Tuesday, July 20, 2010

Tres Leche Cake...

Tres Leche Cake is a traditional Mexican 'celebration cake'. Latinos eat it for wedding cake and baptism cake and Quinceanera's....I had my first piece several years ago and am always begging for more! It is made with 3 milks poured over it and softened whip cream and fruit...there are many different recipes around, most with pineapple or apricots....You can use fresh berries in season...It is sweet cake....and perfect with a cup of good, hot coffee...this recipe is very easy and got a perfect '10' rating from everyone who tried it!


1 box (18.25 Oz. Box) Yellow Cake Mix Or Your Favorite Yellow Cake Recipe For A 9X13-inch Pan
Additional Required Ingredients Specified In Mix Package (typically Water, Eggs And Oil)



1 can (15 Ounces) Cream Of Coconut
1 can (12 Ounces) Evaporated Milk
1 cup Heavy Whipping Cream
1 teaspoon Pure Vanilla Extract


Fresh fruit of choice
Sweetened Whipping Cream
Toasted Coconut
Preparation Instructions

Place a rack in the center of the oven and preheat the oven to 350 degrees.
Lightly spray a 9×13-inch baking dish with cooking spray. Set the baking dish aside. Make the boxed cake mix or yellow cake according to box or recipe instructions (you’ll typically need water, eggs, and oil, as directed in mix package). Scrape batter into the prepared pan. Bake according to recipe/box directions. Remove the cake from the oven and place it on a wire rack to cool completely, 1 hour.

Meanwhile, make the milk syrup: in a blender, combine the cream of coconut, evaporated milk, cream, and vanilla and process until smooth.

Pierce the cooled cake all over the top with the tines of a fork or a thin wooden skewer. We are talking all over! The more pokes, the more the syrup will soak into the cake. Using a large spoon or ladle, spoon some of the milk syrup over the cake. Let the syrup soak into the cake, then continue spooning the syrup on top until all of it has been used up. When you have finished, not all of the syrup will be completely absorbed and might be pooling on the top but that’s ok because it will absorb as it refrigerates. Cover the cake loosely with plastic wrap and refrigerate until all of the syrup is absorbed, 2 hours.

 Serve the cake with softened whip cream and coconut and fruit of your choice...

poke holes in the top of the cooled cake, with a fork, .....

here are the three milks, (I do realize the last one is cream of coconut and not milk)

put all milk together and blend.....

pour the milk over the top of the cake slowly and let soak in,....

mine has alot of foam on top, maybe because I over whipped, cover with plastic wrap and let set in fridge overnight or at least 2 hours....

here it is the next day, after it has sat all night, in the refrigerator...

here is my 'little friend Flaco', I took my cake to work to share, I honestly can't be trusted with a whole cake......he gets the first piece...isn't he the cutest guy?

Cheers to Happy  !!

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