Facebook | Pinterest | Instagram I decided to make the cake in the morning, and I wanted to photograph it in the afternoon. I knew I was already breaking the rules because Laura specifically said that the cake should be made the day before you want to eat it, but what can I say, I like to walk on the wild side. Or something like that (I think this is really just code for impatience.) Then I take a good hard look at the ingredient list and realize I’ve made the classic mistake that I know every single one of you have made at least once: I hadn’t technically read through the ingredient list and needed to make a trip to the grocery store. Who has Coco Crema on hand? Definitely not me. (It’s sweetened coconut cream with sugar. People use it for Pina Coladas, it’s usually sold in the wine aisle.) So. I had 25 minutes. I can totally make a store trip in 25 minutes, right? They searched the entire aisle with me, consulted the store manager, and pulled up pictures on their phones of the different brands of Coco Crema that you can find (apparently you can buy it in a squeeze tube). We couldn’t find it anywhere. But they helped me for a solid 3 minutes and it totally confirmed my faith in humanity. Go humans. I was fully expecting a completely over baked cake when I got home, and I wasn’t wrong. BUT it hadn’t burned and I thought, well, I’m about to dump 5 cups of milk on it, so it should be fine, right?? (I was right. That’s why this cake is really great for novice bakers!) I ended up using coconut cream with some extra sugar instead of the Coco Crema that Laura’s recipe calls for. Because that’s all it is anyway, sweetened coconut cream. I’ve made notes in the recipe if you can’t find any Coco Crema! After all the fuss and rush, I have to say, this cake was totally worth it. It is SO GOOD. The best part is that it can be made ahead of time. It would be so fun to make this for Cinco de Mayo! The batter is pretty thick. Use a chopstick to poke the holes. Once it is baked, make as many holes as you can without destroying your cake! You can see that my cake is a little dark, I totally over baked it. This is the ONE CAKE that I will tell you you can save after over baking. Normally this is a death sentence for cakes! Tres leches cake is really unique because it uses whipped cream frosting. It’s really just sweetened whipped cream with a little bit of almond extract, yum! You can use your stand mixer or a hand mixer. Above is a picture of the cake after is has soaked in the milk mixture for several hours. All that delicious flavor has been soaked up and absorbed into our cake. Oh and don’t forget the strawberries! They are kind of essential! Unfortunately this cake doesn’t freeze well. All that milk is going to thaw out to be even more liquid-y when you take it out of the freezer, ruining the texture of the cake. It’s best to eat up this cake without reservations within a day or two of making it! No regrets, yolo! If you haven’t tried out this unique cake yet, definitely give this recipe a try! It’s so much fun to make, and definitely fun to serve to people who have never tried it. Enjoy!
