Make a Tres Leches Cake for an “Alma’s Way” Birthday Celebration

Preheat the oven to 350˚F. Grease two 9” round baking pans and set aside. To make your cakes, whisk together 1 cup flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt in a mixing bowl. Set aside.

Separate egg yolks and whites into two separate bowls. Beat egg yolks with 3/4 cup sugar at high speed for approximately 2 minutes. Stir in 1/3 cup milk and 1 teaspoon vanilla extract. Pour flour mixture over the egg yolk mixture and beat on low speed until combined.

With a clean, dry whisk, beat egg whites at high speed until soft peaks have formed. Pour in remaining 1/4 cup sugar and beat on high until egg whites are stiff peaks.

Fold egg whites into the other mixture until just combined. Divide this evenly between your two greased cake pans. Bake at 350˚F for 30 minutes. Insert a toothpick into the center of the cakes; if it comes out clean, remove your cakes from the oven. Turn the cakes over onto a cooling rack and let cool.

While the cakes are cooling, prepare the milk mixture and frosting. In a bowl or measuring cup, combine the condensed milk, evaporated milk, and 1/4 cup of heavy whipping cream. Stir until mixed.

To make the frosting, beat 2 cups of heavy whipping cream and 2 tablespoons of sugar at high speed until the consistency is a fluffy, cloud-like frosting. Place this in the refrigerator until your cakes are ready to frost.

Slice strawberries for the cake filling and toppings.

To assemble your cake, place one cake round flat side down on a cake stand or plate. Pierce the top of the cake with a fork over and over to create lots of little holes in the cake, all the way out to the edges. Then, slowly spoon about half of your milk mixture over the cake so that the mixture sinks into the holes.

Place a generous layer of frosting on top of the first layer of cake. No need to make it perfect! The frosting should have a fluffy, cloud-like texture and appearance. Place a layer of sliced strawberries over the frosting.

Before you place the second cake on the frosting, pierce the flat side of the second cake with a fork like you did the first layer. Then place on top of the frosting, flat side up, and spoon the remaining milk mixture onto this layer.

Frost the top layer in a similar manner to the middle layer, spreading the fluffy frosting all the way to the edges. Add strawberries in a fun design, and sprinkle the shredded coconut on the strawberries. Keep the cake in the refrigerator until it’s time to eat!