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Tres Leches Cake with Crema de Coco

Cake
4 eggs
3/4 cup granulated sugar
1/4 cup cold water
1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Tres Leches Sauce
1 can (14 ounces) sweetened condensed milk
1 cup whipping (heavy) cream
1/2 cup canned cream of coconut (not coconut milk)
3 tablespoons light rum or 1 tablespoon vanilla

Garnish
3/4 cup whipping (heavy) cream
2 tablespoons powdered sugar
1 cup flaked coconut, toasted
1 pound sliced strawberries
5 kiwi fruit, peeled and chopped

Heat oven to 350 degrees. Grease bottom and sides of 11x7-inch (2-quart) glass baking dish with shortening. In large bowl, beat eggs with electric mixer on high speed until frothy. Gradually beat in granulated sugar; beat on high speed about 5 minutes or until very thick and lemon colored. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan.

Bake 20 to 25 minutes or until toothpick inserted in center of cake comes out clean. Cool 1 hour on wire rack. Meanwhile, in large bowl, stir together all Tres Leches Sauce ingredients. Refrigerate until ready to use.

Poke top of cooled cake all over with toothpick or fork; slowly pour sauce over cake, allowing it to soak in. Cover and refrigerate at least 2 hours until most of the sauce is absorbed. In chilled small bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Serve cake topped with sweetened whipped cream, coconut, strawberries and kiwi fruit.