Ratings
Prep time 25 min
Cook time 70 min
plus standing time
Serves 12

INGREDIENTS

INGREDIENTS FOR
12 SERVINGS
Select ingredients and add them to your shopping list

 

Add to shopping list
Share

METHOD

  1. Preheat oven to 180°C /160°C fan forced. Grease a round 22cm cake pan and line with baking paper. Measure out 1 cup (250mL) Carnation Light & Creamy Evaporated Milk and set aside remaining for the Tres Leche mixture.
  2. Using an electric mixer beat egg whites; gradually add sugar, beating until dissolved between addition or until firm peaks are formed. Decrease electric mixer to low speed, add egg yolks; one at a time; beating well between each addition. Add combined flour, baking powder and NESTLE Baking Cocoa a few spoonsfuls at a time; alternating with the measured 1 cup (250mL) Carnation Light & Creamy Evaporated Milk, beat until mixture is just combined.
  3. Pour the mixture into the prepared pan; bake for 60-70 minutes or until the cake springs back in the middle when pressed lightly or a skewer inserted into the centre comes out clean. Leave cake in cake pan.
  4. To make the Tres Leches Mixture: in a small saucepan; combine coconut milk, NESTLÉ Sweetened Condensed Milk Squeezy and remaining Carnation Light & Creamy Evaporated Milk– approximately 1/3 cup (80mL). Bring to simmer; remove from heat.
  5. Poke holes all over warm cake using a skewer, then pour Tres Leches Mixture over cake and set aside to cool and soak for 6 hours or overnight.
  6. Serve cake dusted with coconut chips and mixed berries, if desired. Drizzle generally with NESTLÉ Sweetened Condensed Milk Squeezy.
TIP:
Have the NESTLÉ Sweetened Condensed Milk Squeezy handy on the table for guests to “top up” if desired. You can buy coconut chips from the supermarket or make your own fresh ones by using a peeler to peel the flesh from a fresh coconut.

Rate this recipe out of 5:

Reviews