vegetable oil and eggs whites called for on cake mix box
coconut extract, if desired
(14 oz) cream of coconut (not coconut milk)
kiwifruit, if desired1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan.
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.
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.
coconuttreslechescupcakes adapted from. Instead, I thought coconut would add a nice twist. So the idea with treslechescake is that you bake it, poke a bunch of holes into it, and then pour the milks overtop and let them soak in
coconut milk also finds its way into some versions. Chocolate TresLechesCake with Rum-Caramelized BananasChocolate TresLechesCake with Rum-Caramelized Bananasby Victoria ChallancinBeloved in Mexico, but often misunderstood elsewhere, Pastel de TresLeches (Three-Milk Pastry or Cake) is a culinary gem that deserves a wider audience
Celebrate Cinco de Mayo with these extra moist CoconutTresLechesCupcakes. After baking the cupcakes you poke lots of little holes in the top and pour on a milk mixture of sweetened condensed milk (I definitely licked the can clean), coconut milk, and half & half