Bianca Lively: Tres Leches Cake


Tres Leches Cake

Hey y'all! So, I have never made this cake before because I'v always been intimidated by the recipe. It takes an entire day and realistically, as a mom when I crave something, I usually want it to be quick and done to eat that same day. This recipe is super kid-friendly and your kiddos can even help out as well! The girls had a blast helping me out. I have the photos in order for you to follow along, if you aren't a visual learner, scroll all the way down and you'll find the recipe there! xo

Ingredients: Whipped Cream, White Cake box, Coconut Milk 13.5 oz, 
Cream of Coconut 15oz, Sweetened Condensed Milk 14oz, Evaporated Milk 12oz

Make the boxed cake as the directions say.

Mix all wet ingredients together.

Once the cake is finished and out of the oven, grab skewers and poke holes in the cake. 
(I made two 8x8 cakes instead of one big 9x13)

Slowly pour your wet ingredients onto the cake so that it goes down into the holes. But remember, do this SLOW.

Lastly, cover with foil and place in the fridge over night.
And you're done! Enjoy with whipped cream and fruit on top. SO GOOD! 

Whipped Cream
- 1 box of white cake mix

(Wet Ingredients)
- Coconut Milk 13.5 oz
- Cream of Coconut 15oz
- Sweetened Condensed Milk 14oz 
- Evaporated Milk 12oz

1. Make the cake as the directions call on the box. I made two 8x8 pans, but you can make one big one if you'd like.
2. Mix all the wet ingredients together. 
3. Once the cake is done and slightly cooled, start poking as many holes as you can into the cake. Be sure to not tear the cake. 
4. SLOWLY pour the wet ingredients on top of the cake, making sure not to go too quickly. Going fast will cause the wet ingredients to pour over the sides of the cake and puddle completely. Do this slow, so it gets into the holes. 
5. Cover with foil and let it sit in the fridge for 12-24 hours. (I did 8 and it was okay, should have waited longer)
6. Slice and serve with whipped cream and fruit on top! Enjoy.

xoxo Love, B

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