She Strengthens

Tres Leches Cake: A Moist and Decadent Delight

This indulgent Tres Leches Cake recipe has stolen the show at every party it’s been to, leaving behind a trail of empty plates and recipe requests. The secret to its success lies in the trifecta of milks – sweetened condensed milk, evaporated milk, and coconut milk – infused with the richness of dark rum.

A Cake Worth Waiting For

The key to this cake’s moistness is patience. It’s essential to prepare it well in advance, allowing the flavors to meld together and the cake to absorb the milky goodness. The longer it sits, the better it gets!

Gather Your Ingredients

• 1 cup all-purpose flour
• 6 large eggs
• 1 cup granulated sugar
• 1 (14-ounce) can sweetened condensed milk
• 2/3 cup evaporated milk (not nonfat)
• 1/2 cup unsweetened canned coconut milk
• 1 tablespoon dark rum (such as Myers’s), plus more as needed
• 1 cup sweetened flaked coconut
• 1 1/2 cups heavy cream
• 1 tablespoon powdered sugar
• Butter, for coating the baking dish

Let’s Get Baking!

Preheat your oven to 325°F and prepare a 13-by-9-inch glass baking dish by coating it with butter. In a small bowl, whisk together the flour to aerate and break up any lumps. Set aside.

In a stand mixer, beat the egg yolks and sugar until pale yellow, about 5 minutes. Transfer the mixture to a large bowl and set aside. Thoroughly clean and dry the stand mixer bowl.

The Magic of Whipped Cream

Whip the egg whites until medium peaks form, about 1 1/2 minutes. Stir a third of the egg whites into the yolk mixture to lighten it, then gently fold in the remaining whites. Sprinkle the flour over the egg mixture and gently fold it in, just until there are no more white flour streaks.

Baking and Soaking

Pour the batter into the prepared baking dish and bake until the cake is puffed and golden, about 20 to 25 minutes. Meanwhile, whisk together the three milks and rum in a large bowl. Remove the cake from the oven and poke holes all over it with a toothpick or wooden skewer. Pour the milk mixture evenly over the cake and continue cooling, about 45 minutes more. Tightly cover with plastic wrap and refrigerate at least 4 hours or overnight.

The Final Touches

When the cake is ready to serve, toast the coconut in a large frying pan over medium heat, stirring often, until lightly browned and fragrant, about 5 minutes. Whip the heavy cream and powdered sugar until medium peaks form, and flavor with a teaspoon of dark rum if desired. Slice the cake and serve topped with a mound of whipped cream and a sprinkle of toasted coconut.