No Seriously.  It’s the best I’ve ever had.  If you love the moistness of a tres leches cake (three milk) then you will love this cake.  You end up pouring an amazing glaze all over your baked cakes that make them the most moist and delicious thing ever! After Tim’s dog attack accident, he wasn’t able to cook for a while, so he gave baking a try for his first day back to being in the kitchen.  This cake is very labor intensive, but for Tim with only one arm, it took forever.  It was so sweet of him to do so.  His mother and brothers were coming over and I wanted to clean the house, so he baked.  Super sweet huh?  After all the time spent, it tasted amazing and we had half a cake left after their visit.  We ate for the next three days to top off all the weight we gained during the holidays.

  

[box style=”rounded” border=”full”]

[typography font=”Lobster” size=”24″ size_format=”px”]Ingredients:[/typography]

 

[typography font=”Lobster” size=”20″ size_format=”px”]Cake:[/typography]

2 C. Flour

2 t. Soda

1/2 t. Salt

2 t. Cinnamon

3 Eggs

3/4 C. Oil

3/4 C. Buttermilk

2 C. Sugar

2 t. Vanilla

8oz of canned Pineapple, drained

2 C. grated Carrot

1 C. of Coconut

1 C. of chopped Pecans

[/box]

Mix together flour, soda, salt and cinnamon and set aside.

   

Mix together well betten eggs, oil, butermilk, sugar and vanilla. Add dry ingredients. Mix til smooth. Add pineapple, carrots, coconut and pecans.

Pour into greased and floured 9 x13 pan or 2 8×8 pans.  Bake at 350 for 30-45 minutes.   Immediately add glaze.

[box style=”rounded” border=”full”]

[typography font=”Lobster” size=”24″ size_format=”px”]Ingredients:[/typography]

 

[typography font=”Lobster” size=”20″ size_format=”px”]Glaze:[/typography]

1 C. Sugar

1/2 t. Soda

1/2 C. Buttermilk

1/2 C. Butter

1 T. Corn Syrup

1 t. Vanilla

[/box]

Bring all but vanilla to boil.  Cook for 4 minutes, stir often.  Stir in vanilla.  Pour on hot cake.  Cool completely in fridge before frosting.

   

[box style=”rounded” border=”full”]

[typography font=”Lobster” size=”24″ size_format=”px”]Ingredients:[/typography]

 

[typography font=”Lobster” size=”20″ size_format=”px”]Cream Cheese Frosting:[/typography]

1/4 C. Butter

8 oz. Cream Cheese, softened

1 t. Vanilla

2 C. Powdered Sugar, sifted

[/box]

Beat butter and cream cheese.  Add sugar gradually, add vanilla.  Beat til smooth.  Frost cooled cake and refrigerate.  This might not be the best picture of this because it is just so moist and crumbly, but the taste OUT WEIGHTS the way it looks by far!!!!

 

 

Lauren