Tres Leches Cake
Ingredients
Cake
The Glaze
The Topping
Instructions
- 1
Preheat oven to 375°F.
- 2
In a mixing bowl, combine sugar, oil, and softened butter; mix thoroughly.
- 3
Add the eggs one at a time, blending after each addition.
- 4
Add water, then add cake mix.
- 5
At low speed, incorporate the dry mix with the wet. Increase to medium speed and beat for 4 full minutes. Batter will become sticky feeling.
- 6
Pour into an oiled and floured bundt pan.
- 7
Place in oven. Reduce temperature to 360°F after the first 20 minutes.
- 8
Bake for 35 minutes total, testing with a dry wooden skewer.
- 9
Remove to a rack and let cool 30 minutes.
- 10
Invert to drop onto a plate. Flip back to the rack and slice off the toasted surface. Poke holes throughout with a small skewer.
- 11
Continue to cool at least another 90 minutes until cake reaches room temperature.
- 12
Prepare the glaze by mixing all three milks, vanilla, and Tuaca together.
- 13
Use about 3/4 of the glaze to douse the cake. Discard remaining liquid.
- 14
Refrigerate until ready to serve.
- 15
Before serving, whip the cream with sugar, vanilla, and Tuaca until stiff peaks form. Top the cake with whipped cream and toasted coconut.
💡 Cook's Notes
This is an evolving recipe. First attempt was on 4-27-2008. The Duncan Hines box calls for 1 stick of butter, 2/3 cup water, and 3 eggs only. To make it richer, embellishments were adopted from the Lee Taft coffee cake recipe (the oil, sugar, and extra egg), but without the sour cream that the Taft cake uses. **Variation:** Try blending confectioners' sugar into Cool Whip for an alternative topping—it creates an interesting mix between whipped cream and buttercream icing that makes a nice, sweet topping in lieu of regular whipped cream.
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