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.

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

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!

Print Recipe

5 from 5 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 | Sift & Simmer

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

Cook ModePrevent 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.

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