Tres Leches Cake by Jill Guidi


You will need….


6 eggs, separated

2 cups sugar

2 cups all purpose flour

2 tsp baking powder

½ cup whole milk

1 tsp vanilla extract

Topping (leches):

1 can coconut milk

1 can sweetened condensed milk

1 cup heavy cream

Frosting: whipping cream and cinnamon!

Pre-heat oven to 350 degrees.

Beat egg whites to a soft peak. Slowly add sugar until the peaks become stiff. Add egg yolks one at a time making sure to incorporate each one before adding the next.  Alternate adding in the remaining dry and wet ingredients. Make sure to do this part quickly to not lose volume! Pour batter into two greased 10” cake pans… Bake until golden - about 25 minutes.

To make the magical leches:  Combine coconut milk, condensed milk and heavy cream in a blender. Blend on high.

Remove cakes from oven. While still warm, poke holes all over em’ (a fork or skewer works great) and top with the blended liquid. Slowly keep adding the leches until you use it all! 

Wrap the cakes in plastic wrap and chill in the fridge overnight. Unwrap and place first cake on plate, frost with whip cream, adding a good amount on top.  Stack the second cake on top and frost with the rest of the whip cream. Sprinkle with cinnamon if your heart desires and serve with love. Your friends will be stoked.

*Jill is the Contributing Editor of Unified Field Collective. She is a Taurus. She loves roses, stargazing and tacos. She lives in Los Angeles with her husband and orange cat, Kitty.