We all know I have a sweet tooth, Tres Leches was the first cakes my G (Abuelo) taught me how to make and it is still one of my favorites to this day! Tres Leches is also a family tradition for weddings and other celebrations on my paternal side. It’s so moist and rich in flavor it literally melts in your mouth. I truly believe that Tres Leches is the way to anyone’s heart. Make for your loved ones, they’ll love ya even more.
#Ingredients:
• Butter, for coating the baking dish • 1 cup all-purpose flour • 6 large eggs • 1 cup granulated sugar • 1 (14-ounce) can sweetened condensed milk • 2/3 cup evaporated milk (not nonfat) • 1/2 cup unsweetened canned coconut milk • 1 tablespoon dark rum (you can add more if needed, or you can leave it out all together.) • 1 cup sweetened flaked coconut • 1 1/2 cups heavy cream • 1 tablespoon powdered sugar • Fresh mangoes, strawberries, blackberries, or other fresh fruit, sliced
(If you don’t like coconut you can replace the coconut milk with regular milk or almond milk and leave our the coco flakes.)
#Directions:
1. Heat the oven to 325°F and arrange a rack in the middle. Coat a 13-by-9-inch glass baking dish with butter; set aside. Place the flour in a small bowl and whisk to aerate and break up any lumps; set aside.
2. Separate the eggs, placing the yolks in the bowl of a stand mixer. Reserve the whites in a separate, very clean, medium bowl. Add the sugar to the yolks and, beat on high speed until pale yellow, about 5 minutes.
3. Transfer the mixture to a large bowl; set aside. Place the egg whites in a clean bowl and, whip on high speed until medium peaks form, about 1 1/2 minutes.
4. Using a rubber spatula, stir about a third of the egg whites into the yolk mixture to lighten it. Then gently fold in the remaining whites. Sprinkle the flour over the egg mixture and gently fold it in, just until there are no more white flour streaks. (Do not overmix.)
5. Pour the batter into baking dish; bake until the cake is puffed and golden and the edges pull away from the sides of the pan, about 20 to 25 minutes. Meanwhile, place the three milks and the rum in a large bowl and whisk until combined; set aside.
6. Remove the cake from the oven and place on a wire cooling rack. Using a toothpick or wooden skewer, poke holes all over the cake and allow to cool for 10-15 minutes.
7. Pour the milk mixture evenly over the cake and continue cooling, about 45 minutes more. Tightly cover with plastic wrap and refrigerate at least 4 hours or overnight.
8. When the cake is ready to serve, spread the coconut in an even layer in a large frying pan. Toast over medium heat, stirring often, until lightly browned and fragrant, about 3-5 minutes. (If the coconut begins to burn, reduce the heat.) Immediately remove from the pan to a small bowl.
9. Place the heavy cream and powdered sugar in large bowl and whisk until medium peaks form. Spread over the top of cake and add coconut flakes along with you choice of sliced fruit. Enjoy!
#WakeandBakeco #MadeWithLove
xoxo, Destinee Milian