April 01, 2016

coconut tres leches cake

This cake is the cake of my dreams. It's so tender and sweet. It's creamy, cool, and just a teeny bit coconutty. The homemade sweetened cream topped with toasted coconut does me in. Every single bite of this cake is Heaven. Even those not fond of coconut have told me this cake makes them a believer! I've made this cake for people, and they call to tell me they can't believe how good. I've gotten texts late at night from people who are just thinking about this cake. 

I'd give anything to have a piece in front of me right now.

You'll never believe the way this cake absorbs the three sweet milks, but it does. It does! It's cake perfection, y'all. And it starts with a boxed mix. Hallelujah Amen! Click HERE to watch the Cooking Today episode with step-by-step instructions on making this cake. 


1 Duncan Hines white cake mix
1 small box instant white chocolate pudding mix
3 Tbl flour
1 cup water
½ cup oil
½ cup milk
1 tsp vanilla
4 egg whites

½ 14.5 oz can coconut milk
½ can sweetened condensed milk
½ can evaporated milk
½ tsp coconut extract

1 ½ cup heavy cream
½ cup powdered sugar
1 cup shredded coconut

Preheat oven to 350.
Separate eggs, keep whites in a small bowl; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine all ingredients except the egg whites. Mix for 1 minute on low. Add egg whites. Increase speed to medium high and mix for 2 minutes until well combined. Spread batter into a prepared 9x13 cake pan. Bake in a preheated oven for 25 minutes or so until a toothpick inserted in the middle comes out clean.
While cake bakes, whisk together three milks and coconut extract; set aside.
When cake is done, remove from oven and let stand for 10 minutes.
Poke holes all around the cake using a toothpick or fork.
Carefully pour the milks over the cake - it will fill the pan and drown the cake! But no worries, the cake will absorb all of that sweet, creamy milk.
Allow cake to absorb milks and cool off at room temperature for about 45 minutes or so. Cover well with cling wrap and refrigerate overnight.
When ready to serve, whip heavy cream and powdered sugar on high with mixer until medium peaks form. May add in ½ tsp coconut extract if desired.
Over medium low heat, toast shredded coconut in a nonstick skillet stirring very often to be sure it doesn’t burn.
Spread fresh whipped cream over cake and sprinkle with toasted coconut.