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This delight of the Spanish-speaking world is called Tres Leches Cake because three kinds of milk are poured over the hot sponge cake after it is baked—whole milk, canned evaporated milk, and sweetened condensed milk. The result is a luscious, moist, pudding-like cake that will please everyone. We top our version with mounds of toasted coconut. This cake is also glorious at Easter with a few decorative chocolate eggs nestled in the coconut.

Recipe included in: A Calendar of Tea Parties, October: A Tea to Honor Our Ancestors (Dia de los Metros)