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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.
Course Dessert, Snack
Cuisine Mexican
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 9
Calories 168kcal
Author Michelle


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


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.


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


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