Creamy tres leches cake

Creamy tres leches cake


3 people made this

About this recipe: Tres leches cake just got creamier with this stunning traybake cake. Soft, airy cake is lovingly saturated with a mixture of condensed milk, evaporated milk and coconut milk (hence the "tres leches", three milk). Great for special occasions like birthdays, but allow plenty of time for the cake to soak and chill in the fridge.

geneviever Hampshire, England, UK

Serves: 12 

  • 6 large eggs, separated
  • 200g caster sugar
  • 150g plain flour
  • 1 (397g) tin sweetened condensed milk
  • 170ml evaporated milk
  • 120ml coconut milk
  • 1 tablespoon dark rum
  • 350ml double cream
  • 1 tablespoon icing sugar
  • 110g sweetened desiccated coconut flakes (optional)

Prep:30min  ›  Cook:30min  ›  Extra time:4hr chilling  ›  Ready in:5hr 

  1. Preheat the oven to 170 C / Gas 3. Grease a 33x23cm Swiss roll tin.
  2. In a mixing bowl, whisk the egg whites until stiff peaks form. In a separate bowl, whisk the egg yolks and the caster sugar together until pale and creamy. Carefully, fold a third of the whites into the yolk to add some air, then continue adding the rest of the whites taking care not to overmix. Sift the flour into the egg mixture and gently fold in until no evidence of the flour remains. Pour the cake mixture into the prepared cake tin.
  3. Bake the cake in the preheated oven for 30 minutes until firm and golden brown on top.
  4. Meanwhile, mix the three milks and the rum together until well combined.
  5. Remove cake from the oven and poke lots of little holes in the cake with a skewer. Allow to cool for 10 minutes in the tin. Do not remove the cake from the tin.
  6. Once cooled, pour the milk mixture evenly over the cake and allow to cool fully to room temperature. Cover with cling film then place in the fridge to chill for 4 hours, or overnight.
  7. When ready to serve, remove the cake from the fridge and whip the double cream, icing sugar and coconut together until thick. Either spread on top of the cake in the tin to slice and serve, or add a few dollops onto a slice once plated. Enjoy!

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