Tres Leches Cake
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 475
- Total Fat
- 24
- Saturated Fat
- 11
- Carbohydrates
- 57
- Dietary Fiber
- 1
- Sugar
- 40
- Protein
- 8
- Cholesterol
- 100
- Sodium
- 414
- Total: 1 hr 53 min
- Prep: 20 min
- Inactive: 1 hr
- Cook: 33 min
Ingredients
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
Directions
- Preheat the oven to 350 degrees F. Spray a 9 by13-inch cake pan with nonstick spray.
- 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.
- 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.
- 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.
- Slice the cake and serve with a dollop of whipped cream and garnish with toasted coconut.