Tres Leches cake is a Spanish recipe. You make a fluffy sponge or buttercake and soak that in three types of milk—evaporated milk, condensed milk, and either heavy cream or coconut milk (which I used). You can also soak it in alcohol.
The cake was fairly easy, and the batter tasted delicious. Similar to the souffle, the batter required whipped egg whites, which kept the cake from becoming soggy when being soaked in the milks.
The frosting was also very delicious, sweet, but not overly so. When I was cooking the frosting, some of it burned and stuck to the outside of the saucepan, but the majority of the burn was removed during the straining step. The frosting took longer to make than the cake did though, and while I would definitely make this frosting again, I would save it for a day when I have a lot of time.
I got this recipe from the Food Network.