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.
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.
Mmmmm - COLD, wet, mushy cakes! This cake is delectable (really truely I promise!) & very easy-peasy to slam together. We guessed at temp - used 350 degrees F & cooked for 40 minutes - until a lovely golden brown & edges just pulling away from edges of pyrex dish & passes the toothpick test. Couldn't wait so doused it with Coco Lopez, condensed milk & mix of 1% milk & 1/2&1/2 instead of just milk (thought 1% milk would be too watery). Actually ate the first pieces warm w/cold whipped cream & sliced strawberries on top. MMMMMMM! Moi delicioso! Even better today, cold with a tiny little bit of Frangelico drizzled on before the whipped cream & strawberries. Thank you, I0ve2c00k, for a great tres leches cake recipe we will use again!
This is the first cake i have ever made from scratch and it turned out perfectly!! just like the pasteles i have had in the past... i was a little nervous at how thick the batter was, but it baked evenly and absorbed all of the milks. a delicious dessert to suit my sweet tooth!