Nana's Tres Leches Cake

Nana's Tres Leches Cake

Miz Helen's Kitchen



2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon cinnamon

8 tablespoons butter

1 cup whole milk

4 large eggs

2 cups sugar

2 teaspoons vanilla extract

Milk Mix

1 (14 ounce) can sweetened condensed milk

1 (12 ounce) can evaporated milk

1 cup Heavy Cream

2 teaspoons vanilla extract


1 cup heavy whipping cream

3 tablespoons corn syrup

1/4 cup confectioners sugar

1 teaspoon vanilla extract


2 cups coconut, toasted




In a small saucepan heat the butter and whole milk over low heat until the butter is melted, remove from heat then set aside.

In a mixing bowl, whisk together, flour, baking powder, salt, and cinnamon, then set aside.

In an electric mixing bowl, beat the room temperature eggs, until completely beaten, then add the vanilla. 

Slowly add the sugar to the eggs and beat until the mixture is thick and creamy.

Reduce the speed to low and add the melted butter and milk from the saucepan.

A little at a time slowly add the flour while the mixer is mixing until the mixture is fully incorporated.

Using a cooking spray with flour, spray a 9 X 13 baking dish.

Pour the batter into the 9 X 13 baking dish and  bake for 30 minutes, or until the center will test clean.

Remove the cake from the oven to a cooling rack.

When the cake has cooled to the point that it is pulling away from the sides move it to a serving platter that is deep enough to catch the overflow of the Tres Leches (3 milks mixture).

In a mixing pitcher, mix the Sweetened Condensed Milk, Evaporated Milk, and heavy cream.

With a small toothpick or wooden skewer, poke holes in the top of the cake.

VERY SLOWLY pour the Tres Leches (3 Milk Mixture) over the cake, stopping along the way to let the cake absorb the milk mixture.

When you have added all the milk. Refrigerate the cake for 24 hours.


Before serving, in a chilled mixing bowl, mix the whipping cream, corn syrup, confectioners sugar and vanilla until there are soft peaks.

Frost the cake and garnish with the toasted coconut and berries.

The cake must be refrigerated and will keep in the refrigerator for about 3 days after frosted.