Coconut Cake with Berries and Cream

Photo: Johnny Miller
Prep Time:
30 mins
Total Time:
11 hrs 30 mins

A riff on tres leches, this coconut-spiked spongecake is soaked in condensed milk, heavy cream, and -- in place of the usual evaporated milk -- coconut milk. Serve it with mixed berries and whipped cream.


  • 1 stick unsalted butter, melted and cooled, plus more for pans

  • 6 large eggs, separated

  • ¼ teaspoon baking soda

  • ¼ teaspoon fine salt

  • 1 cup sugar

  • cup flaked unsweetened coconut, toasted and finely ground

  • 1 cup all-purpose flour, divided

  • 2 cups heavy cream, divided

  • 1 can (13.75 ounces) unsweetened coconut milk

  • 1 can (14 ounces) sweetened condensed milk

  • 3 cups mixed fresh berries (about 12 ounces), for serving


  1. Preheat oven to 350 degrees. Generously butter a 9-by-13-inch glass baking pan. Whisk together egg whites, baking soda, and salt in a stand mixer fitted with whisk attachment on medium speed, until soft peaks form, 4 to 5 minutes.

  2. Add egg yolks to egg-white mixture, and whisk until completely combined. Gradually add sugar, and whisk until combined. Fold in butter and coconut with a rubber spatula.

  3. Sift 1/4 cup flour onto mixture; fold to combine. Repeat with remaining flour, folding in 1/4 cup at a time. Pour batter into pan; bake until golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes.

  4. Meanwhile, whisk together 1 cup heavy cream, the coconut milk, and condensed milk. As soon as cake is removed from oven, pour cream mixture over cake. Let cake cool completely in pan on a wire rack. Cover cake with plastic wrap, and refrigerator at least 5 hours and up to 8 hours.

  5. Just before serving, whisk remaining cup heavy cream until soft peaks form, and spread over cake. Serve with mixed berries.

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