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Tres Leches Cake with Crema de Coco
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Prep Time:
20 minutes
Total Time:
3 hours 45 minutes
Enjoy a decadent traditional Hispanic dessert with three types of milk.
Ingredients:
  • 4 eggs
  • 3/4 cup granulated sugar
  • 1/4 cup cold water
  • 1 teaspoon vanilla
  • 1 cup Gold Medal™ all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup whipping (heavy) cream
  • 1/2 cup canned cream of coconut (not coconut milk)
  • 3 tablespoons light rum or 1 tablespoon vanilla
  • 3/4 cup whipping (heavy) cream
  • 2 tablespoons powdered sugar
  • 1 cup flaked coconut, toasted
  • 1 pound sliced strawberries
  • 5 kiwi fruit, peeled and chopped
Instructions:
  • Preheat the oven to 350°F and generously grease an 11x7-inch (2-quart) glass baking dish with shortening.
  • In a large bowl, use an electric mixer on high speed to whip eggs until frothy. Slowly add granulated sugar and continue beating on high for about 5 minutes until thick and lemon colored. Mix in water and vanilla on low speed. Gently incorporate flour, baking powder, and salt until batter is smooth. Transfer batter into the pan.
  • Bake for 20 to 25 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let it cool for 1 hour on a wire rack.
  • Combine all the Tres Leches Sauce ingredients in a large bowl and chill until needed.
  • Use a toothpick or fork to poke holes all over the cooled cake, then slowly pour the sauce over the cake to let it soak in. Cover and refrigerate for at least 2 hours until the cake absorbs most of the sauce.
  • In a chilled bowl, use an electric mixer on high speed to beat the whipping cream and powdered sugar until soft peaks form. Top the cake with sweetened whipped cream, coconut, strawberries, and kiwi fruit before serving.

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