TRES LECHES CAKE WITH CREMA DE COCO

Tres Leches Cake with Crema de Coco image

Indulge in a classic rich Hispanic dessert made with three forms of leche, or "milk."

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 3h45m

Yield 12

Number Of Ingredients 16

Ingredients

4 eggs
3/4 cup granulated sugar
1/4 cup cold water
1 teaspoon vanilla
1 cup Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 can (14 ounces) sweetened condensed milk
1 cup whipping (heavy) cream
1/2 cup canned cream of coconut (not coconut milk)
3 tablespoons light rum or 1 tablespoon vanilla
3/4 cup whipping (heavy) cream
2 tablespoons powdered sugar
1 cup flaked coconut, toasted
1 pound sliced strawberries
5 kiwi fruit, peeled and chopped

Steps:

Heat oven to 350°F. Grease bottom and sides of 11x7-inch (2-quart) glass baking dish with shortening.
In large bowl, beat eggs with electric mixer on high speed until frothy. Gradually beat in granulated sugar; beat on high speed about 5 minutes or until very thick and lemon colored. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan.
Bake 20 to 25 minutes or until toothpick inserted in center of cake comes out clean. Cool 1 hour on wire rack.
Meanwhile, in large bowl, stir together all Tres Leches Sauce ingredients. Refrigerate until ready to use.
Poke top of cooled cake all over with toothpick or fork; slowly pour sauce over cake, allowing it to soak in. Cover and refrigerate at least 2 hours until most of the sauce is absorbed.
In chilled small bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Serve cake topped with sweetened whipped cream, coconut, strawberries and kiwi fruit.

Nutrition Facts : Calories 540, Carbohydrate 58 g, Cholesterol 150 mg, Fat 6 1/2, Fiber 3 g, Protein 9 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 210 mg