Passion Fruit, Lime, and Coconut Cake

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    5hrs 20mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    534
based on 2 ratings

A Passion Fruit, Lime, and Coconut Tres Leches Cake is a tropical twist on the classic Latin American dessert. This tropical dessert features a light and airy sponge cake soaked in a three-milk mixture (tres leches) infused with the vibrant flavours of passion fruit and zesty lime. Topped with a luscious, whipped cream topping, it's a perfect balance of sweet, tangy, and tropical flavours. This dessert is a refreshing and indulgent treat that's sure to satisfy your cravings for something exotic and sweet.

recipe updated Nov 13, 2025

Ingredients

  • Egg icon
    Egg
    5
  • Lime icon
    Lime
    3
  • Unsalted butter icon
    Unsalted butter
    30 g
  • Coconut icon
    Coconut
    30 g
  • All purpose flour icon
    All purpose flour
    150 g
  • Baking powder icon
    Baking powder
    1 ½ teaspoons
  • Caster sugar icon
    Caster sugar
    180 g
  • Milk icon
    Milk
    150 g
  • Condensed milk icon
    Condensed milk
    395 g
  • Canned coconut milk icon
    Canned coconut milk
    240 g
  • Whipping cream icon
    Whipping cream
    600 g
  • Caster sugar icon
    Caster sugar
    1 tablespoon
  • Passion fruit icon
    Passion fruit
    3

Tools

  • kCook icon Oven
  • kCook icon Kenwood Chef
  • kCook icon Medium bowl
  • kCook icon Rectangular pan - 13x9" (33x23 cm)

Step preview

  1. Make the cake:
  2. Preheat the oven - 180ºC
  3. Grease the tin and line with parchment paper, overlapping the edges
  4. Sift the ingredients into a medium bowl and set aside
  5. Fit the Whisk Tool
  6. Add the ingredients into the appliance bowl
  7. Whisk - 5 minutes, speed Max
  8. Then add lime zest and the flour mixture
  9. Whisk – 20 seconds, speed 2
  10. Add the next ingredients
  11. Whisk – 20 seconds, speed 2
  12. Transfer the mixture into the prepared tin
  13. Bake until golden and the skewer inserted comes out clean – 25-30 minutes, 180ºC
  14. Remove from the oven and let cool – 20 minutes
  15. Lift the overhanging paper and place the cake on a wire rack to cool completely
  16. Soak the cake:
  17. Line the tin again with parchment paper, overlapping the edges
  18. Place the cake back in the tin
  19. Using a skewer, poke several holes all over the cake
  20. Add the ingredients into a jug and mix until combined
  21. Pour the milk mixture all over the cake and cover with foil
  22. Let soak in the fridge – 4 hours
  23. Clean the appliance bowl and fit the Whisk Tool
  24. Add the ingredients into the appliance bowl, fit the splashguard
  25. Whisk until soft peaks formed – 1 minute 20 seconds, speed 4
  26. Remove the chilled cake from the tin
  27. Spread the whipped cream evenly onto the top of the cake
  28. Spoon teaspoons of passion fruit pulp on top
  29. Sprinkle with lime zest and toasted coconut flakes
  30. Serve
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