Tres Leches

• 1 package (18.25 Oz. Package) White Cake Mix
• 1-1/2 cup All-purpose Flour
• 5 whole Eggs
• 1 cup White Sugar
• 2/3 cups Vegetable Or Canola Oil
• 1 teaspoon Vanilla
• 1 teaspoon Baking Powder
• 1 cup Milk (I Use Skim Milk)
• _____
• FOR THE FILLING:
• 12 ounces, fluid Evaporated Milk
• 14 ounces, weight Sweetened, Condensed Milk
• 15 ounces, weight Coco Lopez Cream Of Coconut
• _____
• FOR THE ICING:
• 1 pint Whipping Cream
• 1 cup Powdered Sugar
• 1 teaspoon Vanilla

1. Spray a 9x13 pan. Preheat oven to 350 degrees.
2. Mix all cake ingredients (first 8 ingredients listed). I use a stand mixer. Pour into the sprayed pan. Bake for 30-45 minutes until a toothpick inserted comes out clean. DO NOT OVERBAKE.
3. Let the cake cool in the pan. After it cools completely, take a knife and slice off the top (the browned part). Throw it out or eat it.
4. Mix filling ingredients and refrigerate while cake cools. After cake cools and the top is sliced off, pour the milks over cake. Poke holes in the cake with a fork to help it absorb the milks.
5. For the icing: whip whipping cream, adding the powdered sugar slowly as you whip. Add vanilla. Spread over the cake. Serve and refrigerate what is left ... if anything.
6. The longer this cake sits, the more it soaks in the deliciousness and the better it becomes. Enjoy!

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Taken from tastykitchen.com/recipes/desserts/tres-leches/ (may not work)