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Tres Leches Rum Cake

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Prep Time 15 minutes
Cook Time 7 minutes
Resting Time 2 hours

Equipment

  • 1 Bowl
  • 1 Wire wisk
  • 1 Microwaveable pan

Ingredients
  

  • 1 package of The Dessert Mixologist Vanilla Mix
  • ¾ cup coconut rum we prefer Malibu
  • ½ cup water
  • 2 Tablespoons oil we love avocado oil
  • ½ cup whole milk
  • ½ cup sweetened condensed milk
  • ½ cup evaporated milk
  • 2 cups whipped cream

Instructions
 

  • Pour rum, water and oil into a medium bowl. Add one package of Vanilla Mix.
  • Mix it up using a wire whisk. Pour into a greased microwaveable pan (NOTE: an 8” or 9” round or square pan will do)
  • Place the pan in the center of the microwave. Bake on high for 5-7 minutes (NOTE: Times are based on 1200-watt microwaves)
  • Let cool.
  • While cake is cooling, combine the whole milk, sweetened condensed milk and evaporated milk.
  • Use a fork to poke holes all over the top of the COOLED cake.
  • Slowly pour the milk mixture over the top of the cake, making sure to pour near the edges and all around.
  • Refrigerate the cake for at least 2 hours or overnight, to allow it to soak up the milk.
  • Spread whipped cream over the top of the cake.
  • Portion into 8 pieces. Serve!