Tres Leches Cake

Prep Time: 15 Minutes

Start to Finish:

3 Hours, 40 Minutes


1 cup flaked coconut, toasted

4 eggs

3/4 cup sugar

1/4 cup cold water

1 teaspoon vanilla

1 cup Gold Medal all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

Tres Leches Sauce

Sweetened Whipped Cream

1 pound sliced strawberries

5 kiwifruit, peeled and chopped


1. Place coconut in ungreased shallow pan and toast for 5 to 7
minutes, stirring occasionally, until golden brown; set aside to use
for topping. Heat oven to 350° F. Grease bottom and sides of 11 x
7-inch glass baking dish with shortening or spray with cooking spray.
In large bowl, beat eggs with electric mixer on high speed until
frothy. Gradually beat in 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.

2. Bake 20 to 25 minutes or until toothpick inserted in center comes
out clean. Cool 1 hour on wire rack.

3. Make Tres Leches Sauce. Poke top of 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.
Serve cake topped with Sweetened Whipped Cream, coconut, strawberries
and kiwifruit.


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


In medium bowl, stir together all ingredients. Refrigerate until ready
to use.


Sweetened Whipped Cream


1 cup whipping (heavy) cream

1/2 teaspoon vanilla

2 tablespoons powdered sugar


In chilled small bowl, beat all ingredients with electric mixer on
high speed until soft peaks form.

Makes 18 servings.