Tres Leches Cake
Recipe from Vegetarian Times

One bite of this melt-in-your-mouth dessert and you'll understand why it is the special occasion cake all over Mexico.


Tres Leches Cake

by 4  people


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Yield: 16 slices
Related Categories: Desserts, Mexican Cuisine, Seasonal, Summer
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Ingredients
    Cake
    • 1 1/2  cups 
      all-purpose flour
    • 1   teaspoon 
      baking powder
    • 1/2  teaspoon 
      ground cinnamon
    • 1/2  teaspoon 
      salt
    • 1/2  cup 
      (1 stick) unsalted butter or margarine, softened
    • 1   cup 
      sugar
    • 4   
      large eggs, at room temperature
    • 1   teaspoon 
      vanilla extract
    • 1/2  cup 
      unsweetened dried coconut
    • 2   
      mangoes, peeled and sliced
    Tres Leches Glaze
    • 3/4  cup 
      low-fat evaporated milk
    • 1/2  cup 
      low-fat milk
    • 1/2  cup 
      low-fat sweetened condensed milk
    • 2   tablespoons 
      brandy or Tia Maria, optional
    • 1/2  teaspoon 
      vanilla extract
    Directions
    1.
    Preheat oven to 350 degrees F. Coat 9-inch square baking pan with cooking spray.
    2.
    To make Cake: Whisk together flour, baking powder, cinnamon, and salt in medium bowl.
    3.
    Beat butter and sugar with electric mixer 2 to 3 minutes, or until light and fluffy, scraping down sides of bowl occasionally. Beat in eggs one at a time, then beat in vanilla extract. Continue beating on medium speed 2 minutes, or until batter mixture is smooth. Beat flour mixture into egg mixture 1/2 cup at a time until batter is smooth. Increase beater speed to medium high, and beat 5 minutes, or until batter is light in color.
    4.
    Spread batter in prepared pan, and bake 30 minutes, or until toothpick inserted in center comes out clean and Cake begins to pull away from sides of pan. Place Cake in pan on wire rack to cool, and poke holes all over using fork or skewer. Cool Cake completely.
    5.
    To make Tres Leches Glaze: Whisk together all glaze ingredients in small bowl. Spoon and spread over Cake, allowing Cake to soak up all liquid. Cover with plastic wrap, and refrigerate 12 hours or up to 2 days.
    6.
    To serve: Sprinkle Cake with coconut, and top with mango slices. Cut into 16 squares. Store in refrigerator.
    Nutrition information
    Per Serving: cal. (kcal) 244, Fat, total (g) 10, chol. (mg) 72, sat. fat (g) 6, carb. (g) 34, fiber (g) 1, sugar (g) 24, pro. (g) 5, sodium (mg) 153, Percent Daily Values are based on a 2,000 calorie diet
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