Tres Leches Cake Recipe from Evette Rios

by Together Counts Partner | February 19, 2015 at 9:00 am | comments

Tres Leches Evette final

For the New Year, I’ve created a delicious version of this Latino classic with less calories. Since my family has a history of health-related diseases, including diabetes, this recipe swaps ingredients to help cut down on calories. As always, use what works best for you, and enjoy!

Evette Rios is a partner of Together Counts™, a program that inspires calorie balance from the Healthy Weight Commitment Foundation. She is also host of “Recipe Rehab” on CBS. For more from Evette, visit: evetterios.com.

Tres Leches Evette pour

Tres Leches Cake

Sauces:
2 cups Cashew Milk
2 cups Hazelnut Milk
2 cups Almond Milk
1 can no-calorie Cola

Organic Coconut Milk Frosting:
1 can full-fat coconut milk
1 tsp stevia
1 tsp almond extract

Topping for cake:
Shaved toasted coconuts

Angel Cake:
1 cup coconut flour
1 1/4 cups confectioners’ sugar
20 egg whites
2 teaspoon cream of tartar
2 teaspoon almond extract
1/2 teaspoon salt
1 cup granulated sugar

For Sauces:

  1. Stir liquids together in pitcher. Reserve for cake.

For Organic Coconut Milk Frosting:

  1. Chill coconut milk can for 4-6 hours.
  2. Open can. Scoop out “cream.” Reserve liquid in can for another recipe.
  3. Whip the cream in electric mixer until light and fluffy.
  4. Reserve in fridge to frost cake.

For Cake:

  1. Sift granulated sugar with sifted flour. Set aside.
  2. In electric mixer, beat room-temperature egg whites until foamy.
  3. Add cream of tartar, salt, and almond extract.
  4. Beat again for 2-3 minutes.
  5. Very slowly add confectioners sugar in a stream to egg whites while mixer is on. Beat until stiff peaks form.
  6. Sift flour mixer over egg white peaks (one quarter of mixer at a time) and carefully fold over egg whites (do not stir). Use a spatula for this part. Do not over-fold batter or it will deflate.
  7. Gently spoon batter into ungreased 10-inch tube pan. Bake for 40-45 minutes at 350 degrees or until skewer poked in center cakes comes out clean.
  8. Cool for 1 hour. Remove from tube pan. Add cake to shallow rectangular baking dish to catch sauce that pours out.
  9. Poke small holes on top of cake.
  10. Pour sauce over cake and cover it evenly. Chill in fridge for 4 hours.
  11. After 4 hours: Remove cake from fridge. Refresh whipped coconut cream and spread on top of cake.  Sprinkle shaved toasted coconut on top. Slice and serve.