Coconut Tres Leches
What a better way to jazz up a tres leches cake than to add coconut? I have a hard time resisting tres leches as it is, but when you add coconut, I’m a goner. Really this should be called coconut quatro leches cake because there are actually four milks, but that just doesn’t sound right.
Don’t worry, adding coconut really does not make this cake any more difficult. The only extra step is to toast some coconut in the oven for the topping. You’ll notice I have a section on my cake sans coconut – that is for Beau, who doesn’t like coconut (I try to please the picky eater when I can). Easy peesy – you’ll be impressing your family and guests with this delicious dessert.
Coconut Tres Leches
Yellow cake with shaved coconut soaked in 4 kinds of milk and topped with whipped cream and toasted coconut.
Ingredients
- 1 box yellow butter cake mix
- 1 cup coconut shredded
- 1 can sweetened condenced milk
- 1 can evaporated milk
- 1 cup coconut milk
- 1 cup heavy whipping cream
Whipped Cream Topping
- 2 cups heavy whipping cream
- 3/4 cup sugar
- 2 tsp vanilla
- 1/2 cup coconut shredded
Instructions
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Preheat oven to 350°F. Grease a 9 x 13 inch pan. Follow the directions on the box for the cake mix. Add the coconut to the batter. Bake as directed.
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While the cake is baking, whisk the 4 milks together in a bowl. When the cake is done, and while it is still warm, poke holes in the cake with the tines of a fork. Poke them about 1/2 inch apart.
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Pour the milk mixture slowly over the cake, allowing the milk to be absorbed. Refrigerate the cake until it is completely cool.
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While the cake is cooling, spread the coconut on a baking sheet. Place in the oven and bake for 5 minutes. Stir, bake for 2 more minutes until lightly golden.
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Beat the cream, sugar, and vanilla together in a medium bowl until stiff. Spread the whip cream on top of the chilled cake. Sprinkle the toasted coconut on top. Return to the refrigerator until ready to serve.
