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Coconut Blackberry Tres Leches Cake made with a box cake mix

Coconut Blackberry Tres Leches Cake

A box cake mix, soaked in evaporated milk, sweetened condensed milk and blackberry infused coconut milk takes this tres leches cake to another level. Served garnished with fresh blackberries and shredded coconut my coconut blackberry tres leches taste like summer on a plate.
Author Vianney Rodriguez


  • 1 box white cake mix
  • 1 1/4 cups water
  • 1 tablespoon vegetable oil
  • 2 teaspoons vanilla
  • 4 eggs
  • 1 can 14 oz sweetened condensed milk
  • 1 cup evaporated milk
  • 1 cup coconut milk
  • 1 cup frozen blackberries thawed
  • Whipped topping
  • Fresh blackberries
  • Shredded coconut


  1. For cake: Pre-Heat oven to 350°F Liberally spray a 9×13 pan with nonstick cooking spray.
  2. In a large bowl, beat cake mix, water, oil, vanilla, and eggs with until well blended. Scraping down sides as needed. Pour batter into pan.
  3. Bake as directed time listed on box for a 13×9-inch pan.
  4. While cake bake add coconut milk and thawed blackberries to a saucepan, simmer until blackberries begin to break down, about 8 minutes. Crush blackberries with potato smasher or back of spoon. Remove from heat, strain, and set aside.
  5. Remove cake from the oven. Allow to rest for 5 minutes. While the cake is still warm, poke holes in every 1/2 inch with a knife or fork.
  6. Carefully pour sweetened condensed milk, evaporate milk and coconut blackberry milk evenly over top of the cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Top with whipped topping and garnish fresh blackberries and shredded coconut.