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Tres Leches Pound Cake

* * * ½   16 ratings

Please the coconut lover in the house with this moist, delicious dessert recipe.

  • Prep Time:
    20 min
  • Cook Time:
    120 min


  • 1 (10.75 ounces) package Sara Lee® Frozen Pound Cake thawed
  • 1-1/2 cup heavy whipping cream divided
  • 1/2 cup sweetened condensed milk
  • 1/2 cup coconut milk
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup toasted coconut
  • sliced bananas (optional)


  1. Remove lid; leave pound cake in aluminum pan. Using a long skewer, poke holes into cake every 1/2-inch, wiping skewer occasionally, if needed.
  2. Combine 1/2 cup of the whipping cream, condensed milk and coconut milk in a 2 cup measuring cup or medium bowl; mixing thoroughly.
  3. Pour 1/2 cup of milk mixture over cake; allow to absorb into cake.
  4. Add remaining milk mixture, 1/2 cup at a time, allowing to absorb into cake each time.
  5. Refrigerate 2 hours or overnight to allow milk mixture to absorb into cake.
  6. Beat remaining 1 cup whipping cream, sugar and vanilla in a chilled mixing bowl on medium speed until soft peaks form.
  7. Remove cake from pan; discard any excess milk in pan.
  8. Place on a serving plate.
  9. Frost top and sides with whipping cream.
  10. Sprinkle top with toasted coconut.
  11. Cut into 8 slices. Serve with banana, if desired.

Tip for a lighter version: Substitute Sara Lee® Free and Light Pound Cake for regular Pound Cake, ½ cup 1% milk for whipping cream, fat free sweetened condensed milk and lite coconut milk for full fat equivalents. Frost cake with lite frozen whipped topping instead of whipping cream.


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Comments (4)

  1. i am not a big fan of 3 milk cakes but this one is really great!my family loved it i did too. i froze it after i made it. then 2 hrs before guest arrived i took it out it gave it a nice texture as opposed to a softer one.

  2. I made this for my sister’s birthday. We loved it. I am planning on making it this weekend too. This recipe is a keeper. And it was easy to do. Thanks Sara Lee.

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