Total Time
1hr 15mins
Prep 35 mins
Cook 40 mins

I got this recipe from a puertorican cookbook that Gma got for me when I got married. Really good cake. Requires aquired taste for mushy wet cakes.

Ingredients Nutrition

Directions

  1. Grease and flour a 9x13-inch baking pan.
  2. Sift flour and baking powder together and set aside.
  3. Cream butter and 1 cup of the sugar together until fluffy.
  4. Add eggs and 1/2 teaspoon of vanilla.
  5. Add the flour mixture to the butter mixture, 2 tablespoons at a time, mixing well until blended.
  6. Pour batter into prepared pan. Bake for 30 minutes.
  7. When cooked, pierce it in 8 or 10 places with a fork or skewer, and let it cool.
  8. Combine the whole milk, evaporated milk, and condensed milk.
  9. Pour over the top of the cooled cake.
  10. Refrigerate for at least 2 hours before serving.
  11. Whipped Cream Topping: When ready to serve, combine the whipping cream, remaining vanilla and 1 cup of sugar.
  12. Spread over top of cake.
  13. Serve chilled.
Most Helpful

2 5

This cake was okay. It didn't rise enough for our taste, and wasn't soft enough.

This recipe was awesome! I LOVE the coconut flavor without the actual flakes. Like others, I ended up adding more of the 3 milk mixture and also added a tsp. of coconut flavoring to the cake mixture. I also used conf. sugar in the whipped cream instead of regular white sugar. This was a huge hit at a work party and despite the fairly long list of ingredients it was easy.

5 5

Delicious recipe! I did have to make slight modifications so it would work for me. I baked it for 25 minutes on 350 F. Also, I ended up putting a whole can of evaported milk (12 oz), a whole can of sweetened condensed milk (14 oz) and about 2 cups of milk so the cake was nice and soggy. Also I used only 1/2 cup of sugar with the whipping cream. I will definitely keep this recipe.