Things You'll Need:
- I box white cake mix
- 1 14-ounce can evaporated milk
- 1 14-ounce can sweetened condensed milk
- 1 cup heavy cream
- 1 can coconut milk(optional)
- Kahlua (optional)
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Step 1
Make the white cake mix as directed on box. Let cool a bit and you can either poke holes all over cake with toothpick or cut the top and sides of the cake to let the cream topping soak into the cake.
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Step 2
For the cream topping: In a blender, combine a can of evaporated milk, a can of sweetened condensed milk, 1 cup of heavy cream, and if you like coconut add a few splashes of coconut milk and blend on high speed. Don't be afraid to taste the cream topping so you can adjust it to your liking.
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Step 3
While the cake is still warm, pour the cream mixture over it. I like to add a few splashed of Kahlua to cut on some of the sweetness but it's not necessary. Let the cake cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.
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Step 4
This is an optional step. Add a thin layer of whipped cream on top with your favorite fruits like strawberries, blueberries, mango, kiwi ...etc.
Comments
sullysee said
on 9/8/2009 So glad to have this recipe now for tres leches, this is the best dessert!. 5*, rec.
prism said
on 2/12/2009 I've never had this cake but it sounds incredibly delicious. I will have to try it soon. Thanks for sharing!
sandhillkar said
on 2/9/2009 I have purchased these cakes at the Hispanic Markets. Always wondered how they were made. Thanks for sharing the recipe@
txwahm said
on 1/10/2009 Kahlua!? Love it! 5*
LEJockimo said
on 1/9/2009 I LOVE this cake - can't wait to try making it the easy way, thanks!