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Coconut Tres Leches Cupcakes Recipe

Coconut Tres Leches Cupcakes Recipe

Three types of milk wonderfully moisten these cupcakes. Toasted coconut on top adds an elegant touch. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 30 min. Bake: 20 min. + chilling YIELD:12 servings


  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 4 large egg whites
  • 1-1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/3 cups buttermilk
  • 1 can (14 ounces) sweetened condensed milk
  • 2/3 cup evaporated milk
  • 1/2 cup coconut milk
  • 1 cup heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • Toasted sweetened shredded coconut


  • 1. In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
  • 2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Place pan on a wire rack; cool for 10 minutes. Remove paper liners from cupcakes; return to pan.
  • 3. Poke holes in cupcakes with a skewer, about 1/2 in. apart. Combine the sweetened condensed milk, evaporated milk and coconut milk; slowly pour over cupcakes, allowing mixture to absorb into cake. Cover and refrigerate for 2 hours.
  • 4. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Frost cupcakes. Sprinkle with coconut. Store in the refrigerator. Yield: about 1-1/2 dozen.

Nutritional Facts

1 each: 505 calories, 23g fat (16g saturated fat), 64mg cholesterol, 316mg sodium, 67g carbohydrate (50g sugars, 1g fiber), 9g protein.

Reviews for Coconut Tres Leches Cupcakes

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mrslmspringer User ID: 2680814 191614
Reviewed May. 24, 2014

"I have had this dessert at a Peruvian Restaurant and this is a very good replica recipe. They are meant to be very moist and I served them to the youth group who accompanied me to the restaurant. I do make one change, instead of using toasted coconut I use fresh raspberries and or blackberries. Everyone loved them and we had a guest from Australia who took the extras home to his family here in New York. I did use a metal cake pan and had no issues removing them. I will be making again and again."

savyd User ID: 6341690 109191
Reviewed May. 6, 2013

"I made these for Cinco de Mayo. I followed the recipe exactly, and they turned out pretty well. My suggestion would be to use half of the leches. I ended up only getting 12 good cupcakes out of this recipe, since the others were too gooey to serve to guests. I used a Wilton plastic cupcake "pan" (I'm not sure what the real name is) and I'm glad I did. To fish these cupcakes out of a metal pan after chilling would be a pain. My husband even liked them, and he is not a sweets person."

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