Three milk cake, tres leches cake with coconut. Traditional dessert of Latin America

Caramel Cheesecake Layered Tres Leches Cake
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup butter
  • 1 cup white sugar
  • 5 eggs
  • 1/2 teaspoon vanilla extract
  • 2 cups whole milk
  • 14 ounce can sweetened condensed milk
  • 12 ounces can evaporated milk
Caramel Cheesecake Layer:
  • 2, 8 ounce packages of cream cheese
  • 8 oz. container of whipped topping
  • 1/3 caramel sauce
  • 2 tablespoons sugar
  • 8 oz. container of whipped topping
  • Cinnamon optional
  • Strawberry slices optional
  1. Preheat oven to 350 degrees F. Grease 9×13 pan.
  2. Add flour and baking powder to a small bowl, stir, set aside.
  3. Using an electric mixer, beat butter and sugar until light and fluffy.
  4. To the cream mixture, add eggs one at a time, incorporating well before adding each egg; beat in vanilla extract.
  5. Slowly add the flour and baking soda to the cream mixture, 2 tablespoons at a time, until thoroughly combined.
  6. Pour batter into prepared pan.
  7. Bake at 350 degrees F for 22-28 minutes.
  8. Remove cake from oven and poke several holes throughout using a fork or skewer. Allow cake to cool completely.
  9. In a small mixing bowl stir together the whole, condensed, and evaporated milks. Pour over the top of the cooled cake and place in the refrigerator.
Caramel Cheesecake Layer:
  1. Using an electric mixer beat together cream cheese, caramel and sugar until creamy.
  2. Stir in one container of whipped topping until thoroughly combined.
  3. Spread mixture evenly over the chilled cake.
  4. Spread one container of whipped topping evenly over the cheesecake layer.
  5. Refrigerate for at least one hour.
  6. (optional) Lightly sprinkle cinnamon over the top layer. Serve with fresh sliced strawberries.