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
Ingredients
1 white cake mix
(Duncan Hines preferred)
3 whole eggs
2 Tablespoons salad
oil
1-1/3 cups water
Sauce
1 - 14 oz. can
sweetened condensed milk
1 - 13.5 oz. can
Thai coconut milk
Garnish
Whipped Cream
Toasted coconut
Preparation
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.
To serve
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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