolks, milk, vanilla, and matcha. Sift in the all-purpose flour, baking powder and sea salt.
    • Use a spatula to fold in the dry ingredients, until just combined.
    • Fold in ⅓rd of the egg white mixture into the egg yolk-flour batter to lighten.
    • Continue to fold in the rest of the whipped egg whites into the flour batter, until incorporated.
    • Transfer the cake batter to a square 8" by 8" baking tray.
    • Lightly tap to release any trapped air bubbles.
    • Bake at 350°F/177°C for 20-25 minutes, until the surface of the cake is dry to the touch and springs back when lightly pressed.
    • Let the cake cool for 10-15 minutes before poking with a skewer.

    Make the milk cake soak:

    • In a measuring cup, combine the condensed milk, coconut milk and whole milk. Give it a stir to incorporate evenly.
    • After the cake has cooled a little, poke the cake with a sharp skewer. (Poking the cake creates lots of holes for the cake to absorb the milk).
    • Slowly pour the milk liquid over the surface of the cake.
    • At first, it will look like it's a lot of liquid, but most of it will soak in.
    • Cover the cake and place it into the fridge overnight to let it fully absorb.

    Serve:

    • Slice into 9 servings.
    • Serve chilled (or at room temperature) with whipped cream and fresh fruit.

    Nutrition

    Calories: 168kcal | Carbohydrates: 22g | Protein: 5g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 82mg | Potassium: 138mg | Fiber: 1g | Sugar: 13g | Vitamin A: 192IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 2mg

    The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
    « Pork Mazesoba Ramen Noodles
    Espresso Ice Cream (No-Churn) »

    Reader Interactions

    Comments

    1. 2pots2cook

      August 02, 2021 at 8:45 am

      5 stars
      Loooooove your twist ! So beautiful !

      Reply
      • Michelle

        August 02, 2021 at 5:51 pm

        Thanks so much Davorka! 🙂

    2. Heidi | The Frugal Girls

      August 02, 2021 at 3:34 pm

      I love the stunning green color of your matcha sponge cake. Your choice of red raspberries also created the perfect cake topper!

      Reply
      • Michelle

        August 02, 2021 at 5:51 pm

        Yes, raspberries or strawberries would be great with this cake! Thanks Heidi 🙂

    3. Raymund

      August 04, 2021 at 2:35 pm

      5 stars
      Wow you certainly know how to make use of matcha! Even a non matcha lover would like this cake

      Reply
    4. Ben | Havocinthekitchen

      August 04, 2021 at 5:34 pm

      5 stars
      I love a good Tres leches (and different twists), but this is definitely the most unique variation I've ever seen. So beautiful and creative!

      Reply
    5. Healthy World Cuisine

      August 07, 2021 at 7:49 pm

      5 stars
      Super moist and delicious. You are so creative with matcha. Can't wait to give this recipe a go.

      Reply
    6. Tasia ~ two sugar bugs

      August 08, 2021 at 11:40 am

      5 stars
      Such a unique twist on tres leches cake Michelle! That texture looks fantastic and I love the pop of red with the fresh raspberries.

      Reply
    7. Viri

      September 17, 2021 at 1:08 am

      Hi!
      It looks amazing, but, can I use vegan milk instead the whole milk? (For lactose intolerance)

      I am dying to try it.

      Reply
      • Michelle

        September 17, 2021 at 7:03 am

        Yes you can use non-dairy milk.

    8. deeanna pham

      October 05, 2021 at 12:34 pm

      Hi there, in the directions it says to add cream of tartar or lemon juice but doesn't state it in the ingredients list. How much would you need to add in?

      Reply
      • Michelle

        October 05, 2021 at 12:54 pm

        Hi there, thanks for catching that -- add 1/4 tsp of cream of tartar/lemon juice.

    9. Jenny

      November 06, 2021 at 9:19 pm

      Is that one cup of flour? I have a hard time converting grams into cups and ml into ounces.

      Reply
      • Michelle

        November 07, 2021 at 7:11 am

        It's 1/2 C + 2 Tbsp of flour.

    10. Diana

      March 29, 2022 at 8:15 am

      Hi! Can i use whole wheat all purpose flour?

      Reply
      • Michelle

        March 29, 2022 at 9:40 am

        Hi Diana, for this recipe I don't recommend using whole wheat all-purpose flour as it can make the cake dense.

    11. Shirin

      April 24, 2022 at 1:22 am

      4 stars
      I made this cake for a family dinner and it tasted so good! The coconut milk gave it a nice twist. One thing I’m trying to understand is why it turned into a heavy rustic cake rather than light and airy as shown in the picture. Even after 24 hours, it’s still very dense. I doubled the recipe using same size pan as I didn’t have a bigger one. However it was done in just 20 minutes.

      I wonder if it has anything to do with the ingredients as the mixture (before baking) was quite dense, even though I followed the steps to the letter.

      Thank you!

      Reply
      • Michelle

        April 24, 2022 at 7:57 am

        Hi there, did you make any substitutions to the cake recipe? I haven't tried doubling the cake recipe in the same size pan -- however, I would suspect that the doubled amount of milk for the same surface area could contribute to the cake being more dense. The cake batter before baking should not be dense at all; if so, then perhaps it may have been overmixed.

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    About Me

    My name is Michelle and Sift & Simmer is a food recipe blog featuring easy, creative and delicious recipes. I believe that the best food is made from scratch. Read More…

    Subscribe for Latest recipes

    Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube

    Popular Recipes

    Matcha Mochi Croissants

    Matcha Candy Cane Popcorn

    Classic Matcha Chiffon Cake

    Matcha Jasmine Cake with Yuzu Curd

    Footer

    ↑ back to top

    About

    About

    Privacy Policy

    Newsletter

    Subscribe for the latest recipes and updates directly to your inbox!

    Contact

    Contact

    Copyright © 2017-2023 Sift & Simmer

    All images and content are copyright protected. Do not use without prior permission.