Description
A delightful take on the classic tres leches cake, featuring rich coconut flavors and a creamy, indulgent texture. Perfect for summer gatherings and special occasions.
Ingredients
Scale
- 1 box of cake mix (your favorite flavor, usually vanilla or yellow)
- 1 cup coconut milk
- 1 cup sweetened condensed milk
- 1 cup heavy cream
- 1/2 cup shredded coconut (unsweetened)
- 1 teaspoon vanilla extract
- Whipped cream (for topping)
- Additional shredded coconut (for garnish)
Instructions
- Preheat your oven according to the cake mix package instructions. Grease your cake pan to ensure easy removal.
- Prepare the cake mix as directed on the box and pour it into the greased pan. Bake until golden brown and a toothpick comes out clean.
- Once baked, let the cake cool slightly, then poke holes all over the top with a fork.
- In a bowl, combine the coconut milk, sweetened condensed milk, and heavy cream. Mix until well blended and smooth.
- Pour the milk mixture carefully over the cooled cake, ensuring it seeps into the holes.
- Refrigerate the cake for at least 120 minutes, but overnight is best.
- Before serving, top with whipped cream and a sprinkle of shredded coconut. Slice and enjoy!
Notes
Ensure the cake is fully cooled before soaking. Adjust sweetness of the milk mixture to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg