Tres Leches Cake

Preheat your oven to 350°F. Lightly grease a 9×13‑inch baking pan with cooking spray or butter and set it aside. Separate the egg whites and yolks into two small bowls—cold eggs work best because they’re easier to separate.

In a large bowl, whisk together 1 1/2 cups all‑purpose flour, 2 1/4 teaspoons baking powder, and 1/2 teaspoon salt until fully combined.

In another large bowl, use a hand mixer to beat together 1 1/4 cups of granulated sugar, the egg yolks, and 1 1/2 teaspoons of the vanilla extract. Mix until the yolks turn pale yellow and the mixture thickens and becomes creamy. Scrape down the sides of the bowl to ensure everything is fully incorporated. Add 1/2 cup of coconut milk and mix again just until combined.

Add the dry ingredients into the bowl with the yolk mixture, mixing just until everything is combined.

Make the meringue. Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment (or use a hand mixer). Beat on high speed for a few minutes, until stiff peaks form.

Gently fold the whipped egg whites into the batter just until incorporated—this keeps the batter light and airy so it can soak up the milk mixture beautifully. Do not overmix; breaking the air bubbles will cause the cake to turn dense and soggy.

Pour the batter into the prepared 9×13‑inch pan and spread it evenly. Bake for 25–35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Once baked, let the cake cool in the pan for about 20 minutes before adding the milk mixture.

Meanwhile, prepare the milk mixture. In a large bowl, whisk together one 12‑ounce can of evaporated milk, one 14‑ounce can of sweetened condensed milk, and 1 cup of coconut milk until fully combined. Set the mixture aside—this is what gives the cake its signature rich, ultra‑moist texture.

Use a toothpick or skewer to poke holes all over the warm cake—this helps it soak up every bit of the milk mixture. Slowly pour the milk mixture over the cake a little at a time, allowing it to fully absorb before adding more. Once all the liquid has been added, cover the pan with plastic wrap and refrigerate for at least 2 hours to chill and set.

Make the whipped cream topping. In the bowl of a stand mixer (or using a hand mixer), combine 2 cups of heavy whipping cream, 1 teaspoon of vanilla extract, and 1 tablespoon of sugar. Whip on high speed until stiff peaks form. Spread the whipped cream evenly over the chilled cake. Refrigerate until ready to serve, or slice and enjoy right away. For a classic finish, sprinkle a light dusting of ground cinnamon over the top before serving.

Enjoy!

Love easy desserts? Here are a few of our favorites:

• Easy Baked Flan
• Piña Colada Cream Pie (No-Bake)
• Fresh Strawberry Pie
• Peanut Butter Cookies
• Lemon Mousse
• Mud Pie
• Southern Style Banana Pudding
• Huckleberry Cheesecake Ice Cream (No-Churn)