Tres Leches Trifle! Yes! I did this! And it is delicious! I took an authentic tres leches cake recipe and added some tropical flare. I love tres leches cake. A favorite dessert in many Hispanic countries, tres leches cake can be found at celebrations throughout Central and South America. It has made its way north to the US and I am so happy I found it. I made this trifle using coconut and mango, two of my favorite flavors, but you can use other flavors as well. Think chocolate, strawberry, pineapple, cherry, nuts, or think fusion. Come up with your own favorite flavor combination. Also, if a trifle isn’t your thing, try cupcakes or traditional cake. Whatever you decide, you need to try this. 🙂

Ingredients
For the cake:
  • 5 large eggs, divided
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 1 1/2 tsp vanilla
  • 1 1/2 cup all purpose flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/4 tsp baking soda
For the milk:
  • 1 (13.6 oz) can full-fat coconut milk
  • 2 cups Coco Crema
  • 1 (14 oz) can sweetened condensed milk
  • 1 (12 oz) can evaporated milk
For the whipped cream & topping:
  • 2 cups heavy cream
  • 1/2 cup powdered sugar, sifted
  • 1/2 tsp almond extract (or vanilla, coconut, or whatever flavor you choose)
  • fruit and/or nuts to garnish
  • mango infused syrup, RE’AL Fruit Infused Flavoring brand
  • coconut syrup, RE’AL Fruit Infused Flavoring brand
Instructions
  1. Preheat oven to 350F and grease 9×13 inch cake pan.
  2. Separate egg yolks from the whites. Place whites in a stand mixer.
  3. Beat about 2-4 minutes until stiff peaks form.
  4. Store egg whites in the fridge.
  5. In stand mixer beat 1/2 cup butter until smooth. Add 1 cup sugar and beat until light and fluffy. Add 1 1/2 tsp vanilla and beat well.
  6. Add egg yolks one at a time, beating after each one.
  7. In a separate bowl, mix together 1/2 cup flour, 1/2 tsp salt, 1 tsp baking powder and 1/4 tsp baking soda.
  8. Add flour mixture and egg whites to the egg yolk mixture, about 1/2 each time, alternating between each and beating just to combine. Do not overmix.
  9. Put batter in pan and bake 25-30 until toothpick comes out clean.
  10. While cake is cooking mix the milks together. Add coconut milk to microwavable bowl and microwave about 60 seconds until lumps are gone. Next pour in 2 cups Coco Crema, sweetened condensed milk and evaporated milk. Stir together.
  11. When cake is done baking, remove from oven and let rest 5 minutes. After 5 minutes poke holes all over the cake, a lot of holes.
  12. Pour milk mixture all over cake, very slowly. It should take you about 5 minutes to pour the milk. Pour slowly so the top of the cake can absorb some as well. Pour ALL of the milk over the cake.
  13. Let the cake set in the fridge for 4-6 hours or overnight to absorb the milk.
  14. Make the whipped cream by mixing 2 cups cream on high until soft peaks form. Add 1/2 cup sifted powdered sugar and almond extract. Beat well.
  15. Remove the cake from fridge.
  16. Now it is time to assemble the trifle. You could stop here and just make a cake with icing, but if you want the trifle keep going.
  17. Get a big trifle bowl or glass bowl you can see through. Tear off chunks of the cake and put in the bottom. Layer with whipped topping, mango syrup, coconut syrup, coconut, fruit, nuts, or whatever you are using. Now repeat your layers. Repeat until you run out of ingredients ending with whipped topping on top. (You may not use all of your cake. It depends on how much you put in each layer.)
  18. Add toppings of choice and make it look pretty. Here I added mango syrup, coconut syrup and shredded coconut.
  19. Refrigerate until ready to serve.
  20. Enjoy! 🙂