A Betty! My family is not as adventurous as I am when it comes to cooking or trying new foods. When I saw this I HAD to make it. I did 2 no-nos....substituted just "regular" cake and used ALL of the cream of coconut. I loved it! I was introduced to Tre Leches on a date, the guy didn't work out but the love of the dessert stuck. Since I am the only one who eats it in my family it's a RARE treat.
1Heat oven to 350ºF. Grease bottom and sides of 9x9-inch glass baking dish with shortening.
2In 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.
3Bake 15 to 20 minutes or until toothpick inserted in center of cake comes out clean. Cool 1 hour on wire rack.
4Meanwhile, in large bowl, stir together all Tres Leches Sauce ingredients. Refrigerate until ready to use.
5Poke 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.
6In 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.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...