Courtesy Of: Anonymous
Preheat the oven to 325 degrees F and lightly mist (14) 4-ounce mason jars with non-stick spray.
Place the flour, brown sugar, baking powder, baking soda, and salt in a large mixing bowl and whisk to combine.
Beat in the soft butter on medium-low speed, for about 1 minute or until the mixture resembles damp sand.
Beat in the egg on medium-low speed, until completely incorporated (about 1 minute).
Scrape the bottom and sides of the bowl with a silicone spatula, and add the sour cream, milk, and vanilla.
Beat on medium-high speed for one minute, to aerate the batter and build the cake's structure.
Transfer the batter to the prepared jars, and bake for 25 minutes, or until a toothpick inserted in the thickest part comes out clean.
Cool completely, then pour the tres leches mixture over the cakes, chill for 2 hours, and top with whipped cream, dulce de leche, and toasted coconut.
Whisk the condensed milk, evaporated milk, and half & half together in a large measuring cup.
Ingredients
Directions
Preheat the oven to 325 degrees F and lightly mist (14) 4-ounce mason jars with non-stick spray.
Place the flour, brown sugar, baking powder, baking soda, and salt in a large mixing bowl and whisk to combine.
Beat in the soft butter on medium-low speed, for about 1 minute or until the mixture resembles damp sand.
Beat in the egg on medium-low speed, until completely incorporated (about 1 minute).
Scrape the bottom and sides of the bowl with a silicone spatula, and add the sour cream, milk, and vanilla.
Beat on medium-high speed for one minute, to aerate the batter and build the cake's structure.
Transfer the batter to the prepared jars, and bake for 25 minutes, or until a toothpick inserted in the thickest part comes out clean.
Cool completely, then pour the tres leches mixture over the cakes, chill for 2 hours, and top with whipped cream, dulce de leche, and toasted coconut.
Whisk the condensed milk, evaporated milk, and half & half together in a large measuring cup.