Coquito Tres Leches Cake

tres leches pinit

Coquito Tres Leches Cake is a delicious sponge cake soaked in my traditional Coquito recipe and topped with Italian Meringue.

Coquito Tres Leches Cake

Prep Time 20 min Cook Time 45 min Total Time 1 hr 5 mins Servings: 10


Coquito Tres Leches Cake is a delicious sponge cake soaked in my traditional Coquito recipe and topped with Italian Meringue.


For the Cake

Italian Meringue


For the Cake:

  1. Make Coquito and chill for a few hours until cold.

  2. Preheat oven to 350 degrees.

  3. Grease your pan using non-stick spray.

  4. In a large mixing bowl or a stand mixer beat butter and sugar on high speed until light and fluffy. For about 5 minutes.

  5. Add eggs one at a time. Beating batter just to combine. Do not overmix.

  6. On low speed add flour alternating with coquito.

  7. Pour batter into the mold.

  8. Bake for about 40 to 45 minutes. Baking time will depend on the type of mold that you use.

  9. Check the cake with a toothpick/skewer by inserting it in the middle. If it comes out clean with no crumbs on it, the cake is ready to be removed from the oven.

  10. Remove it to a cooling rack and allow to sit for 10-15 minutes. Then invert it onto a cooling rack and allow to completely cool before using.

  11. Put the cake inside a shallow dish and poke holes using a straw or a kebab stick.

Soaking the Cake:

  1. Pour 1-1/2 cup of coquito inside a squeeze bottle and soak the cake until the cake absorbs the coquito.

  2. Refrigerate for while you make the meringue.

Italian Meringue:

  1. In a small saucepan, combine sugar and water. Heat over high heat. Stir constantly.

  2. Cook until sugar syrup registers 240°F on an instant-read or candy thermometer.

  3. Meanwhile, add egg whites inside the bowl of a stand mixer fitted with a whisk attachment. Set mixer to medium speed and mix until soft peaks form. About 2 minutes.

  4. With the mixer running, carefully and slowly drizzle in hot sugar syrup. Increase speed to high and whip until desired stiffness is achieved.

  5. Beat until the egg whites are stiff and glossy. The more time you beat the meringue, the more consistency it will have. I beat mine until I'm able to flip the bowl and the meringue stays in place.

  6. Cover your cake as desire.


Recipe Notes:

**If you are replacing eggs for aquafaba**Three tablespoons of aquafaba is equivalent to about one whole egg, while two tablespoons of aquafaba are equivalent to about one egg white. Keep in mind that a can of chickpeas yields about 1/2 to 3/4 cup of this liquid, so about eight to 12 tablespoons. Using a fork beat aquafaba until frothy. 

Italian Meringue - For a vegan version you can use aquafaba or you can make a whipped cream buttercream using vegan heavy cream. 

Soaking your cake is optional but totally recommended. If you want a really wet cake, put your cake inside a large shallow bowl before soaking.  

Keywords: Coquito, Coquito Tres Leches, Latin Dessert, Puerto Rican Food, Tres Leches

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