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2-Layer Tres Leches Cake

2-Layer Tres Leches Cake
220 g (1 ¾ cup) all-purpose flour
1 tablespoon baking powder
¾ teaspoon kosher salt
¼ teaspoon ground cinnamon
6 large egg
250 g (1 ¼ cup) granulated sugar
60 mL (¼ cup) whole milk
½ teaspoon vanilla extract
 nonstick cooking spray, for greasing
120 mL (½ cup) evaporated milk
120 mL (½ cup) coconut milk
395 g (14 oz) condensed milk, 1 can
480 mL (2 cups) heavy whipping cream
25 g (¼ cup) powdered sugar
 assorted berries, for serving, optional

Step 1 
In a bowl whisk the flour, cinnamon, baking powder and salt. In a separate bowl add eggs and sugar and beat together until light and foamy and double the size.
Step 2 
Mix the mixture together using a spatula. In a cup or small bowl combine vanilla extract and milk mix it well and then add it to the batter and blend together.
Step 3
Add a baking sheet in a round cake pans. Divide the batter between the pans. Add in the pans to the preheat oven to 350° F (180 °C). Bake until the cakes are golden brown about 25 minutes.
Step 4
In a bowl add evaporated milk, condensed milk, coconut milk and whisk to blend. Once the cakes are done remove from the pans and let it cool for 5 minutes.
Step 5
Return the cakes into the pans and drizzle the milk mixture over the cakes. Let it sit for 15 minutes.
Step 6
In a bowl add powdered sugar and heavy cream and whisk electric hand mixer until stiff peaks form. Transfer one of the cakes to a cake stand or a big plate. Spread a layer of whipped cream over the cake and place the other cake on top. Cover it with the remaining cream and cover it with the design you desire and decorate it with fruits you want.
Enjoy 💜 


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