Tres Leches Cake

Moist, tender cake is topped with a rum-flavored sauce, then garnished with whipped cream, coconut and nuts.

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Servings 15

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( 11 ) Ratings

11 Ratings

5 Stars 45%

4 Stars 18%

3 Stars

2 Stars 18%

1 Stars 18%

Member Reviews ( 1 )

6095cc56-8ce1-4edd-a122-751fac8910bc

Bake-Off® Contest 34, 1990

Janice Weinrick

La Mesa, California

ingredients 11
Prep Time 30 min
Total Time 4 hr 0 min

Ingredients

Cake

1: box (1 lb 2.25 oz) yellow cake mix with pudding

1: cup water

1/3: cup vegetable oil

3: eggs

Sauce

1: cup whipping cream

1/3: cup rum or 1 teaspoon rum extract plus 1/3 cup water

1: can (14 oz) sweetened condensed milk (not evaporated)

1: can (12 oz) evaporated milk

Topping

1: cup whipping cream

1/3: cup coconut chips, toasted

1/3: cup chopped macadamia nuts

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Directions

1 Heat oven to 350°F. Grease 13x9-inch (3-quart) glass baking dish. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into baking dish. Bake 25 to 35 minutes or until toothpick inserted in center comes out clean.
2 Meanwhile, in large bowl, mix sauce ingredients. Using long-tined fork, pierce hot cake in baking dish every 1 to 2 inches. Slowly pour sauce mixture over cake. Refrigerate cake at least 3 hours to chill. (Cake will absorb most of sauce mixture.)
3 Before serving, in small bowl, beat 1 cup whipping cream until stiff peaks form. Spread over cold cake. Sprinkle with coconut and macadamia nuts. Cover and refrigerate any remaining cake.

EXPERT TIPS

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Expert Tips

To toast coconut, spread on cookie sheet; bake in 350°F oven 7 to 8 minutes, stirring occasionally, until light golden brown.

Tres Leches Cake is a classic Nicaraguan cake soaked with three forms of leches, or “milks.” It is a very moist cake and becomes more flavorful as it's stored. Refrigerate it tightly covered up to 3 days.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 440
Calories from Fat: 220),

% Daily Value

Total Fat: 25g; 25%
(Saturated Fat 11g, 11% Trans Fat 1g 1% ),
Cholesterol: 90mg; 90%;
Sodium: 310mg; 310%;
Total Carbohydrate: 45g; 45%
(Dietary Fiber 0g 0% Sugars 37g 37% ),
Protein: 6g; 6%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 0%;
Calcium: 20%;
Iron: 4%;

Exchanges:

2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Soooo good!

report Posted Apr. 9, 2010 1:27 PM

I really liked this recipe! I got so many compliments. The only thing I changed is that it did not call to add any sugar to the 'frosting' (whipping cream) but I added some. It was very good!