t's Hispanic Heritage Month so why not celebrate with Tres leches cake. Here is a recipe from the founder and chef of Tortilladora Ed McIntosh.


● 1 cup Masa Flour

● 1-1/2 teaspoon Baking Powder

● 1/4 teaspoon Salt

● 5 whole Eggs

● 1 cup Sugar, Divided

● 1 teaspoon almond extract

● 1/3 cup Milk

● 1 can Evaporated Milk

● 1 can Sweetened, Condensed Milk

● 1/4 cup Heavy Cream

● 1/4C toasted coconut

● 3 Tbsp. lime zest


Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.

Combine flour, baking powder, and salt in a large bowl. Separate eggs.

Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk

and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until


Beat egg whites on high speed until soft peaks form. With the mixer on, pour in

remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

Fold egg white mixture into the batter very gently until just combined. Pour into prepared

pan and spread to even out the surface.

Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.

Combine condensed milk, evaporated milk, and heavy cream in a small pitcher.

When cake is cool, pierce the surface with a fork several times. Slowly drizzle the milk mixture. Try to get as much around the edges of the cake as you can. Allow the cake to absorb the milk mixture for 30 minutes. Garnish with lime zest and coconut.

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