Tres Leches Cake

  • Level: Easy
  • Total: 1 hr 53 min
  • Prep: 20 min
  • Inactive: 1 hr
  • Cook: 33 min
  • Yield: 12 servings
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1 (18 1/4-ounce) box yellow cake mix

1 (12-ounce) can evaporated milk, divided

1/3 cup canola oil

3 large eggs

1 (14-ounce) can sweetened condensed milk

1 1/4 cups heavy cream, divided

1/2 teaspoon vanilla

1/2 cup flaked coconut, toasted, for garnish


  1. Preheat the oven to 350 degrees F. Spray a 9 by13-inch cake pan with nonstick spray.
  2. In a large bowl, add the cake mix, 1 cup evaporated milk, oil, and eggs. Using an electric hand mixer on medium speed, beat for 2 minutes until smooth. Pour the batter into the prepared pan and bake until a toothpick inserted in the middle of the cake comes out clean, 30 to 35 minutes. Let cool.
  3. In a medium bowl, whisk together the sweetened condensed milk, remaining evaporated milk, and 1/4 cup cream. Using a fork, poke holes all over the cake. Pour the milk mixture evenly over the cake. Place in the refrigerator until the liquid absorbs into the cake, at least 1 hour or overnight.
  4. When you are ready to serve, in a large bowl, add the remaining cream and vanilla. Beat with an electric hand mixer on high speed until the cream holds soft peaks.
  5. Slice the cake and serve with a dollop of whipped cream and garnish with toasted coconut.

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