This is the time of the year when overindulgence is a certainly. Holiday party after holiday party finds us having consumed so much rich food that we are stuffed to almost vomit-y. Not the words that you want to read on a food blog, but if I’m lyin’, I’m dyin’. Am I right? So here is a nice little holiday dessert that is not only easy and make ahead, but also light and delicious. It’s a permanent fixture on the dessert menu at Miss Aimee B’s Tearoom here in historic Saint Charles, MO, and can be found in the last of their three cookbooks. This was one of my mother’s favorite desserts. Sadly, she passed away before I could get my hands on it and make it for her. Here’s to you, mom!
Tres Leche Cake
Miss Aimee B's Tearoom & Marketplace
1 white cake mix (Duncan Hines preferred)
3 whole eggs
2 Tablespoons salad oil
1-1/3 cups water
1 - 14 oz. can sweetened condensed milk
1 - 13.5 oz. can Thai coconut milk
Preheat oven to 350°F. Thoroughly spray a tube pan with PAM.
Mix together cake mix, eggs, oil, and water. Pour into tube pan. Bake for 40-45 minutes or until cake tests done with a toothpick.
While cake is baking, whisk together the coconut and sweetened condensed milks. Divide. Set aside half of the milk mixture for pouring onto the cake and half for serving the cake.
When the cake had cooled 5 to 10 minutes and is still in the pan, poke big holes in the cake (we use the stem end of a meat thermometer). Pour half of the sauce slowly over the cake (poke more holes as needed). Let sauce soak in for about 2 hours. Turn cake onto plate.
Drizzle some of the milk mixture over each slice of cake. Heat each serving for 25 seconds in the microwave. Top with a big dollop of whipped cream and sprinkle toasted coconut over all.
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