I cannot express to you how much I love this cake. You need to make it all summer long. This is an update to the classic Tres Leches Cake of three summers ago and recently Christina and I were tweeting about our shared love of Tres Leches when she reminded me that you can make a coconut version. That tweet-fest inspired me to tweak the old recipe, cross my fingers and hope for the best. I’ll never go back. It’s fool-proof and can be made a day or two ahead, which I always appreciate. I’ve made it twice in the last few weeks and if you handed me a piece right now, my eyes would light up. Even a coconut-hater told me this cake was money.
Next time you need a dessert to feed a crowd, dust off that trusty 9×13 and make this cake. If you’re lucky enough to have leftovers, the spongy cake continues soaking up the dreamy tres leches mixture and it tastes great for a week. I promise it doesn’t get soggy with each passing day, just better.
I’m pretty sure when I remove the cover from my 9×13 and this cake is inside, the song ‘Tell Me Something Good’ starts playing.