TRES LECHES CAKE
A classic and easy Tres Leches Cake goes far beyond your average cake recipe. Moist, flavorful and deeply rich, our Tres Leches Cake with Betty Crocker™ Super Moist™ Yellow Cake Mix makes it simple to impress. Sweetened condensed milk, whole milk and whipping cream are the traditional "three milks" in our Tres Leches Cake ingredients. Mix and pour into "poke" holes in the cake to create the iconic flavor. Tap into your inner Betty with a cake that goes from mix to masterpiece.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 15
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with cooking spray.
- In large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake as directed on box for 13x9-inch pan. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
- In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting. Store covered in refrigerator.
Nutrition Facts : Calories 380, Carbohydrate 52 g, Cholesterol 80 mg, Fat 3, Fiber 0 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 41 g, TransFat 0 g
EASY TRES LECHES CAKE
I wanted to make a simple, quick Tres Leches cake for my family. Too many recipes I'd found called for fruit, or meringue, or coconut -- which detracts from the rich milk flavor.
Provided by Debtex
Categories Dessert
Time 45m
Yield 1 cake, 15-18 serving(s)
Number Of Ingredients 7
Steps:
- Preheat over to 350º.
- Grease or "pam" 9x12 baking pan.
- Beat eggs in a large bowl.
- Add water and cake mix and beat 3 minutes.
- Pour batter into pan.
- Bake for 30 minutes, or until cake has lost its jiggly center and springs back when touched.
- Let cool to room temperature.
- Mix the 3 milks.
- Poke cake full of holes. A chopstick works great for this. Don't skimp on the holes; that's what allows the cake to absorb the milks.
- Pour the milk mixture over the cake slowly, until it's absorbed the liquid.
- Refrigerate until ready to serve.
- Serve as desired. If you're serving company, you might cover the cake with whipped cream and fruit; you might just drizzle heavy cream over each serving; you might puree a carton of frozen strawberries and use that as a base to serve slices on.
Nutrition Facts : Calories 337.2, Fat 14.9, SaturatedFat 7.1, Cholesterol 86.9, Sodium 314, Carbohydrate 44.3, Fiber 0.3, Sugar 33.4, Protein 7.2
TRES LECHES CAKE (EASY)
My honduran fiance loves when I make this easy version of Spanish 3 milk cake-Tres Leche Cake. It's a favorite among family & friends. Popular in Mexican & Honduran cultures. I got this recipe from a Mexican lady after my boyfriend bought one for me years ago & I loved it. I have found this recipe works well with store brands, too. The only problem I've ever had with it - it goes so fast!
Provided by OlanchoBoundGringa
Categories Breakfast
Time 1h4m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Bake cake as directed on box.
- While cake is cooking, mix together 1 can sweetened condensed milk, 1 can evaporated milk, & 1 cup whole milk with a whisk. Set aside.
- When cake is finished cooking, use the end of a wooden spoon to poke holes in the cake. Whisk your milk mixture once again, and pour slowly over the entire cake. Put the cake in the fridge for 4 hours to set flavors.
- After 4 hours, make your whipped topping by mixing together the vanilla, milk & whipped topping mix. Use mixer for 4 minutes. When topping is ready, spread over cake.
- To top it off, drain & rinse 9-12 cherries. Dry each cherry off, so the juice doesn't run in the topping. Put dry cherries on top of cake in rows of 3 or 4.
- This makes a beautiful cake. Must be kept refridgerated. You can use various flavors of cake mix. Many people love to put sweetened coconut in the whipped topping. You can also make a lower fat version by choosing low sugar cake mix, fat free sweetened condensed milk, fat free evaporated milk, & skim milk.
- Enjoy!
Nutrition Facts : Calories 1074.8, Fat 52, SaturatedFat 25.6, Cholesterol 153.6, Sodium 829.3, Carbohydrate 134.2, Fiber 1, Sugar 107.5, Protein 20.7
QUICK AND EASY TRES LECHES CAKE - PASTEL DE TRES LECHES
There are several ways that you can simplify tres leches cake while still enjoying it's rich deliciousness. It's an ideal cake for shortcuts, actually. The rich milk mixture that is poured over the baked cake is what gives tres leches it's distinctive flavor, so the results are just as good when you use cake mix in as the base. I always make an italian meringue for the topping (it's quick once you get the hang of it), but it would be even simpler to top it with whipped cream. Give this cake time to soak up the milk mixture (overnight is best), and serve the cake chilled. The texture and flavor are even better the second day. A note about baking pans: Tres Leches is often served out right of the pan, but there are certain occasions like birthdays where you might want a more attractive presentation. You can bake the cake in 2 round cake layer pans, but once they are out of the oven, give them at least 12 hours to soak up the milk while the cakes are still in the pans, in the refrigerator. Once they have soaked up all the milk and are very well chilled, you can unmold them, and ice them with the italian meringue or whipped cream. It helps to line the bottom of the pans with parchment paper. Another possibility is to bake the cake in a 10 inch springform pan, and then remove the band around the cake once it is well chilled and has absorbed the milk. Coconut Tres Leches Variation: Replace the water in the cake mix with ½ cup coconut milk. Replace ½ of the whipping cream with coconut milk. Add 1 teaspoon coconut flavoring to cake. Sprinkle finished cake with toasted coconut.
Provided by JackieOhNo
Categories Dessert
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degress.
- Add the cake mix to the mixing bowl of a standing mixer. (Or a large bowl, if you are going to mix it by hand with a whisk). Add 2 eggs plus 3 yolks (reserve the egg whites for the meringue topping) and ½ cup milk or buttermilk. Mix on low speed for 30 seconds or until well blended.
- Add the softened cream cheese, sour cream, melted butter, butter rum flavoring, 1 teaspoon vanilla and 2 tablespoons rum (optional) and mix on medium speed for 1 - 2 minutes, until well-blended.
- Spread batter into a 9 x 13 inch cake pan. Bake for 20 to 25 minutes, just until a toothpick inserted into the middle comes out clean.
- While the cake is baking, make the milk 'syrup' that will soak into the cooled cake: In a bowl, whisk together the condensed milk, the evaporated milk, and the whipping cream (the three kinds of milk, or 'res leches), 1 teaspoon vanilla, a pinch of salt, and 1 tablespoon rum (optional).
- Once the cake is out of the oven, use a fork or small skewer to gently poke holes in the cake, Slowly pour the milk mixture over the entire cake. The milk mixture will not soak in immediately, and may pool in the sides and the bottom at first, but it will eventually soak into the cake completely. Tilt pan around some to help distribute the liquid.
- Cover the cake with saran wrap and chill for 3-4 hours or overnight.
- To make the meringue topping, place the egg whites in the (very clean) bowl of an electric mixer, and attach the wire whisk.
- Place the sugar, 1/3 cup water, corn syrup, and pinch of salt in a small saucepan, and bring to a boil.
- When the temperature of the sugar syrup reaches about 238 degrees Fahrenheit (after about 3 minutes), turn on the mixer and start beating the egg whites. When the temperature reaches 242 degrees Fahrenheit (117 degrees Celsius), remove the syrup from the heat. (The total cooking time is about 4 minutes, and the sugar syrup should make thin threads if you drizzle it off of a fork, and will have thickened.).
- The egg whites should be forming medium stiff peaks. Slowly and carefully pour the syrup down the side of the mixer bowl, into the beaten egg whites. Continue to beat the meringue for 1-2 minutes longer. Stir in 1 teaspoon vanilla and 1 teaspoon rum if desired.
- Spread the meringue over cake, and use the back of a spoon to make decorative peaks. Sprinkle cake with powdered cinnamon.
Nutrition Facts : Calories 467.8, Fat 28.1, SaturatedFat 16.5, Cholesterol 178.2, Sodium 226.1, Carbohydrate 46.3, Sugar 43.1, Protein 8.7
EASY TRES LECHES SHEET CAKE
Same great flavor, without all of the work! This is a great dessert to serve after barbeque or other spicy foods, and is a popular treat here in Texas. It is far more portable than a traditional tres leches cake so bring it along to your next barbeque or fiesta. If you have never had tres leches cake, expect the cake to be very "wet," the three milk combination helps remove the burn from chiles from your mouth.
Provided by MommyMakes
Categories Dessert
Time 45m
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF. Grease and four a 13x9 inch baking pan.
- In a large bowl, combine cake mix, water, oil, vanilla, and eggs. Beat on low for 30 seconds then on medium for 2 minutes, scraping bowl occasionally. Pour into prepared pan.
- Bake 33 to 38 minutes or until edges are golden brown and tooth pick inserted in the center comes out clean.
- Let stand 5 minutes then poke the hot cake every 1/2 inch with a long-tined fork. Wipe the fork occasionally to reduce sticking and tearing.
- In a large bowl combine milks and cream. Carefully pour the mixture evenly over the top of the cake. Cover and refrigerate about 1 hour or until all liquid is absorbed.
- Frost cake as desired. Garnish with strawberry slices.
Nutrition Facts : Calories 396.6, Fat 17.6, SaturatedFat 7, Cholesterol 82.6, Sodium 321.4, Carbohydrate 54, Fiber 0.4, Sugar 40.9, Protein 6.1
STRAWBERRY TRES LECHES CAKE
Lasheeda Perry has cranked out thousands of Valentine's Day desserts over the years. She was a pastry chef at the Four Seasons for nearly a decade, she has her own Long Beach, CA, culinary company (Queen of Flavor), and she appears regularly on the Food Network Kitchen app, whipping up fun sweets like hand pies and blondies. "After being in the industry for 16-plus years, I feel like I need to switch it up on Valentine's Day," she says. And by that she means no more molten chocolate cakes. For this dessert, she went for unexpected flavors - a riff on a recipe she created for the book Toques in Black: A Celebration of Black Chefs. "I wanted to try a strawberry version because who doesn't love strawberry milk? It's so nostalgic!" she says. -Kate Trombly O'Brien for Food Network Magazine
Provided by Food Network
Categories dessert
Time 2h40m
Yield 8 slices of cake
Number Of Ingredients 15
Steps:
- Make the cake: Preheat the oven to 350˚ F. Coat a 9-by-13-inch baking dish with cooking spray. Sift the flour and salt together into a medium bowl. Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until thick like cake batter and pale yellow in color, about 3 minutes. Add the vanilla. Gently but quickly fold in the flour mixture with a rubber spatula until combined. Pour the batter into the baking dish and spread evenly.
- Bake the cake until it springs back when gently pressed, 25 to 30 minutes. Let cool 30 minutes.
- Make the strawberry sauce: Combine the strawberry milk, heavy cream, condensed milk and strawberry concentrate in a large bowl and mix very well. Pierce the cake all over with a fork, then slowly drizzle with the strawberry sauce. Refrigerate at least 1 hour.
- Make the whipped cream: Grind the freeze-dried strawberries in a food processor until powdery. Beat the heavy cream, confectioners' sugar and strawberry powder in a large bowl with a mixer on medium-high speed until medium peaks form, about 2 minutes. Fold in the lemon extract.
- Spread the whipped cream over the cake and garnish with strawberries. Refrigerate until ready to serve.
TRES LECHES CUPCAKES
Provided by Food Network
Categories dessert
Time 1h20m
Yield about 18 standard cupcakes
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Line cupcake tins with paper liners.
- Sift together the flour, baking powder, baking soda and salt.
- Cream the butter and granulated sugar with an electric mixer until fluffy and light. Add the eggs, one at a time beating well between each addition. Then add the vanilla and mix until fluffy. Fold in the flour mixture, alternating with the milk. Do not over mix. Portion into the prepared cupcake tins. Bake for about 20 minutes.
- Once the cupcakes have cooled, about 30 minutes, you can inject the cake with about 2 ounces of the Tres Leches Mix. If you do not have an injector, then fork the cupcake gently on the top, and then spoon the tres leches over top so as to not break up the cake. Let sit in the fridge for at least an hour.
- Top each cupcake with some of the Whipped Cream Mascarpone Frosting.
- Combine the three milks in a blender until well combined, and then chill in the refrigerator for at least 1 hour.
- Chill a metal bowl. Add the heavy cream, vanilla extract and confectioners' sugar. Start to beat the heavy cream until you see the liquid thicken, and continue to beat until stiff peaks form. Mix in the mascarpone cheese and blend to combine.
TRES LECHE CAKE
Bake Alton Brown's take on Tres Leche Cake from Good Eats on Food Network. The "three milks" used are evaporated and sweetened condensed milk, and cream.
Provided by Alton Brown
Categories dessert
Time 9h10m
Yield 1 (13 by 9-inch) cake
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.
- Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
- Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.
- Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
- Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.;
- Topping:
- Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.;
TRES LECHES CAKE
Provided by Marcela Valladolid
Categories dessert
Time 4h5m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spray and flour a 10-inch cake pan with 2-inch high sides and then line with parchment paper. Grease the parchment paper.
- Mix the flour and baking powder in a medium bowl. Set aside.
- In a large mixing bowl, using an electric mixer with the whisk attachment, whip the egg whites until frothy. With the mixer running, gradually add the sugar and beat to stiff peaks. Beat in the yolks, 1 at a time, blending well after each addition. Add the flour mixture in 3 additions, alternating with the whole milk in 2 additions.
- Pour the batter into the prepared pan and bake until a tester inserted into the center comes out clean, about 30 minutes. Cool the cake slightly, about 10 minutes, then invert onto a platter with 1-inch high sides.
- Pierce the top of the cake all over with a thick skewer. Mix the sweetened condensed milk, evaporated milk, 1 cup heavy cream and orange liqueur in a medium bowl. Pour the mixture over the cake while warm. Cover and refrigerate until cold, about 3 hours or overnight.
- Combine the remaining 1 cup heavy cream and powdered sugar in a medium bowl. Using an electric mixer, beat the cream until soft peaks form. Spread the whipped cream onto top of the cake and sprinkle with the ground cinnamon.
TRES LECHE CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h
Yield 12 servings
Number Of Ingredients 13
Steps:
- For the cake: Preheat the oven to 350 degrees. Grease and flour a 9- by 13-inch cake pan.
- Sift the flour, baking powder and salt into a large bowl.
- Separate the eggs. Beat the egg yolks with 3/4 cup of the sugar on high speed until the yolks are pale yellow. Stir in the milk and vanilla. Pour the egg yolk mixture over the flour mixture and stir very gently until combined.
- Beat the egg whites on high speed until soft peaks form. With the mixer on, pour in the remaining 1/4 cup sugar and beat until the egg whites are stiff but not dry. Fold the egg white mixture into the batter very gently until just combined. Spoon into the prepared pan and spread to even out the surface.
- Bake until the cake is done, 35 to 40 minutes. Allow to cool in the pan, and then turn out (upside down) onto a rimmed platter.
- For the tres leches: Combine the heavy cream, evaporated milk and condensed milk in a small pitcher. Pierce the surface of the cake with a fork several times. Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture. Don't worry about totally soaking the cake! That's what you want.
- For the icing: Whip the cream with the sugar. Spread it evenly over the top and sides of the soaked cake and decorate with maraschino cherries.
- Refrigerate until ready to serve. Several hours is fine. The cooler the cake, the better!
TRES LECHES (MILK CAKE)
This cake is made with three layers: Cake, filling, and topping. There are 4 types of milk in the filling and topping (whole milk, condensed milk, evaporated milk, and heavy cream). This is an excellent cake for milk lovers!
Provided by Stephanie Watts
Categories World Cuisine Recipes Latin American Mexican
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
- Sift flour and baking powder together and set aside.
- Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
- Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
- Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
- Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!
Nutrition Facts : Calories 279.7 calories, Carbohydrate 34.6 g, Cholesterol 81.5 mg, Fat 13.7 g, Fiber 0.2 g, Protein 5.5 g, SaturatedFat 8.2 g, Sodium 86.8 mg, Sugar 28.2 g
SHORTCUT TRES LECHES CAKE
My mom's favorite cake is tres leches, a butter cake soaked in three kinds of milk. I developed a no-fuss version that's rich and tender. -Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 20 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, combine cake mix, eggs, milk, softened butter and vanilla; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack 20 minutes. , In a 4-cup measuring cup, whisk topping ingredients until blended. Using a skewer, generously poke holes in top of warm cake. Pour milk mixture slowly over cake, filling holes. Cool 30 minutes longer. Refrigerate, covered, at least 4 hours or overnight., In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spread over cake.
Nutrition Facts : Calories 343 calories, Fat 20g fat (12g saturated fat), Cholesterol 89mg cholesterol, Sodium 257mg sodium, Carbohydrate 36g carbohydrate (28g sugars, Fiber 0 fiber), Protein 6g protein.
MEXICAN - TRADITIONAL TRES LECHES CAKE
Published for ZWT III. Recipe from World Recipes. A nice, simple recipe for a much loved traditional Mexican cake.
Provided by Um Safia
Categories Dessert
Time 1h20m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Beat egg whites until peaks form. Add sugar gradually. Add yolks; beat 3 minutes. Combine flour and baking powder; add to egg mixture alternately with milk.
- Pour into well greased 9 X 13-inch pan. Bake at 350 degrees F. for 30 to 40 minutes. Pour sauce ingredients into blender; blend.
- Punch holes in cake with toothpick while yet warm; pour sauce over cake. Allow cake to cool in refrigerator before frosting.
- To make frosting: mix all ingredients in the top of double boiler. Cook for 7 to 10 minutes while beating constantly.
- Frost cake. Keep refrigerated.
TRES LECHES CAKE
Bake a classic Mexican tres leches cake, sometimes called milk cake, for an afternoon treat or coffee morning - it gets its name from the three types of milk used
Provided by Cassie Best
Categories Dessert
Time 1h15m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Lightly oil and line the base and sides of a 20cm square cake tin.
- Put the egg whites in a large bowl with a pinch of salt. Beat with an electric hand whisk until foamy, about 3 mins. Keep mixing while you add 150g of the sugar, a spoonful at a time, until thick and glossy.
- In another bowl, mix the egg yolks, remaining sugar and vanilla (no need to clean the beaters first) for 2 mins, or until pale and foamy. Add the flour, baking powder and milk to the egg yolks, and use a spatula to fold everything together.
- Add a large spoonful of egg white to the cake mix, beat together to loosen the mixture, then gently fold through the remaining egg whites with a large metal spoon (being careful not to over-stir so you don't knock out too much air), until you have a smooth batter.
- Pour into the tin, smooth the top and bake for 40-45 mins until a skewer inserted into the centre comes out clean. Mix together the evaporated milk, condensed milk and 3 tbsp of the cream.
- Leave the cake to cool for 10 mins in the tin, then ease a knife around the sides. Poke holes over the surface with a skewer, then pour over half the milk mixture. After 5 mins or so, most of it should have soaked into the cake. Leave for another 5 mins, then transfer to a plate and pour over some of the remaining milk until it starts to leak a little. (Any leftover milk that won't soak into the cake can be served on the side.) Leave to cool.
- Whip the remaining cream and icing sugar together until holding soft peaks. Spread the cream over the cake and sprinkle with a little cinnamon. Can be made and chilled a day ahead. Serve in squares with any remaining soaking milk.
Nutrition Facts : Calories 301 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
2-LAYER TRES LECHES CAKE RECIPE BY TASTY
So, you've been tasked with baking a cake. Think beyond the usual suspects - angel food, carrot cake, even red velvet - and opt for something totally original, like this two-layer tres leches cake. This traditional Mexican dessert is topped with whipped cream and drizzled with a mixture of evaporated, condensed, and coconut milk. It's surprisingly easy, but it looks (and tastes) very impressive.
Provided by Betsy Carter
Categories Desserts
Time 25m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Whisk the flour, baking powder, salt, and cinnamon together in a medium bowl.
- In a separate large bowl, beat the eggs and sugar together with an electric mixer until light, fluffy, and nearly doubled in size, 6-8 minutes.
- Using a spatula, gently fold in the flour mixture until just combined (some streaks of flour are okay).
- Preheat the oven to 350°F (180°C).
- Combine the milk and vanilla extract in a liquid measuring cup or small bowl, then gently fold into the batter, mixing just to blend.
- Spray 2 9-inch (23 cm) round cake pans with nonstick cooking spray. Divide the batter between the pans.
- Bake until the cakes are golden brown around the edges and spring back slightly when pressed in the center, about 20-25 minutes.
- While the cakes are baking, combine the evaporated milk, coconut milk and condensed milk in a liquid measuring cup or small bowl and whisk to blend.
- Once the cakes are done, immediately remove the cakes from the pans and invert them onto a wire rack or baking sheet. Cool for 2 minutes. Then, poke the cakes all over with a fork.
- Return the cakes to the pans. Drizzle the condensed milk mixture over the cakes, letting it soak in. Let sit for 15 minutes.
- In a medium bowl, whip the heavy cream and powdered sugar with an electric hand mixer until stiff peaks form.
- Carefully transfer one of the cakes to a cake stand.
- Spread a layer of the whipped cream over the cake. Place the other cake on top and spread with the remaining whipped cream.
- Decorate with berries, if desired.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 650 calories, Carbohydrate 70 grams, Fat 39 grams, Fiber 0 grams, Protein 15 grams, Sugar 53 grams
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