When my husband and I honeymooned in Mexico I ate tres leches cake on the daily. Vanilla cake soaked with a combination of 3 milks (hence the name) and topped with lightly sweetened whipped cream…..what’s not to love?
This version is a bit of a cheat as I used a plain white cake mix. The addition of citrus zest (use your favourites) and coconut milk as a substitution for the usual evaporated milk gives the cake a tropical vibe. I see Mexican inspired summer party menus with this as the dessert in my immediate future. Happy Cinco de Mayo!
1 White Cake Mix
1/4 cup vegetable oil
1/2 cup plus 1 tbsp orange juice
1 400 ml (13.5 oz) can unsweetened coconut milk
1 300 ml (10 oz) can sweetened condensed milk
1/4 cup milk
Zest of each 1 lemon, orange, blood orange (lime or grapefruit would work also)
2 cups whipping cream
1/2 cup icing sugar
Preheat oven to 350 degrees. Grease a 9×13 or 10 x 2 inch round cake pan with cooking spray and line the bottom with parchment.
With an electric mixer, beat cake mix, eggs, oil, 1/2 cup orange juice, 1/2 cup of coconut milk and the citrus zest for about 2 minutes, scraping the sides of the bowl as necessary.
Pour batter into pan making sure to get any zest that may have collected on the beaters or paddle. Bake for approximately 30-35 minutes or until an inserted toothpick comes out clean.
Let cake cool for about 20 minutes or until cool enough to handle. Position a cooling rack on top of a baking sheet, which will catch any milk mixture that may spill over. To transfer the cake place a plate or sheet pan (if baking a rectangular cake) on top of the cake pan and flip it over quickly. You can remove the parchment if you like but for this cake I like to leave it on as it makes it easier to transfer. Once you flip it, the cake will be upside down on the plate. Now place your rack on top and flip again. **If you want to skip all the flipping you could even leave the cake in the original pan and serve it right from there.
With a skewer poke holes into and all over the cake.
Combine condensed milk, remainder of the coconut milk, milk and 1 tbsp of orange juice. Gently pour milk over the surface of the cake allowing it to soak into the holes.
Cover with plastic wrap and refrigerate cake for a few hours or overnight. Remove from refrigerator and gently transfer to your serving plate.
In an electric mixer whip cream and icing sugar until it forms stiff peaks. Spread over cake and serve.