Coconut Tres Leches Cake
BettyCrocker.com
BettyCrocker.com
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Ingredients

  • 1 box Betty Crocker™ Super Moist™ white cake mix
  • 1 Water, vegetable oil and eggs whites called for on cake mix box
  • 11/2 teaspoon coconut extract, if desired
  • 11 cup milk
  • 12 cups whipping cream
  • 11 can (14 oz) cream of coconut (not coconut milk)
  • 11 cup coconut, toasted
  • 1 Sliced kiwifruit, if desired1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan.
  • 12 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. Pour into 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.
  • 13 In small bowl, beat remaining 1 1/4 cups whipping cream with electric mixer on high speed until stiff (do not overbeat). Spread over cake; sprinkle with coconut. Cut cake into squares; serve with any remaining cream mixture from pan. Garnish with kiwifruit. Store covered in refrigerator.

Instructions

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