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Driven by a passion that borders on obsession that developed in me at a very young age I always knew I was going to be a chef.

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Address:   Greenville, SC
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Chef Veera

Lime Tres Leches Corner

A Citrus, Coconut, Sweet Indulgence!


This lime and coconut tres leches cake may not be the healthiest recipe I’ve made, but even on the Mediterranean Diet, you can indulge occasionally in a small piece of these indulgences.


This is a perfect dessert to serve this spring or summer for an occasion like Easter or Mother’s Day since it is all made in advance – in fact, the longer the cake sits in the tres leches mixture the more decadently good it tastes.


The Lime oil and lime zest together add enough of a hint of citrus to this otherwise creamy and sweet dessert and the lime and coconut flavors are just a classically tropical combination that will transport you to the beach with every mouthful.


Yes, I decided to BE BRAVE and share a less healthy recipe this time, because for me, life is about enjoying the food you eat, and this indulgence was exactly what I was craving. Just remember to invite lots of people over so that you only eat a moderate serving! It is so good, there won’t be any leftovers!


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Lime-Coconut Tres Leches Cake





1 package vanilla box cake mixture

1 cup (8 oz.) sour cream

4 eggs

¼ cup sugar

1 cup O&V Lime oil plus 1 teaspoon to grease the pan

1½ tablespoon lime zest (from one lime)


Tres Leches

1 can coconut milk (13.5 oz can)

1 can sweetened condensed milk (14 oz can)

¾ cup whole milk


For Serving

1 pint heavy whipping cream

2 tablespoons sugar

3 tablespoons lime zest (from two limes)

1 ½ cup sweetened shredded coconut





Preheat oven to 325 F degrees. Grease a 9 x 13 baking pan with a little lime oil or an unflavored EVOO.


In a bowl mix the sour cream, eggs, sugar, oil and 1 ½ tablespoons lime zest for the cake.  Add the box cake mix and combine well. Pour into the prepared pan and bake for 40-45 minutes.


While the cake bakes, mix the coconut milk, condensed milk and whole milk in a bowl.

Separately spread the coconut on a baking sheet.


When the cake comes out of the oven, pop the coconut in to toast. Check and stir every 3-4 minutes – it should only take 5-7 minute in total to get golden brown.


While the cake is warm and coconut is toasting, use a toothpick to poke lots of little holes all over the cake as this is how the tres leches will be absorbed. Now pour the combination of three milks over the cake (it will look like too much, but trust me, it will be delicious). Allow the cake to cool completely.


Once the cake and the toasted coconut are completely cooled, whip the pint of cream with the sugar and lime zest until stiff peaks form. Spread the cream over the cake and sprinkle the coconut on top. You can serve at this time, or refrigerate for up to 6 days (although it won’t last that long!)




Serves 18-24 slices

Active time 20 minutes Total Time: 90 minutes







* The Lime Oil adds a nice subtle citrus flavor to this cake which is hard to replace. Certainly, you can try using a high-quality unflavored EVOO and additional lime zest if you like, but the citrus flavor will be more muted.







Categories: Dessert, Indulgent, Tres Leches Cake, Lime Oil, Coconut, Condensed Milk, Easter Dessert, Make Ahead Cake, Sweet, Coconut,




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