Tres Leches
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Tres Leches
Coconut-Lime Tres Leches Cake
EL MEJOR NIDO
Coconut-Lime Tres Leches Cake
Level
Easy
Prep
15 min
Cook
25 min
Servings
12 servings
- Coconut-Lime Tres Leches Cake is rich and delicious and full of unforgettable flavors of lime and coconut. Three types of milk are used in this version of the classic Mexican cake.
Key Ingredients
Ingredients
- ●
1 box (18.25 ounces) white cake mix
- ●
1 1/4 cups water
- ●
1/3 cup vegetable oil
- ●
4 large egg whites
- ●
6 teaspoons grated lime peel (about 3 limes), divided
- ●
1 can (13.5 fluid ounces) light coconut milk
- ●1 can (14 ounces) NESTLÉ LA LECHERA FAT FREE Sweetened Condensed Milk or NESTLÉ CARNATION Sweetened Condensed Milk
- ●2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Fat Free Milk
- ●
1/3 cup light rum (or to taste)
- ●
2 cups light whipped topping, thawed, or 2 cups sweetened whipped cream
- ●
1/2 cup shredded or flaked coconut, lightly toasted (optional)
Make It
Step 1
Prepare cake mix according to package directions using water, vegetable oil and egg whites; fold in 2 teaspoons grated lime peel. Bake in 13 x 9-inch baking pan for duration listed on package. Meanwhile, prepare tres leches mixture.
Step 2
Combine coconut milk, sweetened condensed milk, evaporated milk, rum and 2 teaspoons grated lime peel in large bowl; stir well. When cake tests done, remove from oven and cool on wire rack for 10 minutes.
Step 3
Poke holes in cake with a long-tined fork every ½ inch. Carefully pour milk mixture over cake, spooning any pooled mixture along the sides over the top of the cake. Cover and refrigerate for 4 hours or overnight.
Step 4
Cut the cake; top with dollop of whipped topping. Sprinkle remaining 2 teaspoons grated lime peel over cake; sprinkle with toasted coconut (or to achieve look in picture, use round biscuit cutters to cut cake, transfer to serving plate, then add toppings).
