Easy Tres Leches Cake

26 Mar


Our friend had planned to have a running Sunday brunch at her house this spring (something about the Sundays between Lent and Easter maybe? I don’t really get the whole giving up something for Lent thing anyway),  but ended up cancelling this weekend (unfortunately after the cake was already done!)… So Rafe and I have a delicious tres leches cake to distribute to happy neighbors and the like.


  • 1 c flour
  • 6 eggs
  • 1 c sugar (I used 3/4 c reg sugar and a few pinches of Splenda sugar blend)
  • 1 can sweetened condensed milk (14 oz) (you can use non-fat if you want)
  • 2/3 c canned evaporated milk
  • 1/2 c canned coconut milk
  • 1 tbsp dark or spiced rum
  • 1 c sweetened flaked coconut
  • 1 1/2 c whipping cream
  • 1 tbsp powdered sugar
  • dash of vanilla


  • Preheat to 325. Spray bottom of 13×9 glass baking dish with Pam.
  • Whisk flour in a small bowl.
  • Separate eggs. Beat yolks in a large bowl with electric mixer, adding sugar, for ~5 min, until pale yellow.
  • Place whites in another large bowl and beat for 1-2 min, until medium peaks form.
  • Stir about a third of whites into yolk mixture and fold in, gently. Then fold in remaining whites. Sprinkle flour on top of egg mixture and gently fold it (don’t overmix on this part).
  • Pour batter into baking dish and bake until golden and the edges pull away from sides of pan (25-30 min).
  • While this is baking, whisk the three milks and rum together in a large bowl. Remove cake from oven and cool on wire rack. Poke holes all over cake using toothpick, and allow to cool for 15 min. Pour milk mixture all over the cake, evenly, and let sit for ~50 min. Cover and refrigerate overnight.
  • Toast coconut– put coconut in a large frying pan on medium heat, stirring frequently for about 5 minutes or until light brown and delicious-smelling. Remove from heat and put coconut into small bowl so it doesn’t continue to cook in the pan.
  • Whip cream, vanilla, and powdered sugar in a large bowl with electric beater until peaks form.
  • To serve: slice cake, adorn with dollop of whipped cream, and sprinkle toasted coconut flake on top.

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