Yield: 20 slices
Coconut Tres Leches Cake
Coconut Tres Leche Cake is everything you love about a classic tres leche cake, with the added boost of coconut flavor. This semi-homemade recipe starts with boxed cake mix that's drenched in coconut milk and sweetened condensed milk. Then the sweet milk cake is topped with a coconut whipped cream!
Ingredients
- 1 (18.25 oz) box white cake mix , prepared according to directions on package
- 1 (14 oz) can sweetened condensed milk
- 1 (15 oz) can cream of coconut , we use Coco Lopez
- 12 oz heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon coconut extract
- 2 ½ cups shredded coconut, lightly toasted
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Instructions
- Bake cake according to package directions in a 9x13 cake pan.
- Once cake is cooked but still hot from oven, poke holes with a fork, toothpick or chopstick on top of cake.
- Slowly pour sweetened condensed milk and cream of coconut on top of cake. The liquid may settle at edges, but just wait, it will soak up all of the milk! Transfer cake to refrigerator to let cool completely.
- Once cake is chilled, add heavy whipping cream, powdered sugar, vanilla extract and coconut extract to a stand mixer with whisk attachment. Whisk mixture at medium-high speed until stiff peaks form.
- Frost top of cake with fresh whipped cream and top with toasted shredded coconut.
- Refrigerate until ready to serve.
Nutrition
Serving: 1 slice, Calories: 373kcal, Carbohydrates: 54g, Protein: 3g, Fat: 16g, Saturated Fat: 12g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 26mg, Sodium: 249mg, Potassium: 144mg, Fiber: 1g, Sugar: 43g, Vitamin A: 303IU, Vitamin C: 1mg, Calcium: 126mg, Iron: 1mg