clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Coconut-Lime Cornmeal Tres Leches Cake


The southern comfort food of buttery cornbread soaked in buttermilk is combined with the Latin American/Caribbean technique of soaking the cake in 3 types of milk (tres leches) to create a uniquely delicious coconut and lime infused dessert.



1 1/2  cups of all purpose flour

1/2 cup fine ground cornmeal

1/3  cup granulated sugar

1 tablespoon baking powder

1 teaspoon of salt

1 cup of coconut milk, canned full fat  

1/2 stick of butter, melted and cooled

2 eggs, room temperature and beaten

Zest of 1 lime, grated

3 tablespoons of fresh lime juice

1 teaspoon vanilla extract


Tres Leches (3 Milk Glaze)

2/3 cups of buttermilk

1 can of sweetened condensed milk

1/2  cup of coconut milk


Whipped cream Topping

1 1/2  cups heavy whipping cream

3 tablespoons confectioner’s sugar (or more to taste)

1 teaspoon of vanilla extract



1/2 cup toasted coconut, shredded or chips


Lime zest for garnish, optional



  1. Preheat oven to 350 degrees F. Prepare an 8×8 inch square baking pan with butter or baking spray. 
  • Prep Time: 15
  • Cook Time: 25
  • Category: Dessert