4 eggs
3/4 cups of sugar
1 cup vegetable oil
1/2 cups yogurt
1 1/2 cups flour
1/2 tablespoons baking powder
1 cup evaporated milk
1 cup of milk
1 cup of horchata concentrate
1/2 cups coconut cream
1/4 cups horchata rum
2 teaspoons of cinnamon powder
2 cups of whipping cream
1/4 cups powdered sugar
enough cinnamon powder, to decorate

1-Blend the egg, sugar, vegetable oil, yogurt, baking powder and flour for 5 minutes or until you have a homogeneous mixture. Booking

2-Pour the mixture into a previously greased and floured baking dish and bake at 180°C for 25 minutes. Let cool for 20 minutes. Booking

3-For the three milks: Mix the evaporated milk, whole milk, horchata concentrate, horchata rum, cinnamon powder and coconut cream. Mix with the help of a balloon whisk and reserve in the refrigerator.

4-For the frosting: Beat the whipping cream with the icing sugar until it doubles in size. Reserve in refrigeration

5-Pierce the cake with the help of a metal straw and add the three milks, then let it cool for 30 minutes, cover with the frosting and smooth the frosting with the help of a spatula. Finally, decorate the tres leches cake with horchata with cinnamon powder.

6-Cut slices of the tres leches cake and serve on an extended plate.