I had to make cake tonight for the November Birthday potluck at work tomorrow. I was requested to make Tres Leches Cake. I love this cake and I made it once before. Unfortunately the cake part didn't work out last time- it was soupy in the middle! So I substituted a yellow cake mix from a box. So, it is easier and no one knows it's not made from scratch! (until now)
Cake
Make cake according to instructions on box. Cool for 30 minutes and then poke holes into cake using a skewer or meat fork.
For the soaking liquid and garnish:
1 14-ounce can sweetened condensed milk
2/3 cup evaporated milk
1/2 cup unsweetened canned coconut milk
4 tbsp. Myers's dark rum, or to taste
1 cup sweetened flaked coconut
1 1/2 cups heavy cream
1 tbsp. powdered sugar
Method:
Whisk the sweetened condensed milk, the evaporated milk and the coconut milk in a medium bowl. Stir in the rum.
Pour the milk mixture over the cake.
Cover the cake with plastic wrap and refrigerate overnight.
When you’re ready to serve, toast the coconut in a large frying pan over medium heat, stirring constantly. Remove the coconut from pan immediately to prevent overbrowning.
Whip the heavy cream and powdered sugar to soft peaks.
Spread whipped cream on cake and sprinkle with toasted coconut- Yum!!
54, 22.
real coconutty? -monica
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