Bake-Off® Contest 34, 1990
La Mesa, California

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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  • prep time 30 min
  • total time 4 hr 0 min
  • ingredients 11
  • servings 15
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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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:
3
*Percent Daily Values are based on a 2,000 calorie diet.