- Victoria sponge cake mix
- 2 eggs
- 1 cup of vegetable oil
- 1/2 cup of sweetened condensed milk (1 can is fine)
- 1/2 cup of heavy cream (regular cream is fine too)
- 1/2 cup of evaporated milk (1 can is fine)
- 1 cup of heavy cream (whipped)
- 1 cup of mascarpone cheese (optional)
- 2-3 tbsp of Caster sugar (granulated sugar is fine)
- 1/2 cup of roasted desiccated coconut
- Preheat your oven to 200 degrees celsius. Line your cake tin with parchment paper (greasing it & flouring the bottom and sides is fine too), then set aside.
- In a bowl, pour the cake mix and using the manufacturers instructions add all the necessary accompaniments (eggs and vegetable oil). Mix well until its all combined and then transfer it into the lined cake tin.
- Bake it for 30-35 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
- When the cake is done, remove it from the oven (not from the pan) and allow it to cool slightly for about 5 minutes, but it should still be hot to the touch.
- As the cake cools, add your filling ingredients into another bowl, mix well, and set aside.
- Heres the fun part. Using a toothpick or fork, poke holes into the cake. The holes should be about an inch apart from each other.
The poked cake
- Now pour the tres leches (3 milk) mixture over the cake, evenly distributing it. Use a clean plate or kitchen foil and cover it. Place it in the fridge for about 3-4 hours, until all the milk has been absorbed by the sponge cake.
- On a baking tray add some desiccated/ flaked coconut and put in the oven for about 10 minutes or until its browned.
The oven browned desiccated coconut
- Make you topping by combining the cheese, sugar and whipped cream together,until it forms stiff peaks.
The whipped cream mixed with sugar and cheese
- Once the cake is ready, smother the topping all over the cake. Then sprinkle the browned desiccated coconut all over the surface.
The cake topped with the cream cheese and desiccated coconut
- Grab a slice & Enjoy!!