Coconut Tres Leches Cake

Name: Coconut Tres Leches Cake
Prep time: 4 h 5 min
Cook time: 4 h 5 min
Total time: 4 h 5 min
Yield: 15
Cuisine: South American, Latin American
Ingredients: 237 milliliters coconut, toasted; 397 grams can cream of coconut (not coconut milk); 237 milliliters milk; 473 milliliters whipping cream; 1 box Betty Crocker® SuperMoist® white cake mix

You can never have too many dessert recipes, so give Coconut Tres Leches Cake Head to the store and pick up whipping cream, cream of coconut, milk, and a few other things to make it today. From preparation to the plate, this recipe takes around 4 hours and 5 minutes. This recipe is typical of South American cuisine.

Instructions

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan.

Equipment you will use

Oven

Frying Pan

In large bowl, beat cake mix, water, oil, egg whites and coconut extract with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

Ingredients you will need

Coconut Extract

Egg Whites

Cake Mix

Water

Cooking Oil

Equipment you will use

Hand Mixer

Bowl

Pour into pan.

Equipment you will use

Frying Pan

Bake as directed on box for 13x9-inch pan. Cool 5 minutes. With long-tined fork, poke top of hot cake every 1/2 inch, wiping fork occasionally to reduce sticking. In medium bowl, mix milk, 3/4 cup of the whipping cream and the cream of coconut with whisk until blended. Microwave on High about 1 minute 30 seconds or until heated. Carefully pour mixture over top of warm cake. Cover; refrigerate 3 hours or until chilled.

Ingredients you will need

Cream Of Coconut