Ingredients
Scale
- 1 box vanilla cake mix (15.25 oz)
- 4 large eggs
- 1 cup water
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1/2 cup coconut milk (optional)
- 1 cup heavy cream (cold)
- 1/4 cup sugar (to taste)
- Cinnamon (optional, for topping)
Instructions
- Preheat your oven according to the instructions on the cake mix box. Lightly grease a 9×13 inch baking pan.
- In a mixing bowl, combine the cake mix, eggs, and water as per package instructions until smooth. Pour the batter into the prepared pan.
- Bake according to package directions until golden brown and a toothpick comes out clean. Allow cooling completely.
- In a separate bowl, whisk together sweetened condensed milk, evaporated milk, and coconut milk (if using). Set aside.
- Once the cake has cooled, poke holes all over its surface with a fork or skewer.
- Pour the milk mixture evenly over the poked cake, ensuring every hole is filled. Let it soak at room temperature for 30 minutes before refrigerating.
- In another bowl, beat cold heavy cream until soft peaks form. Gradually add sugar while continuing to whip until stiff peaks form.
- Spread whipped cream over the chilled cake before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 32g
- Sodium: 170mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 95mg