Cuatro Leches Coconut Cake

Cuatro Leches Coconut Cake

Use Chef Martita Jara’s instructions to make a delicious coconut-topped cuatro leches cake.

5 col

16 ounce box vanilla cake mix - white, butter or yellow
1/2 cup whole milk
12 ounce can evaporated milk
14 ounce can sweet condensed milk
13 ounce can coconut milk
8 tablespoons coconut oil
3 large eggs, whisked
1 teaspoons vanilla extract
1 1/4 cup sweetened coconut flakes


Preparing the cake:

  1. Preheat oven 350 F
  2. In a large bowl, combine the box cake mix, with 1/2 cup whole milk, coconut oil, eggs and vanilla. Mix until combined (be careful not to over mix/whisk and get air bubbles). Pour the batter into a greased cake pan and bake until golden, or about 25 minutes
  3. Let the cake cool at room temperature for 5 minutes, and then pierce the cake all over with a toothpick. This will help the cake to absorb the leches mixture once it’s added
  4. In a separate bowl combine evaporated milk, sweet condensed milk and coconut milk. Whisk to combine
  5. While the cake is still warm, carefully pour the leches mixture all over, a little at a time, allowing the cake to absorb all of the milk. Allow cake to cool and then cover and transfer to the refrigerator to chill and set for 4 hours

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Preparing the coconut topping:

  1. Preheat oven 375 F
  2. Spread coconut flakes onto a baking sheet and place in oven for 3 – 5 minutes or until golden — watch closely as they will easily burn. Sprinkle toasted coconut flakes all over cake and serve

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