Want an easy, take-along dessert for Cinco de Mayo? Make this delicious Coconut Tres Leches Cake! Coconut oil in the batter and a toasted coconut topping add to the rich mix of flavors. Muy bien!
* one white or vanilla box cake mix, baked according to package instructions
(I use extra virgin coconut oil instead of vegetable oil in the batter)
* 1 cup heavy cream
* 1 12-oz. can evaporated milk
* 1 14-oz. can sweetened condensed milk
* 1 teaspoon vanilla extract
* 8 ounces coconut flakes, toasted*
* To Toast coconut flakes: spread coconut flakes onto cookie sheet and bake at 300 degrees F. for 15-20 minutes. Check often, stirring to evenly toast and avoid burning.
1. Bake cake from one white or vanilla box cake mix according to package instructions (I use extra virgin coconut oil instead of vegetable oil in the batter). Leave cake in baking pan and allow to cool.
2. In a mixing bowl, stir together the “three milks” or “tres leches” (condensed, evaporated and whipping cream) and the vanilla extract and set aside.
3. With a toothpick, gently pierce holes all over the cake, trying not to pierce through the bottom)
4. Gently and slowly pour “tres leches” mix all over top of cake.
5. After the “tres leches” have soaked into the cake, evenly spread coconut flakes over the top.
6. Cover cake pan with foil or plastic wrap and refrigerate overnight.
Tips: After refrigerating overnight, cake can be served either in or out of the pan. Decrease amount of tres leches mix, for a less “wet” cake.