Coconut-Lime Tres Leches Poke Cake

Why You’ll Love This Recipe

• Ultra-fluffy sponge that soaks up a lush coconut milk mixture without getting soggy.
• Bright lime zest balances the sweetness and lifts every bite.
• Lightly sweet whipped cream topping keeps it fresh, not heavy.
• Perfect make-ahead dessert that tastes even better the next day.

Grocery List

• Produce: 3–4 limes (for zest and optional garnish)
• Dairy: 5 large eggs, whole milk, heavy whipping cream
• Pantry: All-purpose flour, granulated sugar, powdered sugar, baking powder, fine salt, neutral oil, vanilla extract, sweetened condensed milk (14 oz), evaporated milk (12 oz), unsweetened full-fat coconut milk (13.5 oz), unsweetened coconut flakes (optional), coconut rum (optional)

Full Ingredients

For the lime sponge

• 1 1/2 cups (180 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 5 large eggs, room temperature, separated
• 1 cup (200 g) granulated sugar, divided (3/4 cup for yolks, 1/4 cup for whites)
• 1/2 cup (120 ml) whole milk, room temperature
• 2 tbsp neutral oil (such as canola or grapeseed)
• 2 tsp pure vanilla extract
• Finely grated zest of 2 limes (about 2 tsp)

For the coconut-lime tres leches soak

• 1 can (14 oz/396 g) sweetened condensed milk
• 1 can (12 oz/354 ml) evaporated milk
• 1 can (13.5 oz/400 ml) full-fat unsweetened coconut milk, well shaken
• 1 tsp pure vanilla extract
• Finely grated zest of 1 lime (about 1 tsp)
• Pinch fine sea salt
• Optional: 1–2 tbsp coconut rum

For the whipped topping

• 2 cups (480 ml) heavy whipping cream, very cold
• 3 tbsp powdered sugar
• 1 tsp pure vanilla extract
• Pinch fine sea salt (optional, enhances flavor)

For finishing

• Finely grated zest of 1 lime
• 1/4 cup unsweetened coconut flakes, lightly toasted (optional)
• Thin lime slices or twists, for serving (optional)

Step-by-Step Instructions

Step 1: Heat oven and prep the pan

Preheat the oven to 350°F (177°C) with a rack in the center. Lightly grease a 9 x 13 inch metal baking pan and line the bottom with parchment for easy slicing. Keep the cake in the pan for soaking and serving.

Step 2: Combine dry ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. This ensures the leavening is evenly dispersed for a high, even rise.

Step 3: Whip the egg whites

Using a stand mixer or hand mixer with a clean bowl and whisk, beat the egg whites on medium speed until foamy, 1 minute. Gradually add 1/4 cup (50 g) of the sugar and continue beating to soft, glossy peaks, 2 to 3 minutes more. Do not overbeat to stiff peaks; soft peaks fold more easily and keep the sponge tender.

Step 4: Make the yolk batter and fold

In a separate large bowl, beat the egg yolks with the remaining 3/4 cup (150 g) sugar on medium-high until thick, pale, and ribbons form, 2 to 3 minutes. Mix in the milk, oil, vanilla, and lime zest. Add the dry ingredients and stir just until smooth. Gently fold one-third of the whipped egg whites into the batter to loosen it, then fold in the remaining whites in two additions until no streaks remain.

Step 5: Bake the sponge

Pour the batter into the prepared pan and smooth the top. Bake for 28 to 32 minutes, until the top is lightly golden and the center springs back when gently pressed, or a toothpick comes out clean. Cool on a rack for 10 minutes, then use the handle of a wooden spoon to poke holes all over the cake, spacing them about 1/2 inch apart and going almost to the bottom.

Step 6: Mix and pour the coconut-lime tres leches

In a large measuring jug, whisk together the sweetened condensed milk, evaporated milk, coconut milk, vanilla, lime zest, salt, and coconut rum (if using) until smooth and fully emulsified. Slowly pour one-third of the mixture evenly over the warm cake. Wait 5 minutes to let it soak in, then repeat twice more until you have used all of the liquid. If liquid pools around the edges, spoon it back over the top. Let the cake stand at room temperature for 20 minutes, then cover and refrigerate at least 4 hours or up to 24 hours to chill and set.

Step 7: Whip the topping

Chill a mixing bowl and beaters for 10 minutes. Add the cold heavy cream and whip on medium speed to soft peaks. Sprinkle in the powdered sugar, vanilla, and a tiny pinch of salt, then whip to medium peaks—sturdy but still billowy and spreadable. Do not overwhip. Spread the cream over the cold cake in soft swoops.

Step 8: Garnish and serve

Scatter the top with lime zest and toasted coconut flakes. Slice into 12 squares. For clean cuts, wipe the knife between slices. Serve chilled and enjoy the balance of creamy coconut and bright lime.

Pro Tips

• Room-temperature eggs whip higher and incorporate more air for a fluffier sponge.
• Whisk the coconut milk well; full-fat cans can separate. A smooth, emulsified soak absorbs more evenly.
• Do not overbake the sponge—pull it as soon as it springs back. A drier cake won’t absorb as beautifully.
• Use a microplane for the lime zest and avoid the white pith, which is bitter.
• Chill thoroughly before topping and slicing; the cake sets and cuts neatly after at least 4 hours.

Variations

• Coconut-rum tres leches: Add 2 tbsp coconut rum to the soak and an extra sprinkle over slices just before serving for a boozy finish.
• Gluten-free: Swap in a 1:1 gluten-free all-purpose flour blend by weight (180 g). If your blend lacks xanthan gum, add 1/4 tsp.
• Tropical fruit topping: Fold diced ripe mango or pineapple into the whipped cream, or spoon over slices for a fresh, juicy contrast.

Storage & Make-Ahead

Refrigerate the soaked, topped cake tightly covered for up to 4 days. For best texture, serve within 48 hours. To make ahead, bake and soak the cake up to 1 day in advance; whip and add the topping the day you plan to serve. For longer hold, stabilize the whipped cream with 1 tsp powdered gelatin (bloomed and dissolved) or 1 tbsp instant vanilla pudding mix. The unsoaked sponge can be wrapped and frozen for up to 2 months; thaw, then soak and finish as directed.

Nutrition (per serving)

Approximate per serving (1/12): 520 calories; 30 g fat; 55 g carbohydrates; 7 g protein; 34 g sugars; 230 mg sodium. Values are estimates and will vary based on brands and portion size.