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Tres Leche Cake and Sauce


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  • Cake:
  • 4 eggs
  • 3/4 c. sugar
  • 1/4 c. cold water
  • 1 tsp. vanilla
  • 1 c. flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • Tres Leche sauce
  • 1 lb. sliced strawberries or raspberries
  • 5 kiwi fruit
  • Sauce:
  • 1 can sweetened condensed milk
  • 1 c. heavy whipping cream
  • 1/2 c. canned cream of coconut (not coconut milk)
  • 1 TBSP vanilla



Step 1

Grease 9 x 13 inch pan with shortening. Beat eggs in large bowl with electric mixer on high speed until frothy. Gradually beat in sugar, beat on high speed about five 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; bake at 350º 20 – 25 minutes or until toothpick comes out clean. Cool 30 – 45 minutes on wire rack. Make Tres Leche sauce by stirring all the sauce ingredients together. Poke top of cake all over with toothpick or fork. Slowly pour sauce over top, allow to soak in. Cover and refrigerate two hours until most of the sauce is absorbed. Serve cake topped with coconut, strawberries and kiwi (put the coconut on first).

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