Tres Leches
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 cup unsalted butter
- 2 cups white sugar (divided)
- 5 eggs
- 1 1⁄2 teaspoons vanilla extract (divided)
- 1 cup milk
- 1⁄2 cup Coco Lopez (or 1/2 can sweetened condensed milk)
- 0.5 (12 ounce) can evaporated milk
- 1 1⁄2 cups heavy cream (whipping)
directions
- Grease and flour a 9x13-inch baking pan.
- Sift flour and baking powder together and set aside.
- Cream butter and 1 cup of the sugar together until fluffy.
- Add eggs and 1/2 teaspoon of vanilla.
- Add the flour mixture to the butter mixture, 2 tablespoons at a time, mixing well until blended.
- Pour batter into prepared pan. Bake for 30 minutes.
- When cooked, pierce it in 8 or 10 places with a fork or skewer, and let it cool.
- Combine the whole milk, evaporated milk, and condensed milk.
- Pour over the top of the cooled cake.
- Refrigerate for at least 2 hours before serving.
- Whipped Cream Topping: When ready to serve, combine the whipping cream, remaining vanilla and 1 cup of sugar.
- Spread over top of cake.
- Serve chilled.
Reviews
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This recipe was awesome! I LOVE the coconut flavor without the actual flakes. Like others, I ended up adding more of the 3 milk mixture and also added a tsp. of coconut flavoring to the cake mixture. I also used conf. sugar in the whipped cream instead of regular white sugar. This was a huge hit at a work party and despite the fairly long list of ingredients it was easy.
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Delicious recipe! I did have to make slight modifications so it would work for me. I baked it for 25 minutes on 350 F. Also, I ended up putting a whole can of evaported milk (12 oz), a whole can of sweetened condensed milk (14 oz) and about 2 cups of milk so the cake was nice and soggy. Also I used only 1/2 cup of sugar with the whipping cream. I will definitely keep this recipe.
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Mmmmm - COLD, wet, mushy cakes! This cake is delectable (really truely I promise!) & very easy-peasy to slam together. We guessed at temp - used 350 degrees F & cooked for 40 minutes - until a lovely golden brown & edges just pulling away from edges of pyrex dish & passes the toothpick test. Couldn't wait so doused it with Coco Lopez, condensed milk & mix of 1% milk & 1/2&1/2 instead of just milk (thought 1% milk would be too watery). Actually ate the first pieces warm w/cold whipped cream & sliced strawberries on top. MMMMMMM! Moi delicioso! Even better today, cold with a tiny little bit of Frangelico drizzled on before the whipped cream & strawberries. Thank you, I0ve2c00k, for a great tres leches cake recipe we will use again!
Tweaks
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This recipe was awesome! I LOVE the coconut flavor without the actual flakes. Like others, I ended up adding more of the 3 milk mixture and also added a tsp. of coconut flavoring to the cake mixture. I also used conf. sugar in the whipped cream instead of regular white sugar. This was a huge hit at a work party and despite the fairly long list of ingredients it was easy.
RECIPE SUBMITTED BY
<p>I am an Army wife, mom, and microbiologist who currently lives in Texas. I am originally from beautiful Puerto Rico. I live with my adorable handsome husband, beautiful daughter, three rescued dogs (English Mastiff/Dane, Blue Mastiff, White Fluff Ball) and our foster kid, a Great Py. We are also a Christian family.</p>
<p>I enjoy cooking, photography, decoration, reading, DIY projects. Most of all, I enjoy taking care of my family and making memories of each day we spend together.</p>
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